“Live in the sunshine, swim the sea, drink the wild air…” ~ Ralph Waldo Emerson

And eat these wonderful Pink Cherry Scones...


I love good scones. Not the super sweet ones you get every where, but the slightly sweet or even savory kind that stands heads above muffins, croissants and coffee cake. But, I had never made them. I don't know why. I think I always thought they were really difficult or you needed a special pan. I don't know. Maybe the problem was I wasn't really thinking.

In any case, I didn't consider tackling them until I saw this recipe several months ago on Laurie's Quirky Cupcake blog. I finally made them and they are, in a word, fantastic! And, they weren't hard to make. Granted they aren't as easy as cupcakes - you know, mix and pour into muffin tins - but the extra minute or two is absolutely worth it for the final product.

They didn't last long; maybe three days. We had them on a Sunday morning, then Tom and I each had one every morning for breakfast until they were gone. We used plain old butter, but wouldn't they be extra decadent with a little cherry preserves?? Hmmmmm.

Anyway, thank you, Laurie! You're scones made me take the plunge and I am hooked and now collecting new scone recipes. Next, I am going to try one with cheese, bacon and green onions...

Pink Cherry Scones

2-1/4 Cups all purpose flour
3 tablespoons sugar, extra for work space and to sprinkle on top
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cold
2/3 cup half and half
1 egg
1/2 heaping cup dried tart cherries
3-5 drops red food coloring

Preheat oven to 375ºF.

Measure half and half into a 2 cup measuring cup. Add the egg and food coloring Whisk together until combined. Set aside.

Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl. Cut in butter with a pastry cutter. Add cherries and wet ingredients. Using a fork, or your fingers mix ingredients together until just combined. Do not over mix. Form into a mass and set out onto a sugared work space. Flour a rolling pin and roll out into 1/2 to 3/4 inch thick. Use a cookie cutter of your choice to cut out the scones. (I rolled the dough into a rectangle and cut the scones in the traditional diamond shape.)



Put onto baking sheet. Sprinkle with extra sugar and bake for 16-20 minutes depending on the size of the cutter you used. Mine took about 18 minutes. Laurie used a 3 inch glass cup and hers took 17 minutes.

If you have a scone recipe you think is really good, please send it along. I'm on a roll!