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by Maria Lichty

Maria is a recipe developer, writer, food photographer, and one-half of the popular food blog Two Peas and Their Pod. Maria and her husband, Josh, share simple family-friendly recipes, write about travel adventures, and their little pea, Caleb, on Two Peas. Maria is a cookie connoisseur, with close to 200 cookie recipes on their blog. Maria is also the author of the successful e-cookbook, "Cookie Cravings."

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  • Photo: Maria Lichty
  • I'm seeing red, in a good way that is. Our local farmers market has turned red with booths and booths loaded with fresh picked cherries. They're ripe, sweet, and so juicy. I could eat buckets of them! It's hard to stop at just a few, and that's why I don't. There's such a short window every year to enjoy fresh cherries, so when the time comes we take full advantage to use them any way we can; and scones are no exception!
     
    I love having scones for breakfast, and I will take one over a donut any day. Especially this particular scone recipe! There's nothing like the sweet taste of fresh ripe cherries hiding like little jewels in a flaky and soft scone. 

    ​I'm a sucker for a good scone, and these scones are indeed good. How can they not be? They're loaded with cream and butter, which helps them stay moist and flakey. They're easy to make, too. In fact, the less you stir the scone dough the better. Lightly mix the ingredients, gently fold in the pitted cherries, and before you know it you're placing cut scones onto a pan to become cherry scone perfection!
  • Photo: Maria Lichty
  • I added almond extract to this recipe, which enhances the cherry flavor. Smelling these scones as they bake will be a test of your patience. But it will be worth the wait since I topped these beauties with a lemon and powdered sugar glaze then sprinkled them with sliced almonds. The lemon in the glaze adds a fresh flavor and the almonds add a nice nutty crunch.
     
    These scones are bursting with flavor, literally! Of course they're an indulgence for breakfast, but they're also perfect for brunch, dessert, or a snack anytime for that matter. Be sure to give this recipe a try while you can still find fresh cherries at your grocery store or farmers market!
  • Photo: Maria Lichty

    Cherry Scones


    2 cups all-purpose flour

    1 tablespoon baking powder

    3 tablespoons granulated sugar

    1/2 teaspoon salt

    6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes

    1 cup heavy cream, plus 1 tablespoon, divided

    1/4 teaspoon almond extract

    1 1/2 cups cherries, pitted and cut in half
     
    Almond glaze:
    1 cup confectioners' sugar, sifted

    2-3 tablespoons fresh lemon juice
    1/4 cup sliced almonds
     
    Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
     
    In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in the cherries.
     
    Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles, about 8.
     
    Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
     
    While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Whisk until you reach desired consistency. Drizzle glaze over the cooled scones. Top with sliced almonds. Serve!
     
    Scones will keep in an airtight container for 2-3 days, but they really are best eaten the day they're made.

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