Sweet summer cherries pair up with crunchy walnuts for a tender breakfast treat. Bake them today!
One of my favorite things to bake up any time of year is scones. They come together quickly, bake up in a flash, and can be customized in countless ways. I've made them with every kind of fruit imaginable, chopped chocolate, herbs, and even bacon jam. I never get tired of them, and luckily, neither does my family!
For this summery batch I was inspired by the sweet cherries that are available right now. The burst of fruit flavor in each bite is paired up with crunchy walnuts, and combined with the tender texture of the scones, makes for a breakfast that is hard to beat.
These scones use grated butter. If you've never tried using grated frozen butter before, now's the time. While this method is more time-consuming than simply adding butter with a few pulses of the food processor, the result yields perfectly tender scones.
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 ounces unsalted butter, frozen
- 2 eggs, separated
- 3/4 cup milk
- 1/2 cup sweet cherries, diced
- 1/4 cup walnuts, finely diced
Preheat oven to 450°F and line a baking sheet with parchment paper.
Mix together flours, sugar, baking powder, and salt in a large bowl. Grate the butter and stir into the dry ingredients.
Add the egg yolks to the milk and beat until well mixed, then stir into the dry ingredients. Do not over mix.
Fold cherries and walnuts into the dough, then turn out onto a floured surface. Knead a few times (dough should be somewhat sticky), then transfer to baking sheet and pat into a rectangle about 1/2-inch thick.
Using a bench knife or large chef's knife, cut dough into squares, but do not separate scones. Brush with egg whites.
Bake for 8-10 minutes, until golden brown.
Best eaten immediately, but can be stored for a day or two in an airtight container. Re-warm at 350°F for five minutes.