Summer is a wonderful season, not only because of the abundant sunshine, beach trips, excuse to buy sundresses and endless days of donning flip-flops – but also because of all the wonderful produce that is in season. Cherries are undoubtedly one of my very favorite fruits, so I always have a bag of them lying around from my first sighting until the very end of the season. Mostly I just like to eat them, but every once in a while I like to put them into some sort of baked good, like the Chocolate Cherry Country Cake I made a few weeks ago (and have since made again), and also like these cherry scones, which we the solution to an early-morning sweets fix.
I used to make scones all the time – my go-to recipe used to be a Classic Cream Scones recipe from Fine Cooking, which I loved because it yielded a moist and tender scone that was flaky and not crumbly, and really rich in flavor. It was extremely versatile, but I don’t recall a time ever adding fresh fruit to it, so I went in pursuit of a recipe that did call for fresh fruit.
This recipe (inspired by Une-Deux Senses, adapted from Pink Parsley) ended up working out really well. The sour cream kept the scones extremely moist, and the cherries added a wonderful fresh flavor. We devoured most of them in one sitting, and while they didn’t look extremely pretty, they tasted amazing. I think this recipe could easily be adapted to accommodate other fresh fruits, anything from berries to stone fruit. I covered mine with a simple lemon glaze (lemon juice and confectioners sugar), which was was a great, zesty addition.
1) Preheat the oven to 400 F. Combine all of the dry ingredients in a large bowl.
2) Fold in the frozen cubed butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse meal, but do this fast so that the butter does not melt.
3) In a large measuring cup, whisk together the sour cream and milk together to combine then add to the butter mixture. Stir with a wooden spoon until just combined. Gently fold in the cherries.
4) Use a large ice cream scoop to drop the dough onto a parchment paper-lined baking sheet. Bake for 15 – 20 minutes or until golden brown.