Cherry + Vanilla Scones = Breakfast Love!!!
I really love scones. It probably all stems back to my Starbucks days and eating way way too many Pumpkin Scones, but what else is a girl to do when you start work at 4:45 - I mean seriously, a scone was a necessity. Plus, suprisingly Starbucks has really good pastries, so resisiting was useless.
So since then, I have been on a mission to make the best possible scones ever! So far the winning scone is my raspberry almond - but this recipe is giving that one a run for my money. The recipes are close, yet this one has extra vanilla and fresh, sweet cherries instead of raspberries and almonds.
Now if you are like me cherry season is very exciting, probably because it’s so short-lived. Plus, unlike so many other fruits that are around all year (even though they are coming from way too far away), cherries don’t tend to be available, at least where I live. So I figure if you only get them for a short time - eat as many as you can right!
So if you love cherries as much as I do you absolutely must make these scones. The addition of vanilla makes these scones perfect and a wonderful breakfast or mid-day snack.
prep time 20 minutes
cook time 22 minutes
total time 42 minutes
2 cups flour
1 tbsp baking powder
3 tbsp white sugar
1/2 tsp salt
6 tbsp cold butter
1 cup milk
1 tbsp vanilla
1 cup halved cherries
Preheat oven to 400. In a large bowl combine flour, baking powder, sugar and salt. To the flour add in butter that has been grated using a cheese grater. Toss to combine being sure that all of the butter is coated in flour and the mixture is crumbly.
Add in milk and vanilla and stir until just combined. Turn your dough onto a floured surface and gently knead to form a ball - adding additional flour if needed. To the ball add in the halved cherries and then knead one last time then flatten into 1 1/2 inch round. Cut out the scones into your desired shape then place on a baking sheet and bake 18-22 minutes or until scones are lightly browned.
Remove from the oven and place on a cooling rack and allow to cool completely before icing.
1 tbsp sugar
1 cup icing sugar
1 tbsp white vanilla
2 - 4 tsp milk
In a small bowl combine finely chopped cherries and white sugar. Mash together then allow to sit for 5 minute to let the juices release from the cherries.
In a second bowl combine icing sugar, vanilla and milk - whisking until no lumps remain. Use a mesh strainer to press cherry juice into the icing. Stir then drizzle over cooled scones.