On a recent stop at Walmart, I noticed a display of fresh cherries in the produce section. I glanced at the signage and thought they were $3 and some change. Excited, I grabbed them to snack on and add to scones I was planning to make. When we scanned them at checkout, they rang up at $11. Obviously, they were $3+ per pound. DUH. The cashier overseeing the self checkout came over and told me that she bought a bag the day before and she too cringed at the price, but it was totally worth watching her grandchildren devour them. Her story made me feel better about my $11 cherries, haha.
We returned home and snacked on some of the cherries. I froze some to make sure we had enough for the scones. Reserving certain foods around here is a must or I wouldn’t have any left for recipes. I’ve had to go back to the store countless times because Jayden couldn’t resist eating from my recipe stash.
Back to the scones. I’m surprised at how much they taste like biscuits, only they are sweet. I know I’ve had them before at events, but at the time I saw them as just another yummy sweet pastry. I’m happy to have found a new bread recipe that we can enjoy. The base is perfect for a savory biscuit as well so I can omit the sweets and replace with savory ingredients. I will be sticking with this one for sure!
- 1¾ cups all-purpose flour, more for work surface
- 2½ teaspoons baking powder
- 2½ tablespoons sugar, more to sprinkle on scones
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into pats
- ¼ cup cherries, chopped
- ¼ cup blueberries, chopped
- 1 teaspoon grated lemon zest
- 1 large egg
- 5 tablespoons heavy cream, plus more for brushing on scones
- In a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse until mixture is the consistency of a coarse meal. Pour mixture into a large bowl and stir in cherries and lemon zest. Cherry Tip: You can pit a cherry using a glass bottle and chopstick. (See Illustration at Don't Eat the Paintings)
- In a small bowl, beat egg and heavy cream. In place of heavy cream, I used 5 dollops of sour cream and 3 tablespoons of milk. Add to flour mixture, stirring gently with a fork until mixture is consistent. Add a splash of cream if the dough seems dry, however, it shouldn't be too sticky.
- Place dough on a lightly floured surface. Shape dough into a 6-inch circle, 1 inch thick. Cut dough into 8 equal wedges using a sharp knife.
- Place scones on non-stick baking sheet or mat. Lightly brush tops with heavy cream and sprinkle with sugar. Bake on 425 degrees for 14 minutes or until golden brown.
- Let scones cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. They will otherwise fall apart during the process.
- Serve immediately and within a day or two.
Edited to add:
Mmm, Juicy Approved.
Have you tried scones? What are some of your favorite flavors/recipes?
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