Our freezer is still full of berries, cherries and peaches that we picked over the Summer at our local u-pick farm in Spokane. Yes, they were lovingly packed up when we moved back over the pass, I couldn't just leave them! We've managed to put a large dent in the blueberries, and I'm crossing my fingers that we'll have enough left until they're in season again. But we probably still have about five pounds of cherries left from what started at around fifteen!
But to get back to these scones, can I just say yum. The dough is the perfect backdrop to a bounty of whatever sweet berries and fruit you have on hand. While I know summer is still months away, I'm so glad I still have a little tiny piece of this past summer to enjoy until we can go picking again. I stuffed these scones with sweet little cherries, that were picked and frozen at their peak ripeness, and even though there's nothing like a warm cherry right off a tree, these still taste sweet to me.
One thing I like about this recipe is that although the filling calls for blueberries, it's pretty open to change. I've made it with blackberries and here I used sweet Bing cherries. I can only imagine it with strawberries and possibly even peaches or apples that have been mixed with a little brown sugar and cinnamon. Mix and match whatever is in season or, like me, what's in your freezer and enjoy alongside you favorite cup of tea or coffee.
*As mentioned, use whatever berry suits your fancy. Because I used Bing cherries, I didn't add any sugar to the filling. Use more or less depending on your preference.
Adapted from Breakfast In Bead, The Beech Tree Manor
1 1/2 cups all-purpose flour
2 teaspoons cream of tartar
2 tablespoons sugar
1 teaspoon baking soda
3 tablespoons chilled butter
1/2 cup milk
raw sugar for dusting, optional
1 pint blueberries *see notes
1 tablespoon cornstarch
1 tablespoon sugar
sliced berries in season
whipped cream, optional
Preheat oven to 400˚
In a medium bowl combine flour, cream of tartar, sugar and baking soda. Cut in the butter until mixture is the consistency of coarse crumbs. Add milk; toss lightly until well blended, you don't want to overwork the dough.
Pat into a circle 1/2 inch thick and cut into fourths. Place scones on a lightly greased baking sheet, I used my cast iron pan. At this point you can top with raw sugar or you can sprinkle on top once out of the oven. Bake for 15 minutes, until golden brown. Mine were in for about 20 minutes before they started to brown, just keep checking after the 15 minute mark.
While the scones are baking, prepare the filling. In a medium saucepan combine your berries, cornstarch, and sugar. Cook over medium heat until the berries form a sauce. Turn off heat.
Spit the scones and fill with fruit. Top with whipped cream, if desired.