Fresh Cherry Scones

Fresh Cherry Scones are buttery and flaky with a pop of fresh cherries.

I love to bake. It relaxes me, unless I have to bake something and I’m in a time crunch, then I get stressed fearful that it won’t turn out right. For those instances, I fall back on my go-to tried-and-true recipes like Amaretta Pound Cake, Easy Strawberry Cake or Key Lime Cake.

But, I love baking just for the fun of it. I like to experiment. I’ll be honest, I’ve only made scones a couple of times. I had purchased fresh cherries and was trying to think of a recipe that I could use them in that Ryder would eat. He’ll usually try anything, but insisted that he had tried cherries before and didn’t like them. {Funny that he always wants the cherry out of my cocktail though!} Since I was tired of making biscuits and pancakes for them for breakfast this Summer, I decided I’d make scones.

He ate about half of one and ate the cherries, then he picked around the cherries in the rest of it. He did, however, give a good review of the ‘biscuit’ part. He said, ‘Mommie, this is just a biscuit that you put cherries and icing on.’

To-may-toe. To-mah-toe. Biscuit. Scone. eh, whatever…

Fresh Cherry Scones

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Fresh Cherry Scones

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Servings: 8

Author: Paula Jones

Ingredients

• 2 c all-purpose flour
• 1/3 c sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 4 T cold butter cut into cubes
• 2 T shortening cut into cubes
• 3/4 c half & half
• 1 egg
• 1 c fresh cherries pitted and chopped slightly

For glaze:

• 1/4 c half & half
• 1 c confectioners sugar

Instructions

1. Heat ove to 375 degrees.
2. In a large mixing bowl, combine flour, sugar, baking powder and salt.
3. Cut in butter and shortening until mixture has large pea sized crumbles.
4. In a small bowl, stir together half and half and egg. Add to dry ingredients.
5. Carefully stir, add cherries and stir.
6. Turn out onto a floured work surface. Knead dough just enough that it sticks together.
7. Form into a 10 inch circle.
8. Using a floured knife, cut dough into wedges.
9. Transfer to a parchment lined cookie sheet and bake 25 minutes until lightly browned.
10. For glaze: stir together half and half and confectioners sugar until smooth. Pour over scones.

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