Sour Cherry Scones

I am giving you the gift of an amazing recipe for Sour Cherry Scones, but first, I have to preface this with a short story.  Why?  Because it’s my blog and I can do what I like.

Almost four years ago, my husband planted two cherry trees.  I’ve been waiting all this time for plump, sweet cherries right from the tree, dreaming of the day.  Yesterday, both cherry trees were finally full of ripe, red cherries — SOUR cherries.

“Why?” I asked myself.  But it’s too late now.  They’re ours.

So yesterday, I fought the battle of the sour cherries.  I baked Sour Cherry Scones (excellent), and Sour Cherry and White Chocolate Oatmeal Cookies (kinda boring).  I thought I would share the recipe for Sour Cherry Scones, along with the recommendation that if you are ever in the position of planting cherry trees, make good choices.

SOUR CHERRY SCONES

1-2/3 cups flour
3-1/2 Ts sugar
1-1/2 T baking powder
1/8 tspn salt
3 oz. butter, cold
2/3 cup
1/2 cup dried sour cherries, plumped (or 3/4 cup fresh)
1/2 tspn orange zest

Put dry ingredients in a mixer bowl with paddle attachment
Cut butter into 1/2 inch cubes and paddle until the butter is pea size. Drizzle in wet cream.
Turn machine back on for a couple of seconds, add cherries and orange zest.
Use a muffin scoop or divide into 8 sections, and place on a baking sheet lined with parchment paper.
Bake at 375 dgrF, convection, for about 10 mins.
Makes 8 scones. Serve with jam, butter or clotted cream, or just eat the darned things right out of the oven.

AND, I offer a sincere apology to those of you who live in countries that use the metric system.  You’ll have to do your own recalculating.