There aren’t enough recipes involving fresh cherries on my blog.
Maybe one of the reasons for this is because I am not usually really excited about standing over the counter for up to 30 minutes trying to pit all of these cherries! But whenever I see cherries for sale, I am a sucker and buy a huge bag. Every time.
And there is only so many cherries I can eat at one time! What am I supposed to do if not bake with them?
And since I haven’t made scones in FOREVER (the last time I made scones was over 1 year ago), I decided that this would truly be the best use of my cherries.
And because I was not in the mood for something too complicated. I mean, Wednesdays. Am I right?
I actually made these scones last week, but never got around to posting them. Probably because I was too busy eating them for breakfast, lunch and as a nice snack.
And since I made this in the last week before I left for holiday, I was out of eggs, butter and milk. I can’t believe I found a recipe to use up pretty much everything in my fridge without compromising the taste.
I think I am winning at my no-waste promise I made to myself earlier this year.
A delicious and easy recipe for fresh cherry and lemon scones bursting with fresh cherries and with a hint of lemon. They also contain no butter or eggs!
- 1 2/3 cups all-purpose flour
- 3 Tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- zest of 1 lemon
- 1 cup whipping cream
- 1 tsp vanilla extract
- 1/2 cup fresh cherries, pitted and cut in half
- coarse sugar (for sprinkling on top)
Preheat the oven to 450°F. Line a baking sheet with a silcone mat or parchment paper. Set aside.
In a large bowl, mix together the flour, sugar, baking powder and salt. Add in the lemon zest.
Create a well in the centre, and pour the whipping cream and vanilla into it. Slowly mix it into the flour mixture until just combined.
Fold in the cherries.
Place the dough on a well floured surface. Cut the dough in two. Press each section of dough down to create circles. Cut these circles into 4. Place on the prepared baking sheet.
Sprinkle the coarse sugar on top of the scones. Bake in the preheated oven for 13 minutes, or until golden brown.
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