June 12, 2015
Black Cherry Scones
Going for a wander or a drive in the inland Basque Country, the chances that you will see a lot of cherry trees, wild or cultivated, are very high. Black cherries are indeed a local delicacy, and a village of the name of Itxassou has even made it its speciality, and is famous for its black cherry jam that locals enjoy with slices of ewe cheese.
Cherries are a fruit which I affectionate a lot, a symbol of seasonal eating. Their season is short and roughly extends from May till early July, depending on where you live. The pleasure of biting into a plump and juicy cherry is one of life’s little pleasures which comes back as a delight every year. Cherries vary in colour, shape and taste, from tart to very sweet, and they go along savoury dishes as well as sweet ones. Cherries offer many health benefits: they are rich in minerals including potassium, calcium, iron and copper. They are also packed with antioxidants and fibres - a real powerfood!
To say that I am slightly obsessed with cherries at the moment would be a bit of an understatement, but it is one of these foods which you need to make the most of during the short period of time when they are available. A fellow blogger posted a photo for cherry scones on Instagram the other day, and the photo couldn’t get out of my head...I had to bake cherry scones! This was easily done, scones being such a quick and simple baking project. They were at their best fresh out of the oven, smeared with a dollop of berry jam. I imagine that adding dark chocolate chunks would make a lovely addition too, but even without, this was a treat made in heaven!
If you love cherries, you might want to check recipes from the archives such as Coconut Cherry Clafoutis, Chocolate & Cherry Muffins, Cherry & Rocket Salad with Ricotta or Wild Cherry & Fromage Blanc Verrines. Enjoy!
Black Cherry Scones – makes 8
Note: I used rice cream in my recipe, but you could very well use dairy heavy cream instead
•125g light spelt flour
•125g wholewheat flour
•2tsp baking powder
•50g unrefined sugar
•A pinch of salt
•2 handful black cherries, pitted
1.Preheat the oven to 220°C.
2.In a large bowl, mix the flours with the baking powder, sugar and salt. Add the cherries, ricotta and cream, and mix until you obtain a dough.
3.Transfer the dough to a baking sheet covered with baking paper and flatten it into a 3cm-high circle. Cut 8 wedges into the circle. Place in the oven and bake for 15-20min until golden and cooked through.
4.Take out of the oven and serve while still warm.
Scones aux Cerises Noires – pour 8 scones
Note : j’ai utilisée de la crème de riz dans ma recette, mais vous pourriez très bien la remplacer par de la crème fraiche épaisse.
•125g de farine de petit épeautre
•125g de farine de blé complet
•2cs de poudre à lever
•50g de sucre complet
•1 pincée de sel
•2 poignées de cerises noires, dénoyautées
•125g de ricotta
•125ml de crème
1.Préchauffer le four sur 220°C.
2.Dans un saladier, mélanger les farines avec la poudre à lever, le sucre et le sel. Ajouter les cerises, la ricotta et la crème et mélanger jusqu'à l’obtention d’une pâte.
3.Transférer la pâte sur une plaque à four recouverte de papier cuisson et l’étaler en un cercle de 3cm d’épaisseur. Couper le cercle en 8 parts. Mettre au four pour 15-20min jusqu'à ce que les scones soient dorés et cuits.
4.Sortir du four et servir encore tiède.