Friday, July 11, 2014

Cherry Scones

Let me start by saying this...

I don't like cherries.

There, it's out there now.

But, I really don't think it's my fault.

I blame cough syrup manufacturers.

Cherry-flavored medicine was one of the WORST ideas.

Although, I was very fond of playing Hi-Ho-Cherry-O upstairs at my grandparent's place.
Anyone else grow up playing that game?

Well, now that it's out there, I will tell you that my husband loves them.
A sweet friend brought us a bag that she got at a fruit stand and, I kid you not, he'd have eaten the whole bag (if his stomach wouldn't have argued with him about it later).


ANYWAY, one of my favorite memories from my childhood was making scones with my dad. Our family recipe has worked for Chocolate Chip Scones, Blueberry Cinnamon Scones, Cinnamon Raisin Scones, and Cranberry Scones (sometimes with White Chocolate Chips, too - YUM!).

So, I thought I'd see what would happen if I tried Cherry Scones.

The beauty of this recipe is that you can add ANYTHING. I think the cherry scones would be great with dark chocolate chips added in but since I didn't have any, I used white chocolate chips.

Here's how it works:

Rinse off some fresh cherries.

Chop and pit the cherries until you have a cup and a half of chopped cherries. (At this point, I set them out on a paper towel to dry a little bit... it'll help later)

Place flour, sugar, brown sugar, salt, baking powder and cream of tarter into a mixing bowl or the bowl of a stand mixer. Stir to combine.

If you're not familiar with cream of tartar, here's a picture. (You find it in the spice aisle. A certain husband, who shall remain nameless, might have thought that I was asking for a kind of cream and spent some time in the dairy section. Oops.)

Dice 2 sticks of butter and add to the flour mix.

Now, the way we used to do this when I was a kid was by using a pastry blender and combining it by hand. However, I use my fancy stand mixer with the paddle attachment to blend it all together.  It should resemble small crumbs.

Beat one egg and one egg yolk and add that to 2 tsp of vanilla and 1- 1 1/3 C half & half. (This is where it gets tricky - Use 1 C for fruit scones and 1 1/3 C for scones with things like raisins, chocolate chips, etc - or if you live in a drier climate.) Set this aside.

Add the cherries and cinnamon (and I might have added some white chocolate chips, too) to the dry ingredients and gently fold together. (I only use the paddle attachment on my mixer when making scones with hard ingredients like chocolate chips. For the fruit scones, use a spatula and be gentle!)

Make a little hole in the middle of the dry ingredients to pour the wet ingredients into.

Gently fold together until mixed... It doesn't have to be super well mixed. And, having a few little chunks of butter is ok. Scones are very forgiving.

Cover the dough and put it in the fridge overnight (or if you make the dough in the morning, you can bake them that night). DON'T SKIP THIS STEP. It makes the next part WAY easier and you'll want the butter in the dough to be chilled again.

When the dough is fully chilled, turn 1/4 of the dough out onto a floured surface. There's no kneading necessary. Sprinkle a little flour on the top and gently pat into a circle until the dough is between 1/2 and inch and 3/4 of an inch thick.

Use a large knife to cut the circle into 8 triangles.

I use a spatula to lift them onto a parchment lined cookie sheet. (Let's hear it for parchment paper! WHY DIDN'T I START USING THIS STUFF A LONG TIME AGO?!)

In another tiny bowl, beat an egg with 3 tablespoons of water and lightly brush the tops of the scones with this egg wash.

Sprinkle on as much sugar as you're comfortable with. ;)

Here's what they look like on the pan before baking:

And, after being in a 425 degree oven for 13-15 minutes:

That, my friend, is a beautiful picture. A delicious, beautiful picture.

Serve them warm with a little butter melting over the top.

I often try to convince myself that these count as breakfast, when, let's face it, they are definitely a dessert... or snack... or anytime sort of yummy treat.

I did bring a few over to the friend who brought me the cherries and she gave me her seal of approval, so now I feel comfortable sharing the recipe with YOU!

Click HERE to download a PDF of this recipe card.
***I live at a very high elevation, so to adapt this, I only use 3 tsp baking powder, I used 1 1/4 C half & half, and I did a slightly heaping cup of flour for the 4th cup of flour added.***


1 comment:

  1. Hi Kelley,

    Thank you for this delicious looking recipe. I have never eaten a scone before. Kim Yoghourtjian


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