Hello all– My dear buddy Debbie has a daughter getting married soon. So last Friday we spent the morning making jars of blackberry jam to give all the friends who come celebrate together at the wedding. The kitchen was awash in crushed berries and and sterilizing jars… After a bit, we got into the rhythm of bubbling up that jam and filling those jars and we had a table full by the end of the morning.
So when I showed up at her door that morning for the jam-fest, I thought it was important to have a plate of scones to pair with a sampling of that luscious jam! A little taste test…
CHERRY PECAN SCONES
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks butter (3/4 cup)
1/2 cup whole milk
2/3 cup fresh cherries, pitted & quartered
1/2 cup pecan, chopped fine
Then with a pastry blender cut in the butter (if the butter is cold from the fridge, microwave it just a few seconds to soften a bit).
Stir in the eggs and milk. And finally fold in the cherries and pecans.
Cut the dough in half. Then drop half the dough on to a well floured counter. Shape it into a circle and cut into 6 pie shaped scones. Repeat with the second half of the dough.
Put them at least 1 inch apart (they do spread!) on a baking sheet sprayed with cooking spray. Bake them up at 375 degrees for 15 to 18 minutes. Until they are golden and firm to the touch.
Serve them hot with butter or whipped cream–and pots of your best jam. Perfect.
* I know– it’s weird to put eggs in scones! But I got this recipe (with slight variations) from the Empress Hotel in British Columbia– famous for their scones. Trust me.