Good Eats and Sweet Treats from My Small Boston Kitchen

Black Cherry Scones

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.

(Scones and homemade lattes = perfection)

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.

Sweet Cherry Scones
Yields: about 10 drop scones
8 tbsp. unsalted butter, cut into cubes and frozen
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh cherries, pitted and halved

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.

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