Wednesday, 10 February 2010
Cherries are one of my favourite things. I know you are thinking . . . what isn't her favourite thing??? Well, the answer is quite simple . . .
I'm allergic to shell fish, so none of that please, and I won't eat anything with antennae or tenticles. Does that make me squeamish? Perhaps . . . but I know I am not alone!
One of my favourite things in a fruit cake has to be the glace cherries . . . next to the candied pineapple and citron of course! I like to use the naturally coloured cherries in my baking, eschewing anything artifically dyed a bright red or green. That means that my cherries always have a somewhat darker colour, but boy oh boy, do they taste good.
I just love cherry scones, but the ones in the shops always have those bright red cherried in them . . . and store bought baked goods always end up tasting a bit disappointing to me. They never quite come up to their promise. Am I alone in thinking that???
I thought so . . . Home baked anything is always infinitely better in my books.
Yesterday I baked Todd a teatime treat of some lovely Cherry and Almond Scones. Not quite as pretty as the ones in the shops, but boy, are they tasty.
They have a delicious short and buttery crumb, with a subtle hint of almond, and are just stogged full of lovely cherries.
Try them today . . . simply buttered, or if you are really feeling hedonistic, add some clotted cream and jam. Delicious!
In for a penny, in for a pound I always say!! The recipe makes a lot, but they do freeze very well.
*Cherry and Almond Scones*
makes about 20 2-inch scones
Delicious scones with a tender crumb and chock full of glace cherries and a subtle hint of almond. Serve cold with butter or clotted cream and jam!
450g self raising flour, sifted (3 1/4 cups)
1/2 tsp baking soda
125g softened butter (1/2 cup)
85g caster sugar (scant half cup)
170g glace cherries, roughly chopped (generous cup)
1 large free range egg, beaten
a few drops of almond essence
6 to 7 fluid ounces of milk
Pre-heat the oven to 180*C/350*F. Butter a large baking tray (s). Set aside.
Sift the flour into a large bowl along with the soda. Rub in the butter until it resembles sand. Stir in the sugar and cherries. Add the beaten egg, almond essence and enough of the milk to make a soft dough, but not sticky dough. Knead lightly until smooth. Pat out on a floured board to a thickeness of about 1/2 inch. Cut into rounds with a sharp 2 inch cutter. Place on the prepared baking sheet (s). Bake for 20 to 25 minutes, until well risen, firm and golden brown. Remove to a wire rack to cool before serving. Delicious split and buttered or served with clotted cream and jam for a special indulgence.