As the different kinds of fruit appear throughout the summer months we enjoy them to the fullest. As well as just eating them out of hand it’s time to go through favourite recipes and enjoy the fruit in as many ways as possible.
Each year I like to try a new recipe with the available seasonal fruit and most times succeed in finding another delicious recipe to add to my collection.
This year I searched for a new scone recipe using fresh cherries and although there are plenty of recipes calling for dried cherries this was the right time for fresh seasonal cherries and nothing else.
The ingredients in this recipe are just a little different than those in several other scone recipes I’ve already made. It would have been just as easy to add the fresh cherries into one of those recipes but it’s always good to be a little adventurous and try something new.
This is the first scone recipe I’ve made using brown instead of granulated white sugar and while some recipes add one or no egg at all this one adds two. With only a third cup of heavy cream required, the extra egg makes up for the richness of the scone in a different way. This time only a little change in the method of preparation was required to turn out yet another delicious scone.
Unfortunately these scones will only be as seasonal as the fresh cherries themselves!
Fresh Cherry Scones
2 cups flour
¾ to 1 cup pitted, chopped cherries
¼ cup brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup cold, unsalted butter
1/3 cup heavy cream (35%)
1 teaspoon vanilla
2 eggs (beaten)
- Sift together flour, baking powder and salt.
- Add brown sugar and cold butter and cut in with a pastry blender until mixture resembles coarse crumbs.
- Add cream, beaten eggs and extract and stir with a fork until dough comes together.
- Pit and chop cherries, place them in a sieve and dust with flour, shake off excess.
- Place dough on a board or flat surface and press down roughly into a square.
- Add chopped and floured cherries over the surface.
- Fold over one side of dough over cherries, then other side, press down then fold in half.
- With hands press dough down and shape into approximately a 9 inch circle.
- Brush milk or cream over dough and sprinkle with coarse sugar.
- Cut into 8 scones.
- Separate scones and place on a parchment lined baking sheet and bake in a preheated 400 degree F. oven for 15 to 20 minutes until golden in colour (do not over bake.)
- Place on rack to cool.
Notes, Tips and Suggestions
- This recipe instructs to stir in cherry pieces along with the cream and eggs. When stirring fresh berries into a batter or dough they tend to bleed also getting smashed in the process. Placing a layer of fruit on the flattened dough and folding the dough over keeps the fruit intact and prevents the juices from running out.
- Lightly dusting the cherries with flour is also a good idea.
- The original recipe calls for vanilla but almond extract works very well with cherries. I added 1/4 teaspoon but in the future will add at least 1/2 teaspoon and consider tossing it in with the cherries instead of the dough.