Hello friends– The last few weeks my sis-in-law has been helping Larry’s parents clean out cupboards and drawers all over the house. It’s been fun to drop in and help turn up ancient family photos and beautiful old dishes and Christmas ornaments from the 1940’s.
So last week I baked up these scones for some snacking while we worked. Bright fresh cherries and that sweet little crunch of the pecans. With a dab of whipped cream & cherry jam, all the better. Delish!
CHERRY PECAN SCONES
1 cup fresh cherries, pitted and cut in quarters
1 cup pecans, coarsely chopped
2 cups flour
1/4 cup sugar
3 tab. baking powder
1 tsp. salt
1/2 cup butter (1 stick)
1/2 cup half & half (or whole milk)
Pit & cut up the cherries. Chop the pecans. Set aside
In a mixing bowl stir together the flour, sugar, baking powder & salt. With a pastry blender (or two forks) cut in the butter. In a separate bowl beat together the eggs and half & half until it’s blended and then mix the liquid into the four mixture until it’s all combined.
Gently fold in the cherries and pecans. (Don’t over mix them of the cherries will turn the dough pink!)
On a floured counter, turn out the dough and flatten it to disc about an 1 1/2″ thick. Cut out the scones with a round cookie cutter and set them on a baking pan that has been sprayed with cooking spray.
Bake them up at 400 degrees for 14 to 16 minutes until they are golden brown around the edges. Best eaten hot from the oven with a mug of tea.