Virginia was once home to a booming cherry industry in the last part of the 17th century and we are glad that orchards of today are carrying on the tradition. Colonists raised the trees from seed in Virginia and the surrounding areas, and there’s even a famous story of George Washington cutting one down. (It turns out, that may have been a lie.)
Cherry season is in full swing, and I’ve been debating what to make with the sweet, ripe fruit. Only my little one can hardly leave be any that I might reserve for a recipe and my efforts thus far have been thwarted, but never fear, the market is only a jot away.
Cherries have wonderful nutrient profiles as well, and cherries have been known to be effective in helping protect the body against diabetes, improve sleep, and decrease belly fat.
Of course, I want to tell you to eat the cherries by themselves to enjoy the health benefits, but save a handful for this recipe, to which we will add butter, cream, and sugar. The things that make me the happiest. I always say that life is balance work.
I used cherries for this recipe, but I think that chopped blackberries, blueberries, or raspberries would also be incredible. Any way you do it, wash your fruit, and let dry.
Preheat the oven to 400 degrees Fahrenheit. Place all of your dry ingredients into a bowl and use a whisk to stir and bring them all together. Cut your cold butter into pieces and, with your fingers, work it into the flour, until it resembles coarse crumbs. Remove the seeds from the cherries and chop roughly.
Mix the cold cream and eggs together, then blend into the dough and stir just to combine. Turn the dough onto a floured surface, make a little well, and add the cherries. Knead gently 6-7 turns, adding flour as necessary, then shape into a disc and cut into six wedges. Place the wedges on a silpat and sprinkle with a little granulated sugar.
Be aware that the oils in your hands tend to make this and other quick breads tough and dense upon baking, so handle them gently and mix, knead, and shape only as needed.
Bake for roughly 12 minutes. Enjoy with your morning tea or coffee.
This is by no means health food, but then again, we can’t be be expected to be good all the time, can we? There’s a time and a place, after all, and the time for these babies is now.
Cherry Cream Scones
makes 6
**adapted from Beth Henspeger’s The Bread Bible. Someone can tell her to stop being so perfect, but I won’t.
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
8 tbsp cold unsalted butter, cut into pieces
2 large eggs
1/2 cup cold cream
1/2 cup pitted cherries
Preheat the oven to 400 degrees Fahrenheit. Place all of your dry ingredients into a bowl and use a whisk to stir and bring them all together. Cut your cold butter into pieces and, with your fingers, work it into the flour, until it resembles coarse crumbs. Remove the seeds from the cherries and chop roughly.
Mix the cold cream and eggs together, then blend into the dough and stir just to combine. Turn the dough onto a floured surface, make a little well, and add the cherries. Knead gently 6-7 turns, adding flour as necessary, then shape into a disc and cut into six wedges. Place the wedges on a silpat and sprinkle with a little granulated sugar.
Bake around 12 minutes, until lightly browned on top.
Virginia's Vittles 