How to Make Cherry Cheesecake Scones
A hybrid of two classic sweet treats, this dish combines a beautiful cherry cheesecake with a classic scone mix. It features a biscuit base and fresh cherry compote, complimented with a vanilla cheese cake filling.
Giving your guests a refreshing chance to taste something new.
In the how-to video below you'll see Dean Starling, Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.
How to make Cherry Cheesecake Scones
Whether you’re a fine dining restaurant offering afternoon tea or simply want to feature quality desserts, this Cherry Cheesecake Scone recipe is the perfect addition to your menu. Drawing on the classic British taste, the dish mixes it with the taste of America’s wildly popular cheesecake. Your customers will enjoy the taste of two countries for the price of one!What is the Dish?
Prep Time
20 MinutesCook Time
30 MinutesCuisine
British/AmericanA classic British cherry scone fused with American-style cheesecake. A delicious dessert or served with afternoon tea, its 50 minutes of combined prep and cooking time is good news for busy chefs.
Cost To Make
- Per portion: £1.02
Menu Price
Profit
- Gross profit per portion: £2.48
The ingredients below make 10 servings costing £10.20 – offering you a potential profit of £24.80. Although you may wish to offer discounts during quieter periods to tempt customers in.
Ingredients
As this is a relatively simple recipe with fewer ingredients, it allows you to really focus on quality. Whether you're serving posh afternoon tea or not, customers will associate scones with classic British dining - so you need to live up to these expectations.
Everyone enjoys a digestive with their tea, but they're also a great addition to scones. Additionally, digestives offer a different texture to a classic scone your customers will love.
If frozen cherries are a necessity, ensure they are fully defrosted before you begin chopping.
Vanilla bean and caster sugar will completely transform your ordinary cheese filling.
Scone Mix
- Glacé Cherries (70g)
- Flour (350g)
- Baking Powder x1 tsp
- Butter (85g)
- Caster Sugar (45g)
- Digestive Biscuits x5
- Eggs to glaze x1
- Milk (100ml)
Cheese Filling
- Cream Cheese (550g)
- Caster Sugar (150g)
- Vanilla Bean (x1)
Compote Cherry
- Fresh Cherries Pitted (430g)
- Water (350ml)
- Caster Sugar (150g)
What Steps Do I Follow?
- Take 350g of self-raising flour
- Add 85g of unsalted butter and 45g caster sugar
- Chop a handful of glacé cherries
- Grate butter into the mix
- Add 1 tsp of baking powder
- Mix with your hands then add 5 crumbed digestive biscuits
- Pour 100ml of milk in the mix to bind everything together
- Remove from bowl and form the mix together
- Dust flour onto board then roll out an even surface on top
- Use a cutter to craft 8-10 scones out of the mix
- Next take a Vogue non-stick baking mat and onto a flat tray evenly distribute the scones
- With milk and egg then glaze over the top
- Place into oven and bake at 180-190 degrees for around 14 minutes
- Leave to cool for 40-60 minutes
Scone Mix
Your scones are ready, next we move onto Cherry Compote
- Take 430g of fresh or defrosted cherries (remove stalks and pips)
- Add 150g caster sugar to pan
- 350ml of water to the mix and stir
- Bring to boil and reduce down
Cherry Compote
- Place 550g cream cheese into bowl
- Add 150g caster sugar
- And 1 tsp vanilla bean
- Place into mixing bowl
- With paddle on a KitchenAid, blend all together
- Mix thoroughly to incorporate the sugars and fat. Ensure smooth consistency
Cheese Filling
Now it's time to plate everything up
What Equipment Do I Need?
Here you'll find the tools of the trade needed to replicate this scone for your menu.
Multibuy savings
Reduced Price
Chef Profile
Recipe: Dean Starling's Flamed Mulled Wine Sorbet with Smoked Apple Mousse
"I have over 22 years' experience working around the world covering most areas of the industry.
"From Michelin-starred restaurants and hotels to cruise ships and private jets, I've honed my craft across a diverse range of environments.
"In my role as a Development Chef I love to create the recipes your customers will rave about."
Dean Starling | NCEC Development Chef
