Cherry Scones from The Careless Cook

 

Cherry Scones from The Careless Cook

 

By now everyone has a good scone recipe, but do you have The Careless Cook’s version? Let’s look at the very basic recipe.  Then we’ll talk luscious, fan pleasing, never to be forgotten, cherry scones.

 

I should warn you right away, if you’re a CPA, or a nuclear physicist, or a big fan of Julia Child, you’re going to be very disappointed by how The Careless Cook scampers through a recipe using the That Looks About Right (TLAR – pronounced T-Lar) method.  But, for the cook who is more interested in results than the process, this recipe may calm your nerves and settle those butterflies flapping their wings in your stomach.  After all, cooking at its best should be entertainment, for you and your ungrateful friends.

 

The Careless Cook’s Plain Scone Recipe

 

Heat the oven to 450ºF

 

Incredients

 

2 cups flour, plus a little more for rolling the dough (bread flour or all purpose flour) 

2 tablespoons baking powder (I sprinkle about what looks right in the palm of my hand)

2-3 tablespoons sugar (same)

3 tablespoons cold butter

½ teaspoon salt (Yes, that too)

1 cup heavy cream, also called whipping cream

 

Grab a bowl or your food processer (I do everything in my food processor) and mix the dry ingredients.  Now chop the butter into bits and blend it into the dry mixture. 

 

Add the cream and mix well to form a dough.

 

Scatter some flour on your counter. Form the dough into a ½ inch thick circle and cut it in sections as you would a pie.  Bake for 12-15 minutes.

 

 

 

But, what if you’re tired of the tried and true and feel like a blind date adventure? I’m talking Cherry Scones! 

 

Use the regular recipe, kinda….there are some changes!

 

Changes are in bold print

 

Cherry Scones

 

Heat the oven to 450ºF

 

Use a can of cherry pie filling and separate the cherries from the wet filling. See photo.

2 cups flour

2 tablespoons baking powder

1/3 cup sugar, or more if you like

3 tablespoons cold butter

½ teaspoon salt

½ cup heavy cream

½ cup pie filling, minus the cherries

 

In a bowl or food processor, mix the dry ingredients.

 

Chop the butter into bits and blend well.

 

Add both the cream and the pie filling, but not the cherries.

 

Blend into a dough.  

 

Flour your counter. Roll out the dough to a ½ inch rectangle and cut as desired.  Mine are roughly two inches by two inches. With your fingers, press a cherry into each piece.

 

Bake for 10 – 11 minutes.  Remember each oven is different.  Mine took 11 minutes.

 

I sent all my cherry scones to a group of ladies and got rave reviews and very interesting comments that should have made me blush, were I bashful and shy.

 Try some other combinations:  Cinnamon, Lavender, Sweet Bacon, Lemon