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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
Ingredients
3/4 cup of heavy whipping cream plus 1 tablespoon for brushing the tops
2 cups all purpose flour
4 tablespoons cold butter cut into small cupes
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup fresh cherries, pitted and cut in half
1/8 cup sliced almonds
Instructions
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.
Enjoy!
Are you a fan of scones? Do you have a favorite recipe? Or do you prefer muffins instead?
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These look amazing Elizabeth! I’ve never made s ones before. Going to try it!
Thank you Deanna, you will love them.
This recipe looks amazing. My son is addicted to cherries. Thank you for sharing.
Thank you Jennifer!
These look great and I love fresh cherries.
Thank you Cindy!
That sounds good!
I love scones and these sound delicious. And no one else in my family likes cherries, so I would have them all to myself.
Elizabeth … I’m so impressed you thought ahead and brought these baking items. How wonderful to have fresh scones (and cocoa) in your new kitchen. What else do you need?! xo
Your scones look amazing. I’ll bring over some coffee and we can chat all morning over scones and coffee! Love that tip about packing some essentials for the move!
I love scones and this recipe is right up my alley. Looking forward to making these very soon.
Thank you Paula, they are delicious.
These look absolutely delicious and amazing and…Pinning this for when I need to impress someone with a delicious treat!
Jen thank you! They are a special treat indeed.
These sound amazing! definitely going to try them.
thank you cornine! Have a great weekend.
I bought the cherries to make these! Can’t wait to try them! They sound and look divine.
I hope that you enjoy them!
I am absolutely going to make these – they look amazing and I’m a real sucker for scones. Love, love, love them. In fact, I might make these today.
Thank you Carol.