I'm pretty sure it's a well-established fact that I have an ongoing love affair with scones.
(Give me all the scones.
All of them.)
I was tinkering around with a basic scone recipe last week and decided that some oat scones were in order. For whatever reason, I got it in my head that a combination of oats, spelt, and honey would be good.
Now, let me tell you - I often get ideas about food. But more often than not, my ideas turn into minor disasters. Like the tomato pie I attempted last week. I was all sorts of excited about that dang pie and it turned out...salty. Way too salty. Maybe I'll attempt it again when my culinary feelings aren't quite so hurt.
But back to these scones. I've made enough scones in my life (imagine!) that I figured I could make some magic happen using the basics. And I don't know why but the Universe aligned it so that everything came together and the heavens opened and all manner of creature was singing my praise as I whipped these suckers up.
Okay, no. That's an exaggeration. But I was super-happy with them nonetheless and when my sister agreed they were good, I knew I had a winner.
But lest you think that's where the culinary greatness stopped, oh ho ho, you would be wrong. Because then I went to my Mom and Dad's where they had an abundance of fresh, tart cherries from their tree. And even between daily pickings and the birds, they couldn't keep up with the bounty of goodness so they shared. Fortunately for me.
And as I drove home, I got to thinking about what we were going to do with all those cherries so that they wouldn't go bad. And that's how I decided that they would be divine - divine, I say - sandwiched between the oat and honey scones.
And divine they were. The cherries keep just an edge of tartness that is balanced out by the scones, and the texture is just beautiful. Just beautiful.
Try to find some local cherries if you can, but if not, I'm sure that regular cherries would be good too. You just might want to cut back on the amount of sugar/sweetness if using regular cherries.
Oat Flour & Honey Scones with Cherries
For the cherries:
1. Place the fresh cherries into a large saucepan. Add the vanilla and sprinkle sugar over the top. Stir to combine.
2. Bring to a low boil over high heat and then reduce to medium-low heat and allow the cherries to cook down. Stir often and keep an eye on them. You want them to reduce down until they are fairly thick in consistency but still have some juice. This should take about 20 - 30 minutes.
3. Remove from heat and allow to cool at room temperature.
4. Place the oat flour, spelt flour, baking powder, and sugar into a food processor. Process until thoroughly combined.
5. Add the butter and pulse until butter pieces are about the size of a pea.
6. In a separate bowl, whisk together the eggs, milk, and honey until combined. Add to the flour mixture. Pulse until just combined - DO NOT OVERMIX.
7. Using a floured surface, divide dough into two halves. Use your hands and press one half of the dough into a disc about a 1/2 inch thick. Place dough onto a baking sheet prepared with parchment paper.
8. Spread the cherry mixture on top of the dough. Cover the entire surface with about a 1/2 inch of the cherry mixture.
9. Press the other half of the dough mixture into a disc of the same size. Place it on top of the cherries.
10. Place the dough into the freezer for 20 - 30 minutes while preheating your oven to 400 degrees.
11. Remove the dough from the freezer and cut it into eighths. Try not to handle the dough too much and work quickly so as to keep it cold. Separate the pieces from one another on the baking sheet, leaving at least a 1/2 inch between each scone.
12. Brush the tops of each scone with milk and sprinkle sugar over the top.
13. Bake for 20 - 25 minutes or until the scones are golden brown.
14. Remove from the oven and allow to cool on the baking sheet for 5 minutes.
15. Place the scones on a wire rack to continue cooling and enjoy warm.
Happy Monday, and enjoy!
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann