A maraschino cherry is the slut of all cherries. This particular cherry bleeds into the whipped cream of any sundae and cannot be stopped. Stop killing my vibe, you trashy maraschino cherry.
Sweet cherries are easily the ~classier~ cherry of the two. Throw a little Amaretto and sugar on 'em, and they give out a flavor worth ruining any sundae. Why cherry scones? It's July 4th and I'm not a hot dog girl, so scones it is. I've added a bit of red food coloring to the glaze on these scones for patriotic hues. So God bless America, but more importantly, God bless these cherry scones.
XO//CATH
-THE RECIPE-
for the scones...
1 1/2 cups all-purpose flour (use 1/4 cup for surface)
1 cup sweet cherries, roughly chopped
1 stick unsalted butter
1/4 cup sour cream
1/4 cup milk
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 egg
1 tablespoon cream (for brushing)
for the glaze...
1 cup powdered sugar
rendered juice from sweet cherries (about 3 tbsp.)
dash of cream
dash of Amaretto
Roughly chop 1 cup of sweet cherries. Sprinkle 1 tablespoon sugar on them, 1 tablespoon of Amaretto, and mix. Let sit in fridge for 30 mins.
Combine the dry ingredients (flour, sugar, salt, baking powder) in a bowl. Add in 1 stick of sliced (1 tablespoon per slice) of cold butter. Use hands to break up the butter and start to form a dough. Drain the cherries and set juice aside (this is the juice for the glaze). Fold cherries into dough.
In a separate bowl, whisk together wet ingredients (sour cream, milk, egg, vanilla extract). Gradually fold in cold ingredients to dry mixture with hands. Cover dough and let sit in fridge for 30 mins.
Use the remaining 1/4 cup flour to protect your dough's surface. Roll out dough about 1/2-inch thick. Use a round cookie cutter or glass to cut scones. Line them on a buttered & floured baking sheet about 1-inch apart from one another.
Bake at 350ºF for 13-15mins. Let cool for 10 mins before glazing.