The cherries are ready and I can’t stop buying them. I actually can’t, because E shops with me and will not allow me to pass a table of cherries without taking a bag.
I have some pretty grand plans for the mountain of cherries I brought home, a pie, a clafoutis, a compote, and maybe a cake. But these will have to wait for the weekend and the addition of a cherry pitter to my collection of kitchen gadgets.
In the meantime I couldn’t let all the cherries just sit there, so I made some scrumptious scones. I used whole grain flour, so the scones are on the dry side and won’t keep long. They taste best fresh from the oven and with a generous serving of compote. Usually, when I make scones they don’t last long, but if I know they aren’t going to get eaten that day I’ll freeze the scone and then bake it another day, fresh is best!
2 cups flour (whole grain or white)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup butter
3/4 cup buttermilk
3/4 cup pitted, chopped cherries
- Preheat oven to 325F
- Mix together flour, baking powder, salt, sugar
- Cut butter into dry mixture until mixture resembles dry crumbs
- Using a fork, stir butter milk and cherries into mixture until just combined
- Turn mixture onto a lightly floured surface and gather into a ball, flatten and fold 6-8 times
- Roll or press mixture into a disk 1 inch thick and cut into 8 wedges
- Place wedges on parchment lined baking sheet and bake for 30 minutes
Balsamic Cherry Compote
1/2 cup cherries pitted and chopped
1/4 balsamic vinegar
- Blend or puree cherries and vinegar until smooth
- Bring mixture to a boil in a large sauce pan, then reduce to a simmer
- Simmer until mixture is reduced by 1/3 and coats the back of a spoon