Sour Cherry Almond Scones

Our sour cherry tree is really knocking itself out this year. Last year, there were maybe a dozen cherries worth considering. But this year there are plenty for my family, the blue jay family, the robin family and, most importantly, me.

I like sour cherries right off the tree -- pits and all. They are a bit tart. I would prefer them with peanut butter but no one's offering so...

My family -- and the neighbors over the fence, if they are lucky --  eat sour cherries in scones. The first batch appeared on Fathers' Day. Here's a good recipe with almonds. 

Sour Cherry Almond Scones

Preheat oven to 425 degrees. 

Mix and let sit until sweet enough, then drain juice:

1 cup sour cherries pitted, chopped

1/4 cup or more white sugar

In a large bowl, mix:
3 cups white flour (you can substitute 1 cup with whole wheat pastry flour)
2 -1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

With a pastry blender or fork, cut in:

1-1/2 sticks butter, softened

Add the drained cherries and 

1/2 cup sliced or slivered almonds (you can reserve some to sprinkle on the tops)

In a small bowl, whisk together:
2/3 c. buttermilk (reserve some to brush on the tops)
1 egg
1 Tablespoon lemon zest (optional but quite tasty)

Add wet ingredients to the large bowl of ingredients and stir until moistened.

You may need to add a little buttermilk or flour to make soft, shapeable but not sticky dough. Knead on a floured surface a few times. Cut into 12-24 pieces depending on the size you want and pat into scone shapes (triangles are nice).

Place on baking sheet (parchment paper is helpful). Brush with buttermilk, sprinkle with a little sugar and sliced almonds, if you like.

Bake until flaky and golden...8 to 15 minutes - depending on the size of scones you made. Best fresh. But the dog is happy to eat them stale.