This is my second recipe using Sugar and Crumbs icing sugar to create a cheesecake theme bake. Friday’s post saw my use of their Key Lime flavoured icing sugar to create a twist on a classic Victoria sponge bake. I was also sent some black cherry flavour sugar. I wasn’t too keen on the aroma of the lime icing sugar, but the cherry flavour smells strong and really authentic, I was really impressed.
As you can see on the bag, the flavour is clearly marked with a prominent sticker to indicate the flavour. It’s really handy that the bag is resealable, and it’s good, reliable seal! The back of the bag has a ‘go-to’ recipe for buttercream, i’d be interested in seeing other simple recipes (like meringues?) that others have created using the flavoured icing sugar.
I decided to try out another classic bake – Scones – and put a cheesecake twist into them. I had a look on the web to see what had been tried before in terms of technique – surprisingly there wasn’t too much out there. I went with making a scone dough including a few chopped cherries from a tin, rolling it out, spreading a layer of ‘cheesecake’ mix onto a third of the dough (which comprised of mascarpone and the black cherry icing sugar), and then folding the other thirds of the dough over the cheesecake layer (method as seen here). Then I used a small cutter to get 20 rounds out of the dough.
Unfortunately I had the oven on a lower temperature than I should have – which meant that the mascarpone layer of the scones, just slid right away from the rest of the scone. I rectified it while the scones were baking which meant they weren’t a complete disaster, and fortunately they tasted lovely – having a sharp fruity cheesecake tang along with the bursts of cherry within the scone.
I decided to have another attempt the following day, making some changes to my method.
- Chopped up the tinned cherries into quarters, and patting them down on some kitchen towel to get rid of excess moisture.
- Using slightly more milk, and less mascarpone, and more S&C icing sugar.
- Mixing the cheesecake mix into the scone dough before rolling out
- Having the oven preheated at the right temperature from the start (d’oh!)
- brushing with milk instead of egg before putting in the oven
I’m glad to report my second batch turned out much better than the first, so I’m more than happy to share my successful recipe with you!
Black Cherry Cheesecake Scone
- 1/2 tin of black cherries (de-stoned, quartered and patted down with kitchen towel to remove excess moisture)
- 75g mascarpone cheese
- 2 heaped tablespoons of Sugar and Crumbs Black Cherry icing sugar
- 300g self-raising flour
- 75g unsalted butter
- 25g caster sugar
- 110ml milk, plus extra for coating
1. Rub the flour and butter together until they resemble breadcrumbs
2. Stir in the sugar then add the milk, continue to stir
3. In a separate bowl, combine the mascarpone and icing sugar. (Try not to eat the whole bowl when you realise how good this combination is!)
4. Add the mascarpone mix to the scone dough and combine. After initially using a spoon add in the cherry quarters and use your hands to bring the dough together in one ball.
5. On a floured surface, roll out the dough until it is about an inch thick. Cut out 24 rounds (I used a 2″/5cm cutter) and place on a lined baking sheet. Brush with milk and bake in a preheated oven (200c fan) for 12 minutes.
Thanks to Sugar and Crumbs who sent me a bag of 250g Black Cherry Icing Sugar for the purpose of writing this review. My review is honest – if I didn’t like Sugar and Crumbs, I would tell you! Look out in the next week or so for my cheesecake take on brownies.