Cherries have been on sale here, so I've been making these scones! I bought a cherry pitter last week. Can you believe I've never owned one?! My 7 year old doesn't like to eat cherries because he's worried he's going to swallow the pit. Now he pits them himself (yes he makes a mess) and eats them like a pro. :) This is similar to my Blueberry Scone recipe but with self rising flour instead of all-purpose and the addition of an egg. If you want to use all-purpose flour in this recipe add 4 tsps of baking powder and 1 tsp of salt. These are made into Americanized triangles but you can also cut them into rounds if you prefer.
Fresh Cherry Scones with Lime Glaze4 cups self rising flour
1/2 cup butter
2/3 cup sugar
2 cups pitted, chopped cherries fresh or frozen
1 cup milk
2/3 cup heavy whipping cream plus 1 TBSP of cream, separated
1/2 cup powdered sugar
1 TBSP fresh lime juice
1. Preheat oven to 400 degrees. Line baking sheet with baking mat or parchment paper and set aside. 2. Sift the flour into a mixing bowl. Cut in the butter using a pastry cutter or rub it in with your fingers until it resembles fine crumbs. Stir in the sugar and cherries.
3. Add the egg, milk, and 2/3 cup of cream. Stir until it comes together in a dough. Do not over mix.
4. Over lightly floured surface, knead dough a few times. split in half. Make each section of dough into a ball and flatten out dough into 8 inch circle.
5. Transfer circles to baking sheet and using a pizza cutter to cut into 8 triangles. Leave them together in the circle.
6. Brush the top of each circle with remaining 1 TBSP of cream.
7. Bake for about 20 minutes, or until scones begin turning golden brown around the edges.
8. While scones are baking, mix powdered sugar and lime juice in a small bowl. After scones have been removed from oven, drizzle glaze over the top. Serve warm.
Makes 16 large scones