Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

Cherry Cream Scones

11/15/2013

7 Comments

 
Picture

     Friend and fellow blogger Tom at Tall Clover Farm recently described my favorite kind of morning (read about it HERE).  The kind of morning that begs for freshly baked scones to enjoy with a hot cup of coffee.

Picture


                     • Cherry Cream Scones •
                adapted from Successful Farming Magazine | January 1995

• 3/4 cup dried sour cherries
• 1 cup boiling water
• 3 cups unbleached, all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 cup cold, unsalted butter cut into cubes
• 1 egg yolk
• 1/2 cup sour cream
• 3/4 cup half-and-half, or light cream
• 1/2 teaspoon almond extract
• 1 egg white, beaten
• 1/8 cup granulated sugar

PREHEAT OVEN to 400˚F

1.  In a small bowl, soak cherries in boiling water for 10 minutes, drain and set aside. 
2.  In the bowl of a food processor, combine flour, 3 tablespoons sugar, baking powder, salt, and cream of tartar; pulse 2 or 3 times.  Add the cubed butter and pulse until the size of small peas; transfer mixture to a large mixing bowl.
3.  In another bowl, combine egg yolk, sour cream, half-and-half, and almond extract.  Add to the bowl of dry ingredients and stir until combined.  Gently fold in the cherries. 
4.  With floured hands gently knead the dough while in the bowl, 6 to 8 times.  This is an extremely wet and sticky dough.  Sprinkle a little flour onto the dough while kneading if necessary, but the less flour used, the more tender the scones.
5.  Divide dough in half and shape into 2 balls on a parchment-lined baking sheet.  Flatten balls into 6-inch disks.  Cut each disk into 6 wedges, arranging wedges so they do not touch.
6.  Brush tops with egg white and sprinkle with the additional 1/8-cup sugar.  Bake on middle rack of oven for 20 to 25 minutes or until golden brown.  Serve warm.  Scones are best eaten the day they are made. 




TAKE a LOOK:




7 Comments
Tom | Tall Clover Farm link
11/14/2013 11:34:20 pm

Eileen, I'm blushing. Thanks for the shout-out and even more for this recipe. Sour cherries are one of my favorite fruits. I am way behind on my baking, this may just be the jumpstart I needed. Thanks! -TC

Reply
Kate
11/15/2013 02:32:31 am

Jumped to your site, Tom, after reading Eileen's post. My sister-in-law and brother live on Fox Island in Washington. What a cozy, lovely portrait your words and photos paint. I've always pined for the NW and would trade snow for rain in a heartbeat :)

Reply
Tom | Tall Clover Farm link
11/16/2013 06:33:32 am

Kate, thanks for the kind words. I know Fox Island. Nice place. ;-)

Kate
11/15/2013 02:32:51 am

Oh my, Eileen. These scones do sound like the perfect accompaniment for an early breaking morning.
I've been juggling the idea of substituting dried sour cherries for the ginger and chocolate chips in another scone recipe you posted. Those are fantastic! I was shocked at how great they still tasted a few days after being baked.
Now I am betwixt as to which way to go ;)

Reply
Eileen
11/15/2013 02:42:06 am

Hi Kate!

The chocolate and ginger scones are my absolute favorite, and they do still taste so good a day or two later.

Reply
Dina link
11/15/2013 10:54:10 am

they look delish!

Reply
Maegan
6/30/2021 06:00:15 am

I just wanted to drop a not of thanks for your recipe. It has become a staple in our house when we are lucky for a fresh berry patch or fruit from the garden. My kids all say "can we have scones now?" You're recipe is perfect! Thank you!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris