I’ve been bemoaning the harvest of the first Cherries of the season in and around Bakersfield, Califonia, haven’t I? So, yesterday, when I was in Whole Foods and spotted the first batches of California Cherries – at $9.99 a pound, I pounced – I made believe I was at the Farmer’s Market in CA! Yikes – the price though! But, they have lost 70% of their crop according to some estimates, so well, prices rise when supply falls……..
I bought some Cherries out of extreme emotional yearning – and to see how they taste. They are good – tart and sweet although slightly underripe. We snacked on these for dessert last night and this morning I decided to make my first-ever batch of fresh Cherry Scones – using, for the first time, my Cherry-pitter! BTW, it works really well.
FRESH CHERRY AND MARCONA ALMOND SCONES – Preheat oven to 425F convection. Line a baking sheet with parchment paper
2 3/4 cups all purpose flour
1/4 cup marcona almonds ground
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt
2 eggs
6 tblsp unsalted butter, cold and cut into cubes
1/2 cup sour cream
1/4 cup milk
1 tsp almond extract
2-3 tsp Kirsch or to taste
generous 3/4 cup fresh chopped cherries, pitted
In the bowl of food processor, finely ground marcona almonds but do not allow to turn to paste, remove from bowl. Add flour, sugar, baking powder and salt and pulse to mix. Add back almonds and mix. Add butter and pulse until mixture resembles ground meal. Remove mixture to a low and wide bowl. Make a well.
In a medium bowl, whisk together the eggs, sour cream, milk, kirsch and almond extract. Add about 3/4 of the wet mixture and begin bringing together with a dough scraper. Add more wet mixture until the dough begins to comes together. Add the chopped cherries and any liquid. At this point, use your hands and knead lightly to bring together.
Move the dough to the lined baking sheet and press into an 8″ disk. Cut into 8-9 scones with a dough scraper or sharp knife. Brush with egg wash and sprinkle with muscavado sugar.
Bake for 20 minutes or until well browned and crusty.
Enjoy!
Yesterday, I saw Alex Guarnaschelli comment on the fun and ardor of the genre that is upside down cakes. She was making one with jam. I say, in California, right now, you can make one of Apricots, Strawberries and Rhubarb and of course, Fresh Cherries. In California, they are “jammin” with the fresh fruits, right now! More on this later……..