Our September recipe celebrates the abundance of what’s in your garden and at the market this month. When you tire of popping cherries in your mouth, but still want to savor the rich, sun-ripened fruits, head to the kitchen and brave the heat of the stove with this scone recipe. Slicing and de-pitting the cherries isn’t as daunting as it seems. With a small, sharp pairing knife, cut each cherry in half coming as close to the pit as possible. Cut the remaining cherry away from the stone in quarters. Most can be pitted in 3 slices. Be sure to wear an apron as the juice stains. With practice, this can be accomplished in 5 minutes. Serve warm or at room temperature, with pads of butter and lemon-rose iced tea.
2 cups of all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
6 Tbs cold unsalted butter, cut up
1 cup of sliced and pitted fresh cherries
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp freshly grated lemon peel
¼ cup granulated sugar
Heat oven to 375 degree. Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add butter to the flour mixture and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add the cherries, and toss to mix.
In another large bowl, beat or whisk the sour cream, egg, vanilla extract, lemon peel, and sugar until well blended. Add the flour mixture and stir with a spoon until a sticky dough forms.
Drop heaping tablespoons of dough 2 inches apart on an ungreased cookie sheet. Bake for 20-25 minutes, until golden brown. Cool, loosely covered with a dish towel on a wire rack. Let cool for 10 minutes to allow the flavors to develop.