This began as a great year for cherries until the constant rain ruined most of them, but we were able to squirrel a few quarts away, anyway. This winter, we'll eat cherry scones with chapped cheeks and noses and remember the glory of mid-spring on Mount Hunger.
Sour Cherry Scones
Note: These are "sour" cherry scones because we picked ours under-ripe before the birds could steal them. If you're using larger, sweet cherries, simply chop them up a bit and use less sugar, perhaps 1/2 cup.
2 cups all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
3/4 cup cold butter
1 cup buttermilk (I use sham buttermilk. Add enough milk to one tbsp. of white vinegar to form one cup; let sit for a few minutes until curdled)
2 cups cherries, pitted and chopped up a bit if large
In a bowl, combine flours, brown sugar, baking powder, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and cherries until a soft dough forms. On a floured surface, knead gently 10-12 times until no longer sticky. Divide dough in half; gently pat or roll each half into an 8-in circle 1/2" thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet and bake at 400 degrees for 15-18 minutes, or until lightly golden.
* Just like with biscuits, a "light" hand will make for lighter scones, so don't overknead it and avoid handling the dough any more than necessary.