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  • Lucia Borzillo

Cherry and Blueberry Scones

Memorial Day weekend is here, and with it comes fresh summer fruit! This year, my fridge overflowed with plump cherries and juicy blueberries, just begging to be transformed into something delicious.


The answer? Scones, of course!


I found inspiration for these beauties on the blog "Creations by Kara," but with a few tweaks to make them my own. Instead of dried fruit, I opted for fresh berries. And while white chocolate chips sounded tempting, I decided to let the natural sweetness of the fruit shine through.


The result? Tender, flaky scones packed with juicy cherries and blueberries! They were the perfect accompaniment to a cup of coffee.


Here's what you'll need to make your own batch of these (with a link to the original recipe if you crave the white chocolate!): Link to Creations by Kara recipe


My Substitutions:

  • Fresh blueberries and cherries: Replace the dried fruits with the same amount of your favorite fresh berries.

  • Omit white chocolate chips: This keeps the focus on the natural sweetness of the fruit, but feel free to add them in if you prefer a sweeter treat.

Let me know in the comments below what your favorite ways to use seasonal fruits are!



Ingredients-

2 3/4 cup flour

1/2 cup sugar

3/4 tsp salt

1 Tbsp baking powder

1/2 cup very cold or frozen butter

2 eggs

1 tsp vanilla

1 tsp almond extract

1/2 cup milk

2/3 cup fresh blueberries

2/3 cup fresh cherries, and chopped

1 Tbsp milk and 2 Tbsp sugar for tops of scones


Method-

Whisk together flour, sugar, salt, and baking powder in a large mixing bowl. 

Grate in the butter. 

Stir till coated.

In a small bowl, whisk together the eggs, vanilla, almond extract, and milk. 

Add to dry ingredients and lightly stir till ingredients are barely mixed. 

Fold in the berries and chocolate chips.

Divide dough in half. 

Press each half into a 5" circle on a lightly floured surface. 

Cut into 6 wedges.  Or I like little scone squares. I got 10 small scones of the recipe.

Place each wedge on a silpat lined or lightly greased cookie sheet. 

Place in the freezer while the oven is preheating to 425 degrees.

Brush the tops of scones with milk and sprinkle with sugar. 

Bake for about 18 minutes at 425°.

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