Some mornings just call out for decadence. Slow mornings. Morning that include coffee made from fresh roasted beans paired with freshly baked something or other. The sun streaming in between the curtains, creating a painting of it’s own across the table’s surface. The kind you can rest your hand in and feel it’s warmth as you slowly sip your morning brew. Slow mornings that include BUTTER. As they should.
These aren’t the regular buttery scones you might be used too. Too finicky for me. Also too finicky for slow lazy mornings. As luck would have it, they just happen to be a healthier take on the classic.
I wanted to reserve my butter intake so I could lather it on thick and watch it melt across my warm scone. Sticky, greasy honey butter oozing down the sides of the scone and dripping down my hand. Lazy mornings. Butter mornings.
Last time I was in town I picked up the most wonderful cherries. The last of the season. I made this, which was also decadent, but I still had some leftover. I froze the cherries to preserve them until I could think of a recipe that would do them justice. The cherries that grow in Northern Alberta are quite small and if you’re using large cherries, you may want to cut them in half first. If using frozen cherries, make sure they go into the recipe frozen or you’ll have a bloody mess on your hands!
Sour Cherry Yogurt Scones
- 2 cups of flour (I used half sprouted spelt and half whole wheat pastry flour)
- 1/4 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp coconut sugar (or dry sweetener of choice)
- 1/4 cup olive oil
- 1 cup plain Greek yogurt
- 1 cup pitted sour cherries
- 2 dozen shelled pistachios, chopped (about 3 Tbsp)
- cream or 1 beaten egg with 1 Tbsp of water
Preheat oven to 375 F. In a large bowl mix flour, baking soda, baking powder, salt and sugar. In a separate bowl whisk together oil, and yogurt. Add the yogurt mixture to the flour mixture. Mix to combine. Place dough on a well floured surface. Knead lightly to incorporate all the flour, then mix in the cherries. Make a nice ball, being careful no to over handle the dough or the dough will be tough and PINK. Flatten out the dough using your hand and make an 8 inch circle. Cut into 6 wedges. Brush with cream or beaten egg. Sprinkle with nuts and press them lightly into the scones so they stick. Transfer the scones to a baking sheet sprinkled with flour or cornmeal. Bake for 20-25 minutes, until golden brown.
Cardamom Honey Butter
- 1/4 cup of unsalted butter, room temperature
- 1 Tbsp honey
- 1/2 tsp cardamom
In a small bowl, mix butter, honey and cardamom to combine.
Recipe Notes: If you want to skip the Cardamom Honey Butter and would like another creative option, 2 Tbsp of fresh chopped sage into the flour mixture would be a wonderful addition.
What are your favorite type of scones? Let me know in the comments below and feel free to link up your recipes!