Do you like fruit? I love fruit. Fresh, juicy fruit is something I crave pretty much year-round. When I was pregnant last year, I couldn’t get enough fruit. And now, FW is a fruit fiend. He’ll eat pretty much any fruit!
This time of year especially, I can’t get enough stone fruit. Nectarines. Peaches. Cherries. So, when Northwest Cherries reached out and asked if I’d like to try some of their cherries, I of course said yes.
The Northwest U.S. is actually known for seven varieties of cherries, including Bing cherries, the most popular cherry in North America, and Rainiers. You can typically spot the sweet cherries by their darker red skins – in general, the darker, the sweeter.
So, while I’ve been enjoying eating cherries by the handful (and spitting out the seeds … so ladylike), I’ve also been enjoying testing out different recipes using my delicious bounty. In addition to making these cherry pie bars, I have also been dabbling in the scone game (or should I say Game of Scones? #nerdhumor).
These scones are a great way to use some fresh cherries, but also just great in general. The combination of cherry and almond is great, and the dark and white chocolate picks up on the cherries’ sweetness.
The only part about this recipe I don’t like? Chopping and seeding the cherries. But, if you can get past that, then I highly recommend you make these.
Luckily, B decided that he doesn’t mind chopping and seeding cherries, so I see more cherry recipes in my future. If you don’t have yourself a B to chop the cherries, I suggest you wear clothes you don’t care about and be prepared to have deep red cherry hands for a little while!
Fresh Cherry and Double Chocolate Almond Scones
Makes about 12 scones
Here’s what you need:
- 3 1/4 cups flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups cold butter, sliced into pieces
- 1 cup unsweetened coconut milk
- 1 teaspoon almond extract
- 1 cup of your favorite chocolate chopped up or chips – I used 1/2 cup semisweet and 1/2 cup of white chocolate chunks
- 1 1/2 cups fresh cherries, pitted and chopped
Here’s what you do:
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers or a fork, cut in butter until the batter resembles coarse crumbs.
- Add in coconut milk and almond extract. Combine until batter is wet and sticky.
- Fold in cherries and chocolate. Combine with a spatula or spoon until dough is evenly mixed.
- Divide dough in half and pat down into two even circles about 1 inch high. Cut into 6 triangles.
- Bake on an oven sheet lined with foil or parchment paper for 12-14 minutes. Enjoy!
Some questions for you:
- What’s your favorite fruit?
- Do you like fruit desserts?
Disclosure: Northwest Cherries provided me some cherries to sample. All reviews and opinions are my own.