About a week or so ago, Katie and I were out shopping. Okay, so the truth is, we were supposed to be picking strawberries, but there were a few factors in the equation that kept us from going… such as:
- It was hot outside.
- It was late in the afternoon, and we were tired.
- It was the very last day of strawberry picking, so we knew that it would be slim pickins’.
- Ok, number 3 was just a lame excuse.
- We really wanted to go to Christmas Tree Shops and Target.
- Emphasis on Numbers 1, 2, and 5…
- We knew that my beloved Wegmans actually carried the Coulter Farm’s strawberries in the little green cartons that we would have put them in, and no one would be the wiser when we came home with them from the store.
Honestly, nobody was even home when we got there, and they wouldn’t have thought anything of it anyway….but since we feel like we’re getting away with something here, let’s just go with it!
This really has nothing to do with the strawberries. We did go shopping at Target and Christmas Tree Shops….and we did make jam with the strawberries… but that’s about as far as that goes. Actually, Katie made an awesome strawberry basil jam, that I’d like to share with you one of these days. Maybe. If she says ok.
But again, this has nothing to do with strawberries, or Katie’s strawberry basil jam. It actually doesn’t have anything to do with Target or Christmas Tree Shops for that matter.
What it has to do with, is that in between shopping, we stopped at a popular coffee house that is a part of Target. While I was ordering our iced coffees, I noticed a blueberry scone in their little glass case. Now that sounded really appealing, so I ordered one for the both of us to share.
A red flag did pop up in my mind when the girl behind the counter handed it to me in a sealed plastic bag, which says to me that it had been baked a while ago, probably weeks ago, and most likely took a few of them out of the freezer that morning.
It’s not a bakery, Prudence… it’s a coffee house.
Their baked goods are delivered in a big truck, not fresh out of the oven.
I get that. I really do.
This is how bad I am…and please tell me that there is someone like me out there…. I couldn’t even wait until we made it to the car, and I’m opening the plastic bag to break a piece of scone off, to pop in my mouth in the middle of the parking lot!
It was so dry.
Dry and crumbly…
….and as I tried to tell Katie that it was dry, I started laughing, because my mouth had become so dry from this scone, that I couldn’t talk! And when I tried to talk, all that came out was scone dust! I mean, it was only a matter of 30 seconds before I took a swig of my iced coffee, and all was right with the mouth environment once again….
But in that 30 seconds of choking on scone dust, I envisioned myself lying in the middle of the parking lot, and the paramedics standing over me, telling the rubberneckers (because you know rubberneckers and their morbid fascination and all)… “It was the dry scone…she couldn’t wait until she got to the car….”
I firmly believe that while a scone should be on the crumbly side, there is no reason that it should ever, ever be dry!!
So, this past weekend while I was making cherry jam with the cherries that came in my CSA box, along with a bag of black cherries that I bought from my beloved Wegmans, I thought that a fresh cherry scone would be the perfect thing to go with the jam, and I saved about a cup of cherries to use in the dough.
They’re quick and easy to prepare, and honest to goodness, these scones are delicious. They’re moist. Moist!! They’re sweet. And they’re packed with a cherry in every bite!
They’re great for a “grab and go” breakfast, or to serve on a lazy weekend morning…a brunch…or even a tea party! No matter how you serve them, they’ll be a hit with everyone!
Life is good, it’s an “Emphasis on a moist scone” kind of good..
Fresh Cherry Scones
Just a quick note: Make sure you mix the ingredients just until combined. The dough will be sticky, so make sure you use a lot of flour on the board before you put the dough down, and then generously flour the top of the dough before you roll them out.
While I have them cut into eighths, you can actually cut them into sixteenths, and make them into mini scones.
2 cups all purpose flour
4 tbsp granulated sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into cubes
1/2 cup, plus 1 tbsp heavy cream
1 egg, beaten
1 cup fresh pitted cherries, chopped
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter cubes, and cut in with a fork or pastry blender until the flour mixture and butter are large crumbs.
Add the heavy cream and egg. Stir until just blended. Fold in the cherries.
Place the dough on a generously floured surface, and flour the top. Roll out to a 1″ thick square, or circle. Cut into wedges. (Shown here).
Place on a parchment lined baking sheet. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
Remove from oven, and cool completely on cooling racks. Drizzle with vanilla glaze.
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla
In a small bowl, combine the powdered sugar, milk, vanilla, and salt. Whisk until smooth.
Serve the glazed scones with mock clotted cream and homemade cherry jam.
Mock Clotted Cream:
(From Tea Time Magazine)
1 (3-ounce) package cream cheese, softened
¼ cup confectioners’ sugar
¼ cup sour cream
½ cup heavy cream
¼ teaspoon vanilla extract
In a medium mixing bowl, combine cream cheese, confectioners’ sugar, and sour cream. Using an electric mixer at medium speed, beat until smooth. Add cream and vanilla extract, beating until light and fluffy. Refrigerate until needed.
Recipe from Kraft Sure Jell ( I didn’t use the almond extract)
4 cups prepared fruit (about 3 lb. fully ripe sweet cherries)
1/4 cup fresh lemon juice
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl
1/4 tsp almond extract
STEM and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
STIR pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)