Tuesday, August 16, 2011
The cherries that went into these little babies were so ripe they looked like black olives.
But no... they were just super-ripe super-sugary cherries.
Almond extract and orange zest rounded out the flavor balance. I really like these and will make them again.
And whether for a tea or for breakfast, I would highly encourage you to do the same!
Cherry Almond Orange Scones
1 cup sour cream
1 tsp. baking soda
4 cups all-purpose flour (unbleached is nice)
1 cup sugar
2 tsp. baking powder
1/4 tsp. cream of tartar
1 tsp. salt
1/2 cup (1 stick) cold butter
1/4 cup cream
2 cups cherries (approximately -- I didn't measure)
orange (zest from a large orance, and/or 1 tsp. orange oil/extract... I used the zest, 'cause it's what I had)
1 tsp. almond extract (and/or ½ cup almond slivers)
Preheat oven to 370°F.
In a small bowl, mix sour cream and baking soda.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in butter (I literally cut the butter by putting it onto a cutting board and chopping it... but you can use a pastry blender, a fork, a food processor, a penny whistle, or any method you normally use to cut in butter).
Add sour cream mixture, 1 egg, and 1/4 cup of cream almond (extract and/or slivers) and orange (zest, or extract) to the dry ingredients.
Mix with a wooden spoon just to combine. Add in cherries and knead lightly (in the bowl) just until it forms a cohesive mass with well-dispersed cherries. (Note: it won't be pretty, it's a very shaggy dough, but that's what makes them nice and crumbly. DON'T OVERKNEAD, the less you handle the dough the better the end result).
Choose your adventure:
A) Divide the dough into two portions and make each into round discs. Freeze 1 disc to use later and cut the remaining one into 8 pieces (like you would cut a pizza or a pie). Put on ungreased cookie sheet and bake 20-25 minutes.
B) Form the dough into a large round disc. Cut it into 8 pieces (like you would a pizza or a pie), put the mondo scones onto an ungreased cookie sheet, and bake for 27-35 minutes, or until golden brown and the middles look cooked.