I was so excited to see the cherries arrive in the market, and this was a wonderful way to enjoy them. I like to cut these scones in squares, but you could easily make the dough into a round and cut them in a more traditional wedge shape, if you prefer. Either way, they are delicious! The glaze on top is an extra hint of sweet that is such a beautiful color. I decided to make the compound butter so as to avoid wasting any of the cherries. A wonderful complement to the scones!
Makes about 9 scones
- 2 cups plus 1 Tbsp flour, divided (I love Bob’s Redmill pastry flour)
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick unsalted butter, cold and diced
- 1 cup cherries, pitted and roughly chopped
- 2/3 cup half and half
- 1 large egg
- 1/2 teaspoon almond extract
- 1/4 cup cherries, pitted and chopped
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon almond extract
- 2 tablespoons cream
for cherry compound butter:
- 2 tablespoons very softened butter
- reserved cherries from glaze
- 1 teaspoon butter
- dash of kosher salt
for scones:Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk together 2 cups flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the diced butter into over flour mixture and using a pastry cutter, break up butter evenly until it becomes granular and resembles a coarse meal. Gently pat chopped cherries dry with a paper towel and in a small bowl, toss fresh with remaining tablespoon of flour to absorb liquid from cherries. Gently add cherries to flour mixture to combine. In a measuring cup, whisk together half and half, egg and almond extract and fold into flour mixture to incorporate just until combined. Turn tough out on a floured surface and shape into an 8-9″ square. With a scraper, every divide dough into 9 squares. Transfer scones to prepared baking sheet, leaving about 2 inches in between. Bake for about 17-20 minutes until tops are golden and scones are cooked through. Remove from oven and transfer to a wire rack to cool completely.
for glaze: While scones are baking, prepare glaze. In a small saucepan, add cherries, granulated sugar and water. Simmer mixture until cherries release their juices and liquid thickens. This only takes a few minutes. Remove from heat and add almond extract. Strain cherries and reserve sauce. Combine sauce with confectioner’s sugar and stir to combine, add in 2 tablespoons of cream. If sauce is too thick you can thin with additional cream. Drizzle glaze over scones.
for compound butter: Finely chop reserved stewed cherries. In a small bowl, add honey, butter and salt. Stir to combine and place in a small serving dish. Serve along side cherry scones.
Cook’s Note: Scones are best enjoyed the same day, but can be stored in an airtight container for a day