Cherry Pie Scones
Who doesn’t love cherries? I know I do. I recently received a 10 pound bag of frozen sour cherries. I wanted to use some of them to make cherry pie filing.
I used some of the cherry pie filling as the base for these scones. The scones were just sweet enough and came out this beautiful pink color. They did remind me a little of cherry pie and summer. Nothing bad about that.
The scones were great just as they were- but would also make a wonderful base for shortcake. I think with a scoop of ice cream or a bit of whipped cream, these scones would also make a nice dessert.
These would also be nice to make for Mom on Mothers’ Day.
Cherry Pie Scones
3 c. flour
1/4 c. sugar
1 T. baking powder
1 t. salt
1/2 c. cold butter
1 1/3 c. cherry pie filling
2 eggs
2 t. vanilla
Glaze:
2 c. powdered sugar
2 T. vanilla
water
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or grease lightly. I have silicone baking mats so that is what I use. Set aside. In mixing bowl combine dry ingredients and cut in butter to resemble coarse crumbs. Combine pie filling with eggs and vanilla and stir to blend well. Add to dry ingredients and stir until mixed well. Mixture will be a stiff batter. Scoop 1/4 cup portions of batter onto the baking sheets- leaving a couple of inches between them. You will need both baking sheets. I used a 2 oz. ice cream scoop and got 22 scones. Bake for 15-17 minutes or until golden brown on the bottom. I switched my baking sheets about halfway through the baking. Remove to a cooling rack and make the glaze.
Combine the powdered sugar and vanilla in a small bowl and add enough water so the glaze is about the thickness of maple syrup, probably a couple of tablespoons. Dip the tops of each of the warm scones in the glaze and return to the cooling rack.
Cherry Pie Filling
4 c. pitted sour cherries- sweet cherries can also be used
1½ c. water
½ c. sugar- or a bit more if you like a sweeter pie filling
Pinch of salt
¼ c. cornstarch
Place cherries in a saucepan with 1 cup of the water, sugar and the salt. Bring to a simmer. Mix cornstarch with the ½ cup of water and add to the cherry mixture, cooking until just thickened. Cool. Makes about 4 cups.
