Cherry Scones with Fresh Flower Glaze

 I’m not too shy to acknowledge that, for this week’s post, I got fancy. Well, fancy on the outside – since I’m generally interested in making foods that are delicious yet simple, I wanted to see how I could incorporate flowers to dress up one of my favorite recipes. And, since it’s summertime and cherries are everywhere, this seemed like a perfect opportunity to get seasonal with my baked goods.

 

I used my go-to recipe for the scones, subbing chopped cherries instead of blueberries, and I have to say – the fresh sweet cherries are superstars, adding a fresh, sweet flavor. Brushing on a layer of glaze, and decorating with flowers, elevates the scones to another level of fanciness; they seem perfect for cutting into rounds and serving with afternoon (iced) tea. Also, these scones look high-brow enough that it may be appropriate to wear an all-white outfit and a fancy hat while serving.

 

 

 

SIMPLE SCONES

by Pam Anderson, with adaptations

 

makes 8 scones

Scones

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1 cup pitted, roughly chopped fresh cherries
• 1/2 cup non fat greek yogurt
• 1 large egg

 

Glaze

• 1 cup confectioners’ sugar, sifted 
• 1/2 teaspoon coarse salt 
• 2 tablespoons unsalted butter, melted 
• 2 tablespoons milk
• Edible flowers, petals removed

 

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

 

In the bowl of a cuisnart, using the grating blade, grate the butter. Scrape out in to a separate bowl and set aside. Using the standard blade, add the the flour, sugar, baking powder, baking soda and salt and quickly whirr to combine. Add back in grated butter, and pulse a few times until the mixture looks like course sand.

 

In a small bowl, whisk greek yogurt and egg until smooth.

 

Pour the yogurt and egg mixture into flour mixture and run the machine until small clumps of dough start to form. Add in cherries and continue to mix until dough mostly comes together. Dump the dough onto a well-floured cutting board (you may  need a bit extra flour, as the cherries add some liquid to the dough).Use your hands to press the dough against the bowl into a ball., then shape in to a l 7- to 8-inch circle about 3/4-inch thick.

 

Use a sharp knife to cut into 8 triangles; place on a parchment-lined baking. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and transfer to a baking rack to finish cooling.

 

While the scones cool, make the glaze. Stir together sugar and salt in the bowl of a small stand mixer, then add in the butter and milk, and stir until mixture is smooth.

 

When the scones are completely cool (which happens pretty quickly), spread the glaze to top with a pastry brush, and dot with edible flowers. Let sit to allow the glaze to harden, then serve and enjoy!

Posted on June 25, 2017
This entry was posted in baking, breads, breakfast, brunch and tagged cherries, fruit, scones, summer.