Fresh Cherry Scones

I think I’ve redeemed myself in baking.
fresh cherry scones
fresh cherry scones
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… 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!
fresh cherries
fresh cherriesfresh cherries
fresh cherries
fresh cherry scone ingredients
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!

fresh cherry scones
cherry scones
fresh cherry scones

*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 HaloumiMargarita Shrimp Tacos
Mint Julep Panna Cotta with Bourbon Sugar CookieANZAC-ish Biscuits
Rhubarb Corn MuffinsEdamame & 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!

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Mint Julep Panna Cotta with Bourbon Sugar Cookies

Mint Julep Panna Cotta with Bourbon Sugar Cookies
It’s Julep time! That means oodles of fragrant mint coupled with the woody scent of Kentucky Bourbon. These are two of my favorite flavors, and when they’re combined….it’s magic! I’m on a bit of a bourbon kick right now anyway. Continue reading

Rhubarb Corn Muffins

I’m kind of obsessed with rhubarb at the moment.
Rhubarb with leaves
Maybe because spring has arrived and it’s showing up in huge, gorgeous bundles at the farmer’s markets or because of its prime spot in the produce section where thankfully, it has gone from being tucked away far in the back, to now, front and center. Or maybe because it’s all over the blogasphere –check out a few favorite finds below that I’ve been drooling over. Whatever the reason– I’m thrilled to see it as the star in so many pies, tarts, crumbles, ice creams, cocktails and more. So to add to the rhubarb revival, here’s a delicious Rhubarb Corn Muffin you can whip up for breakfast one morning or for an afternoon treat. These are sort of a cross between a cupcake & corn bread. The white corn meal mix keeps the muffin light in color, and a offers a really nice texture to an otherwise cake-like batter. And the touch of Greek yogurt ensures they will be ultra-moist and not dry. These aren’t overly sweet either (which I like), so the subtle tartness of the rhubarb can shine, shine, shine.
rhubarb diced
rhubarb corn muffins
rhubarb corn muffins
rhubarb corn muffin

Rhubarb Corn Muffins
yields 12 muffins | printable version

The nice thing about adding the corn meal baking mix is that it already has some flour added, along with baking soda. Look for a brand that is marked “fine” so that the texture of the final muffin isn’t too grainy.

1 cup all-purpose flour
1 cup white corn meal baking mix
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup unsalted butter (half a stick), melted & cooled
1 egg, slightly beaten
1 cup milk
1/4 cup greek yogurt
1 1/2 cups fresh rhubarb, finely diced
confectioner’s sugar for dusting (optional)

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or grease with butter. Mix all dry ingredients together in a large bowl. Remove 2 tablespoons of mixture and put into a small bowl. Set aside. With remaining dry ingredients, make a well in the center and add melted butter, egg, milk, and yogurt. Mix to incorporate– there will be a few lumps, that’s okay. Toss diced rhubarb in the reserved flour mixture to coat. This will help prevent the pieces from sinking to the bottom and from bleeding out too much into the muffins. Add coated rhubarb to wet mixture and gently fold in just until everything is combined. Using an extra-large cookie scoop, drop into muffin tin. Bake at 375F for 18-20 minutes or until a cake tester comes out clean.rhubarb corn muffin

rhubarb stalksLooking for more rhubarb inspiration?

Rhubarb Bourbon Sour | made it; then made a second
Rhubarb & Vanilla Bean Scones | a dynamic duo
Rhubarb & Raspberry Crumb Bars | yummy
Rhubarb Bars | pretty in pink
Rhubarb & Raspberry Galette with Lavender Honey | rustic chic
Rhubarb Basil Cocktail | yes please!
Rhubarb, Apple & Thyme Tart | bit partial to this one ;>)

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