I spent my whole life thinking that I didn’t like cherries. Mostly because I thought that fresh cherries were the same as maraschino cherries and cherry-flavored sweets (my dad and Jake have certainly never complained about getting the cherries atop my ice cream sundaes). But it turns out I was wrong. Fresh cherries are delicious! Why didn’t you tell me this earlier?
So, I went to the internet looking for baked goods to make and was disappointed to find that most use the dried version. I’m sure they’re great, but what’s the point of summer produce if you are going to use a shelf-stable version in your cooking? Eventually, I landed on this recipe. The scones were good. The dough isn’t too sweet, so the chocolate and cherries made it more of a treat. I ate them with butter because I didn’t have clotted cream, but they would be good either way. Jake ate them plain and was more than happy.
Side note: now that the weather is cooling and apple/pumpkin season rolling in, I should hopefully be in the kitchen more often, so keep an eye out for more recipes!
Fresh Cherry and Chocolate Chip Scones
⅓ cup sugar
2 tsp. baking powder
¼ tsp. kosher salt
6 Tbs. cold unsalted butter, cut into ½-inch pieces
¾ cup milk, plus more for brushing
2 large egg yolks
½ tsp. vanilla extract
heaping ¾ cup semi-sweet chocolate chips
heaping ¾ cup fresh cherries, pitted and roughly chopped
Preheat oven to 400°F. Coat large baking sheet with cooking spray.
Whisk together the flour, sugar, baking powder, and salt. Work in butter using your fingertips or a pastry cutter until only small crumbs remain.
Whisk together the milk, egg yolks, and vanilla in a separate bowl. Add dry ingredients to wet, and mix just until incorporated (mixture will be crumbly). Gently stir in chocolate chips and cherries and gather the dough into ball.
Transfer the dough to a heavily floured work surface, and press into a 3/4-inch-thick disk. Dust a knife with flour and cut the dough into 8 equal wedges. Transfer to the prepared baking sheet and brush tops lightly with milk. Bake for 18 to 20 minutes, or until lightly browned on top and bottom.
Source: Adapted from Vegetarian Times