Warm cherry scones fresh out of the oven are perfect to celebrate the special, and all too short, cherry season that is coming to a close.
By Blandine Wilcox
Cherries are a fruit which I adore a lot, a symbol of seasonal eating. Their season is short and roughly extends from May till early July, depending on where you live. The pleasure of biting into a plump and juicy cherry is one of life’s little pleasures which comes back as a delight every year. Cherries vary in colour, shape and taste, from tart to very sweet, and they go along savoury dishes as well as sweet ones. Cherries offer many health benefits: they are rich in minerals including potassium, calcium, iron and copper. They are also packed with antioxidants and fibers – a real powerfood! 
Scones are such quick and simple baking project. They were at their best fresh out of the oven, smeared with a dollop of berry jam. I imagine that adding dark chocolate chunks would make a lovely addition too, but even without, this was a treat made in heaven!
If you love cherries, you might want to check our my recipes such as Coconut Cherry Clafoutis, Chocolate & Cherry Muffins, Cherry & Rocket Salad with Ricotta or Wild Cherry & Fromage Blanc Verrines. Enjoy!
PrintFresh Cherry Scones
- Yield: 8 scones 1x
Description
Warm cherry scones fresh out of the oven are a perfect at celebrate the special, and all too short, cherry season that is coming to a close.
Ingredients
- 125g (4.4 ounces) light spelt flour
- 125g (4.4 ounces) wholewheat flour
- 2tsp baking powder
- 50g (1.7 ounces) unrefined sugar
- A pinch of salt
- 2 handfuls black cherries, pitted
- 125g (4.4 ounces) ricotta
- 125ml (4.2 fluid ounces) cream
Instructions
- Preheat the oven to 220°C.
- In a large bowl, mix the flours with the baking powder, sugar and salt. Add the cherries, ricotta and cream, and mix until you obtain a dough.
- Transfer the dough to a baking sheet covered with baking paper and flatten it into a 3cm-high circle. Cut 8 wedges into the circle. Place in the oven and bake for 15-20min until golden and cooked through.
- Take out of the oven and serve while still warm.
Notes
I used rice cream in my recipe, but you could very well use dairy heavy cream instead
- Category: Baking, Pastries
