Free cherries you say? Um, yes please! That's right, I was lucky enough to get loaded up with nearly 10lbs of cherries a few weeks ago. Thanks to my not so shy husband at least. We were at a BBQ and our host's roommate came in with a big ol' box of these rainier cherries from his grandparent's orchard. We all chowed down on them during the gathering, but as we were leaving, I whispered to the hubs..."think I can take some of those home?" He smoothly yelled to the host about my request. Then all of a sudden the host grabbed a box and loaded me up. As this was happening I started doing the happy dance in my head - YIPEE!
We snacked on them the whole next day while I got to brainstorming all the possibilities. I made a little honey cherry preserve out of some, soaked a few jars in bourbon to make some boozy cherries and made these scones for a breakfast potluck at work.
I also froze a crap ton because I was so scared they would start going bad on me and I need to save them ALL!
This recipe is one of my favorites and can be adapted in so many different ways. I scored it from my boo over at Strudel and Streusel. Morgan made these for our little Social Work crew back in the day in Denver, but with blueberries and I almost died. I've never even attempted another base scone recipe because...why.
Adapted from Pam Anderson's Simple Scones // Makes 12
- 1 cup all purpose flour
- 1 cups whole wheat pastry flour (Use 2 cups of AP flour to sub pastry flour if needed)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1 cup fresh pitted cherries, chopped (I used rainier)
- 2/3 cup toasted almond slivers
- 1/2 cup non-fat Greek yogurt
- 1 large egg
- 1-2 tsp of raw sugar for sprinkling on top
- Preheat oven to 400 degrees.
- In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the cherries and toasted almonds
- In a small bowl, whisk the yogurt and egg until smooth.
- Using a fork, stir the yogurt mixture into the flour mixture until a large dough clumps forms. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough until come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Now, I use a small mason type jar to cut the circle/biscuit shape you see in the photos. You can also just use a sharp knife and cut the dough into 8 slices, like a pizza. Either way, place the pieces on a cookie sheet lined with parchment paper. Sprinkle a bit of raw sugar on top of each square. Bake for 15 to 17 minutes.
- Cool for 5 minutes and serve warm or at room temperature. Should keep in a air tight container for 3-5 days.
Cheers to cherry season!
Need more cherry ideas? Pop over to Strudel and Streusel because they are paying ode to cherries for the month of June...I saw ice cream today - do it!