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Good morning friends! How are you? It’s going to be a beautiful day today and I am looking forward to exploring some new stores in the village and going to the farmers market. As I mentioned yesterday I have been enjoying all of my favorite summer fruits, peaches nectarines, blueberries and of course cherries. Cherries are my absolute favorite summer fruit and I have been known to eat so many in a day that I have gone to bed with a stomach ache and stained fingers.
Today I thought I would share the cherry scones I made this week. I may not have my new kitchen yet or my boxes unpacked but I do have one sheet pan, a set of mixing spoons and cups and a bowl. I read an article before we moved and it said to pack a box of sheets, towels and your absolute essentials so that you would have them on the first day you arrived at the house. In addition to the box of essentials I packed my own box with my canister of hot chocolate, my special pan and whisk, and a few baking supplies. I might only have 3 outfits but I can bake cookies, and scones.
This is actually my first batch of scones and I think they came out pretty good. I used this recipe from one of my all time favorite blogs, Lemons and Anchovies, and they turned out beautifully. If you decide to make them, whatever you do do not overwork the dough or they will be tough and dry.
Fresh Summer Cherry Scones
2 cups all purpose flour
4 tablespoons cold butter cut into small cupes
2 teaspoons baking powder
1/2 teaspoon almond extract
1/2 cup fresh cherries, pitted and cut in half
1/8 cup sliced almonds
Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the sugar, flour, baking powder and salt. Add the butter and using a pastry blender, fork or two knives cut the butter into the flour mixture until it resembles a course meal.
Add the cherries, whipping cream, vanilla and almond extract. Stir with a fork until just combined do not overwork the dough, you want it to be crumbly.
Pour the dough onto a lightly floured work surface and pat into a 6 inch round circle, cut into six wedges. Transfer the scones to the parchment lined pan and brush the tops with the heavy cream, sprinkle with sugar and almonds.
Bake for 15-20 minutes or until golden. Rotate the baking sheet halfway through the baking time. Remove from oven and serve warm with butter, honey, clotted cream or even jam.
Are you a fan of scones? Do you have a favorite recipe? Or do you prefer muffins instead?