Cherry Scones

cherryscones2 A very easy cherry scones recipe made with fresh cherries. Frozen or preserved cherries can be used as well.

15-20 fresh cherries, depending on size
1 lb (3¾ cups) all-purpose flour, unbleached (450 g)
2 tsp. baking powder
1 pinch sea salt
2.1 oz (⅓ cup) granulated sugar (60 g)
2.8 oz (⅓ cup) unsalted butter (80 g)
2 medium eggs
6.7 oz (¾ cup) + 2 Tbsp. milk (200 mL)
1-2 Tbsp. brown sugar, as needed

Preheat the oven to 475°F (245°C/225°C fan, Gas Mark 9). Line a baking tray with baking paper.

Stone and chop the cherries. Set aside.

Sift the flour, baking powder, and salt in a wide bowl. Lightly stir in the sugar.

Cut the butter into cubes and rub them into the flour mixture with your fingertips until the mixture resembles crumbles. Stir in the chopped cherries.

You will need about 1½ egg for the dough and ½ egg for the egg wash.

Break one egg in a cup. Whisk lightly. Pour ½ of the egg into another bowl. Set the cup with the remaining egg aside.

Add the second egg to the half egg in the bowl. Add the milk and whisk together.

Pour the egg-milk mixture into the flour mixture. Stir to mix with a spoon. The dough will be rather soft.

Turn the dough onto a floured surface and shape with your hands into a round shape, about 8.7" (22 cm) diameter and / 1" (2,5 cm) thick.

Cut into 8 triangles, flouring the knife, if necessary.

Transfer the scones to the prepared baking tray and brush them with the remaining egg in the bowl. Sprinkle with brown sugar.

Bake for about 12 minutes or until golden brown. Transfer to a wire rack and let cool.

The scones can be served warm or cooled as suggested above.

Makes 8 servings.