Life has been a little crazy lately. Just busy, really. I suddenly have lots of work taking portraits - something I said I’d never do! I’ve really been enjoying it though, it’s a whole new experience for me. It’s fun to try and get people to smile and laugh, and to capture their love for each other.
It’s fun, but also sort of stressful, since it’s so new to me. It was nice to spend some time in the kitchen today, decompressing. It’s so calming, I can get lost in the measuring, stirring, kneading. I love the process. That’s my very favorite thing about baking, I think, and why I enjoy it so much.
These scones were originally supposed to be biscuits, I saw a pictures of them on Shannalee’s photostream, a recipe from Fresh365. I knew I wanted to try them right away. I had cherries in the fridge and rosemary in the garden, but no cheese, so they evolved into scones.
I’d never tried cherries and rosemary together before, which is a shame because it is a delightful combination. They work perfectly together. These would be awesome for breakfast, lunch or dinner. I spread some of my homemade sour cherry jam on them and ate them at 4 in the afternoon.
Cherry Rosemary Scones
1 cup all-purpose flour
1 cup whole-wheat pastry flour (I use King Arthur)
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 stick unsalted butter, softened
3/4 cup heavy cream
1 cup chopped cherries
1 1/2 teaspoons chopped fresh rosemary (you can add more or less, depending on your preference)
Preheat oven to 375F. In a large bowl, combine flours, baking powder, baking soda, salt and sugar. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in cherries and rosemary. Make a well in center; add heavy cream, using your hands, pull dry ingredients towards center until all is combined.
Transfer dough to a lightly floured work surface; knead a couple of times. Pat into an 8-inch disk. Using a knife or bench scraper, cut into 8 pieces. Cover with plastic wrap, freeze for 1 hour or overnight.
Preheat oven to 375F. Place on a parchment lined baking sheet and bake for 30-35 minutes. Best served slightly warm.