Lately I've been passing up some beautiful berries and stone fruit at the market. You see, I am still chopping away at the endless stalks of rhubarb in my garden... but it's finally time for me to move on. I may bake several more rhubarb tarts before summer's end, but the majority of my rhubarb will now head to the freezer. I couldn't resist these cherries yesterday and since there wasn't even a slice of bread in my kitchen this morning, I quickly got to work mixing up some fresh cherry scones for breakfast.
Serving the scones with crème fraîche is optional, but highly recommended! Use either purchased or homemade (recipe HERE).
• 1 large egg
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 cup heavy cream
• 2 cups unbleached, all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/8 teaspoon kosher salt
• 1/3 cup cold butter, cubed
• 1 cup fresh bing cherries, halved
• 1 egg, beaten
• Turbinado (raw) sugar, for sprinkling
• Crème Fraîche, for serving
1. In a large mixing bowl briefly whisk the large egg. Add the vanilla and almond extracts, along with the heavy cream; whisk to combine. Set bowl aside.
2. In the bowl of a food processor, combine the flour, granulated sugar, baking powder, and salt; pulse several times to combine. Add the cubed butter and pulse until the butter is the size of small peas.
3. Add the flour mixture along with the halved, fresh cherries to the liquid ingredients in the bowl. Using a fork, gently stir until combined. Lightly dust a work surface with flour and place the dough on top. With floured hands, knead the dough 3 or 4 times, then flatten into a 3/4-inch-thick circle. Using a sharp knife, cut dough into 8 wedges. Transfer wedges to a parchment-lined baking sheet, leaving generous space between the scones since they will spread during baking. Brush scones with beaten egg and sprinkle generously with the Turbinado sugar.
4. Place the baking sheet in refrigerator to chill while oven is heating. PREHEAT OVEN to 375˚F. When the oven is preheated, transfer the baking sheet to middle rack of oven. Bake scones for approximately 16 to 20 minutes, or until golden. Remove from oven and cool scones on a rack. Serve with crème fraîche if desired. Scones are always best eaten the day they are baked.
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