This recipe is adapted from The Best Quick Breads by Beth Hensperger. This is an invaluable volume if you enjoy making quickbreads as much as I do. There are roughly 150 recipes for muffins, loaves, gingerbreads, cornbreads, coffee cakes, pancakes and crepes, waffles, popovers and oven pancakes, dumplings, scones, soda breads, biscuits, shortcakes and lots of helpful hints and tips. The only significant change I made to this recipe was to use fresh cherries instead of dried tart cherries, but I am sure dried cherries would be delightful too.
Fresh Cherry Scones with ButtermilkOther quick breads you will be sure to enjoy from Lisa's Vegetarian Kitchen:
2 1/2 cups of unbleached white flour or spelt flour
1/4 cup of rolled oats
1/4 cup of packed brown sugar
1 1/2 teaspoons of baking powder
1 teaspoon of cream of tartar
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
5 tablespoons of unsalted cold butter, cut into pieces
1 cup of fresh cherries, pitted and chopped into bits
1 large egg
3/4 cup of buttermilk
1 1/2 teaspoons of vanilla
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, oats, brown sugar, baking powder, cream of tartar, baking soda and salt. Cut the butter into the mixture with a pastry cutter or fork until the butter resembles coarse crumbs. Stir in the cherries. Make a well in the center of the dry ingredients.
In a small bowl, whisk together the egg, buttermilk and vanilla. Pour into the dry ingredients and stir until just combined. Knead a few times, and shape the dough into roughly 1 inch rounds and transfer to the prepared baking sheet, leaving an inch between each scone.
Bake in a preheated 400 degree oven for 15 - 20 minutes or until golden brown. Let cool on a baking rack and serve.
Yields 12 biscuits.
Whole Wheat Blueberry Tea Biscuits with Dried Cherries
Cherry Blueberry Muffins
Cherry Vanilla Ricotta Muffins
Raisin Cranberry Tea Biscuits
On the top of the reading stack: Pan
by Knut Hamsunand
The Man Who Laughs
by Victor HugoAudio Accompaniment: Quiet City
by Pan AmericanHere is an image of our street under construction a few weeks ago during the weekend when we had a downpour. What a mess. Thankfully, the doozers take the weekend off as that gives us a break from the noise at least.
17 comments:
Fresh cherries are amazing, and using them in scones is a real treat.
Mmmmmm, nice! I rarely buy cherries for anything apart from eating plain. They are just so expensive here. I don't even have a cherry pitter.
It is easy to see why these wouldn't last long Lisa.
Wow,looks delectable
these sound lovely with dried or fresh - I find pitting fresh cherries fun and they are so great in baking
Yum looking Scones!
I love quick breads too and can never get enough recipes for biscuits and scones! I have Beth Hensperger's bread book (which has some recipes for quick breads) but I should also check out her quick bread book. These scones look delicious. Though I must admit it's hard for me to sacrifice fresh cherries for baked goods!
These look great and I especially like the addition of oats.
I do hope you don't mind, but Chele and I have just launched a Chocolate Challenge "We Should Cocoa" and the rules are rather closely modelled on yours for No Croutons Required. I have been meaning to check that this was OK with you before going ahead, but we suddenly decided to just go with it this evening. Aghhh!
These were wonderful, Lisa.
The scone itself was a delight to eat, with a consistent texture.
These scones look wonderful
These look so tempting!
Nothing beats a warm scone and these sound great. Thanks.
I rarely buy cherries for anything apart from eating plain. They are just so expensive here. I don't even have a cherry pitter.
It is sooooooooooooo good, I put milk instead of sour cream, also put on 2 eggs , my family member just can not resist it.
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
The absolutely BEST Cherry Pie I have ever made. We have our own cherry tree. I pit them using an opened paper clip which is very easy using larger end of clip. Seed pulls out easily. Do not lose as much juice. Then I freeze a quart (4 cups) to a bag with 1/2 cup sugar and a sprinkle of fruit fresh. Then thaw and use as wanted. I used the 1 cup sugar in the recipe, so made it sweeter and used only 1/8 tsp each almond and vanilla flavorings. I made this pie using the Best Ever Pie Crust on this site using only 6 Tbs of ice water. I always brush the bottom crust with slightly beaten egg white before adding filling and start out baking a two crust pie at 450 degrees for 10 minutes then turn down to 350 to 375 for another 30 minutes or until the juices bubble up through the vents. Just superb! Sets up perfectly. Never have to look for any different recipe for cherry pie again.
I made this for Thanksgiving and there was no availablity for fresh cherries, however I found some very good frozen cherries that I used instead. It still turned out great. I found that I had to use an extra cup of the frozen cherries and I did drain out the juice from thawing. It wasn't too runny and it tasted divine!
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