I think I’ve redeemed myself in baking.
I had some epic baking fails last week when I was visiting my family in Oregon. No joke. Not one item I made turned out well (with the exception of the Margarita Shrimp Tacos, they were yummy!). Honestly, I was on one heck-of-a bad run. Must have ticked off the baking gods somehow. My Coconut & Almond Macaroons (which I’ve successfully made for years ) were gluey plus over-baked on the bottom and under-baked on top. I tried to make a Boston cream custard for some homemade doughnuts. TWICE. Disaster. And these Blueberry & Lemon Scones I baked especially as a treat for Mom on Mother’s Day were gummy, pale, and not even close to delicious. Let me tell you, in this instance, they look way better than they tasted. Guess we all have off-weeks now and then– and this was surely mine. But these babies…my Fresh Cherry Scones…..now we’re talking! They’re flaky, moist and filled with fresh cherries. The dough has quick rolled oats in it for a bit of a rustic, slightly more dense texture than a traditional scone. Not heavy though–still light & fluffy– and just the right amount of sweetness. Victory at last!
You could use dried cherries in these scones if you prefer, but with fresh, juicy cherries at almost every roadside fruit stand right now and in huge, shiny mounds in the grocery stores, I say go for fresh. It would also be worth investing in a cherry/olive pitter too. It makes lightening speed work of removing the pit, and keeps the cherry in-tact far better than using a pairing knife. The fact that a pitter can do double-duty for cherries and olives, totally makes it worth the $15 investment. Get a good stainless steel one; it will last you for years. I like the one from Dalla Piaza, made in Switzerland. In making these scones, I also got to try out my new biscuit cutters that I received as a Christmas gift from my sister (thanks Michelle!); they were the perfect tool for the job!
Fresh Cherry Scones
yields 6 large scones | printable version
1 – 1 1/2 cups fresh cherries
2 cups all-purpose flour
1/2 cup quick rolled oats + 2 tablespoons
3 tablespoons sugar + 1 teaspoon
1 tablespoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup cream + 2 tablespoons
1/2 cup whole milk
Preheat oven to 425F. Line a standard baking tray with non-stick liner or parchment paper. Wash, de-stem and pit cherries into a bowl keeping the fruit in-tact as much as possible. This will help prevent too much bleeding during baking. Once all cherries are pitted, put in fridge to chill whilst making the dough. In a large chilled bowl, combine flour, oats, 3 tablespoons sugar, baking powder, salt. Add butter pieces to flour and work in by hand until the dough looks like course sand.
In a 2-cup measuring cup, combine cream and milk, then add to flour mixture. Mix with a spoon until all the flour has been incorporated and a soft dough forms. Turn out onto a floured surface and knead gently for 2-3 minutes. Roll out to approximately 8″x 12″ rectangle by 1 or 2-inches thick. The thicker the dough, the higher the rise on the scones. Spread chilled cherries on one-half of the dough. Press into dough firmly but gently so they don’t release their juice. Sprinkle remaining 1 teaspoon of sugar over cherries. Fold the other half of dough over the cherries and place onto a parchment paper-lined tray and in the fridge for 20-30 minutes to chill. This will allow you to cut the scones cleanly without the filling falling out.
After chilling, remove from fridge and cut into desired shapes. I used a 2 & 3/4″ rippled biscuit cutter. Carefully place on baking tray and brush on remaining 2 tablespoons of cream, sprinkle remaining 2 tablespoons of oats (and a bit of sugar, optional). Bake at 425F for 16-18 minutes, until the tops are golden brown. Serve warm with butter & jam, or just as is with a nice cup of hot of tea!
*New! Printable versions of my recipe posts. The PDF versions make it super easy to print out and stash in your recipe folder or pass along to a family-member or friend. I’ll include the recipe and a couple of shots in the printout, just so you can be inspired to create the recipe in your own kitchen too! Look for the ‘printable version’ link right underneath the recipe title. I’ve added recipe links to the following back posts and will keep adding them as time permits. Happy cooking!
Spring Petite Pea Tapenade with Grilled Haloumi | Margarita Shrimp Tacos
Mint Julep Panna Cotta with Bourbon Sugar Cookie | ANZAC-ish Biscuits
Rhubarb Corn Muffins | Edamame & Fava Bean w-Crispy Pancetta
Meyer Lemon Biscotti | Mango & Greek Yogurt Panna Cotta | Wild Mushroom Pâté
*My Dad and I made the wooden tabletop that I shot these Cherry Scone photos on. Was a fun project; thanks Dad, I love it!