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Cherry Scones, a Sunday Treat!

October 16, 2011

Yesterday, I ran my first marathon. Today, I am moving as little as possible and enjoying the nice fall weather. I am also baking, because that’s what I like to do when I plan to do nothing.

The North Face Endurance Challenge Marathon in Pine Mountain Ga was AMAZING. Crazy, hard, long, extreme. But so much fun. Today I can barely walk. It actually hurt to sleep last night..because no matter which way I was laying in bed I was laying the wrong way on a sore part of my body.

In a slightly unrelated connection, ever since I went to Ireland, I have been craving scones. Did I mention that I often just had a huge scone for lunch? Yes, amazing and yummy. They have the best scones. And curiously, I never saw any of the triangular shaped makes me wonder if that is an Americanized way of doing things.  Today, Mom and I went to Walmart to pick up a few things for my roadtrip out west (details to come) and found ourselves in the food section. It is always interesting to discover the layouts and products in grocery stores you don’t normally shop in. Walmart, which I never think of as a grocery, is one we never shop in. We ended up buying a handful of interesting freezer items (mostly weird desserts we plan to test out on EDawg..because 14year olds will eat anything). And, we also bought some frozen sweet cherries. Any guesses on what flavor the scones are?

So I found a few recipes and combined them (my favorite thing to do), threw some Chris Issac into the CD player and came up with these!

Sweet Cherry Scones:

3 cups flour

1/3 cup granulated sugar

1/2tsp baking powder

1/2tsp baking soda

a pinch of cinnamon

1/2 tsp salt

3/4 cup cold butter

1 cup frozen cherries, thawed and drained

1/2 cup buttermilk

1/2 cup sour cream


Preheat the oven to 375F. Mix dry ingredients (flour through salt) in a bowl. Cut butter into small chunks and work into the flour mixture with your hands until it is course and the butter is pretty evenly incorporated. Mix in cherries. Mix in milk and sourcream. Your batter should be like wet biscuit dough. Drop 1/4cup portions of the dough about 1 inch apart (they will touch when they bake, this is OK, it helps them rise). Bake for 25minutes. Makes 12-14 scones. that I have had one, I need another. Excellent light and fluffy scones! They are the perfect afternoon snack. They were also super easy..the hardest part being incorporating the butter. At first, it seems like it is going to be impossible, but after 1-2 minutes of working with it, you start to see it happening. I also was planning on shaping them, but the batter was not quite doughy enough. That’s why they are drop-scones, if you will. Much like the drop biscuit! Genius.

^Me at the start of the Marathon!


One Comment leave one →
  1. Crystal permalink
    June 15, 2013 8:03 pm

    These were delicious! Thanks for sharing this recipe.

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