For this month’s scheduled Secret Recipe Club reveal, I will be on vacation with my family in Las Vegas so I started planning my Fried Ice and Donut Holes pick super early. Melissa, a teacher like my sister, has an extensive list of recipes going back to 2009. I had been wanting to make some cherry scones for a while, so my mind was made up when I saw her Cherry Scones recipe.
Mine ended up being a bit of a scone/muffin hybrid since I baked them in smaller tins. The batter looked a bit wet to me (due to using frozen cherries instead of fresh, which were not in season yet) so I added some extra flour.
When warmed up, they tasted great, with a strong vanilla flavor from the yogurt used in the batter. When they were eaten at room temperature they were a bit gummy on top and dense on the bottom due to my weird hybrid muffin-baking. I topped them with some preserved cherry blossoms which gave a nice salty pop.
I made these at the beginning of the month, just in time for #StarWarsDay. I immediately thought of my Dad, who loves cherries and Star Wars, so I used some Star Wars muffin liners for half the batch.
Apparently it’s tradition for me to make cherry desserts around this time, since I made a cherry cheesecake as well!
[inlinkz_linkup id=512168 mode=1]
By May 25, 2015Published:
- Yield: 24 muffins, 8 scones
- 1½ tablespoons lemon zest from about 1 lemon
- 2½ cups all purpose flour
- ½ cup sugar plus 1½ tablespoons
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold, cut into chunks
- 1½ cups cherries pitted and cut in half (if using frozen, omit milk)
- 1 large egg
- 1 large egg yolk
- 6 ounces vanilla yogurt
- 2 ounces milk omit if using frozen cherries
- Pit the cherries and cut them in half. Put them in a small bowl and sprinkle them with 1½ tablespoons of sugar; set aside. You can also use dried fruit and omit the additional sugar.
- In a large bowl, combine the ½ cup sugar, flour, baking powder, salt, lemon zest, and butter. Using a pastry blender, mix until the mixture resembles coarse meal (alternatively, you can do this in a food processor).
- Stir the cherries into the flour mixture.
- In a small bowl, lightly beat the egg and egg yolk. Stir in the yogurt and milk. Note: You can replace the yogurt/milk with 1 cup heavy cream for more traditional recipe.
- Add the wet mixture into the flour mixture and stir until just combined.
- Scoop into baking tin OR Turn the dough out onto a well floured surface. With well floured hands, pat the dough into a 1-inch thick round disc that is about 8-inches in diameter. Using a sharp knife or a bench scraper, cut the disc into 8 wedges. Place the wedges onto a lightly greased cookie sheet. Sprinkle with sugar.
- Bake at 400° F for 15-20 minutes, until the tops of the scones are golden brown.
- Cuisine: Hapa