Cherry Sakura Scones

hapatite-1070701

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]

Cherry Scones

By nicole Published: May 25, 2015

  • Yield: 24 muffins, 8 scones

From Fried Ice and Donut Holes, adapted from Smitten Kitchen

Ingredients

Instructions

  1. 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.
  2. 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).
  3. Stir the cherries into the flour mixture.
  4. 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.
  5. Add the wet mixture into the flour mixture and stir until just combined.
  6. 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.
  7. Bake at 400° F for 15-20 minutes, until the tops of the scones are golden brown.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

  1. I’m so glad you liked them! The addition of the cherry blossoms on top sounds amazing. I absolutely adore the star wars liners you used, too! I hope you are having a great trip 🙂

  2. Pingback: Hapa-tite — Two-Pea Pesto Chicken Salad