Stock up on cherries NOW,
these scones are my NEW favorite…
and I served them with Cherry Lime Curd so really they were Double DELICIOUSNESS!
I’m thinking of grabbing a few extra bags of cherries and pitting them and freezing them so I can continue to make these for the rest of the summer.
I known cherry season is short and I’m freaking out a little…it’s not like I know the exact day they won’t have cherries….why don’t they tell me, I want SPECIFICS!
In the meantime, while the CHERRY people get it together and pin point the last cherries I will see, I will stock up.
I wash, dry and pit the cherries, cut them in half, then place them on a cookie sheet lined with wax paper and freeze them until firm them place them in a zipper bag.
The cherry pitter is the life saver here, I have a couple but this one from OXO is my favorite.
I’m also freaking out over this Cast Iron Scone Pan, it’s from Old Mountain a super-sweet and thoughtful friend gave it to me, so I made scones to thank her….she said she was in a store on the way home from a trip and was trying to decide which piece of cast iron to get me then she saw the scone pan and knew that was the one she would get, she said it’s because she loves my scones and they are her favorite thing I make. She is one of my official samplers. She lives across the street and gets to try EVERYTHING!
I LOVE her so much for thinking of me, and I am LOVING this scone pan more than I can possible say!
The scones baked up light and fluffy, it must be the design that helps them rise so much.
- 1 cup fresh cherries, pitted and cut into quarters
- 1 cups flour
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- 2 eggs
- Preheat oven to 400 degrees
- Blend flour, brown sugar, baking powder and salt.
- Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
- Add in heavy cream, eggs, vanilla extract and cherries.
- Mix gently until combined, knead out on lightly floured surface. Use extra flour if juice from cherries makes dough sticky.
- Press dough into cast iron scone pan or roll out and cut and bake on lined parchment sheet.
- Bake for 12-15 minutes or until toothpick comes out clean, (check each minute after 12 to be sure not to over bake.
I can’t wait to bake more scones in this pan.
Now I’m off to the store to get more cherries!