Sour cherry and almond scones

These first non-bright, gray days of fall call on my nesting instinct.

I make a big pot of tea (I stock up on Betjeman & Barton), light lots of candles, and curl up with a good book (I just finished The Chateau) whenever and wherever I can.

And if something smells like it’s baking at the same time, even better!

In my book, scones make the perfect accompaniment to tea. Oh, and I am so glad I froze a lot of sour cherries over the summer.

(recipe adapted from Craft of Baking)

Sour cherry and almond scones

You’ll need:

• 1  AP flour + 1/2 cup whole wheat flour ( + a little extra for rolling out dough)
• 1/4 cup almond flour
• 1 T + 1/2 t baking powder
• 1/4 cup raw sugar + more for sprinkling
• 1/2 t salt
• 6 T chilled butter, cut into small pieces
• 1/2 cup sour cherries (pitted)
• 1 cup + 2 T heavy cream

1. In the bowl of a stand or electric mixer, combine flour(s), baking powder, sugar, and salt, using the paddle attachment.

2. And in the butter. Chill the bowl in the freezer for 5 minutes, then beat on low sped until the butter is broken up into pebble-sized pieces, about 3 minutes.

3. Add the cherries, mix just briefly to combine. Add in 1 cup of cream and mix just until the dough comes together. Turn off mixer and use your hands to bring the dough together completely.

4. Turn the dough out onto a lightly floured surface and roll out to 3/4 inch thickness. Use a ring mold to cut into rounds, about 4 inches in diameter.

5. Place the scones on a baking sheet, cover with plastic wrap and chill for one hour.

6. Preheat oven to 375F. Brush the scones with remaining cream and sprinkle with sugar.

Bake the scones, rotating the baking sheet once, until golden, about 20 minutes.