Friday, July 7, 2017

Fresh Cherry and Chocolate Chip Scones | Eggless Baking

Cherries are everywhere - juicy, sweet, red! We had been gorging on them since the start of the season, but we really went all out a few weeks back, and decided to go cherry picking!! It was a great experience. We chose a cherry orchard that grew just one kind of cherry and was at the very end of the U-Pick radius. Arrived early morning to a cheery cherry sales crew, no crowds, and trees groaning under the weight of the cherries.

We picked and picked and we picked. They were just so amazing that we could not stop picking - the result, several pounds of cherries came home! We ate so many on the way back, then we refrigerated them and ate them chilled!! Finally I got down to baking and made Fresh Cherry Cake, followed by Fresh Cherry and Chocolate Chip Scones. Then I processed the rest into Cherry Jam and Cherry preserve. The Jam is excellent on hot toast made with my English Muffin Bread, and the Preserve which is more syrupy goes well on any dessert, especially when it tops vanilla ice cream and a dense moist chocolate cake.

2 cups AP flour
1/2 tsp salt
1 tbsp baking powder
1/4 cup sugar
2 tsp vanilla extract
3/4 cup sour cream
6 tbsp cold butter, cubed
2/3 cup fresh cherries, diced
1/3 cup chocolate chips

  1. Preheat oven to 375 F.
  2. Wash and pit the cherries.
  3. Sift the flour, salt, baking soda, and sugar into a large mixing bowl.
  4. Add the cubed butter, and rub the butter into the flour using your fingers.
  5. The flour butter mix will resemble breadcrumbs when you are done.
  6. Now add the sour cream, vanilla extract, chocolate chips, and cherries. 
  7. Mix to bind them a loose dough.
  8. Do not knead. Spread this dough onto a baking sheet into a square or circle.
  9. Score out into wedges. 
  10. Bake in a preheated oven for 20-22 minutes.
  11. Enjoy warm or cool on tray, then store in refrigerator for about a week.
Like this recipe. Tried it. Leave me a comment:) 

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