Cherry Scones

Ingredients

• 2 1/4 cups flour + 1 tbsp

• 1/4 cup ground flax

• 1 tbsp baking powder

• 1 tsp salt

• 1 tbsp sugar

• 8 tbsp unsalted butter

• 2 large eggs, lightly beaten

• 1/4 cup whole milk

• 3/4 cup pitted and halved sweet fresh cherries

• 1 egg, beaten with 1 tbsp water for egg wash

1. Using an electric mixer with the paddle attachment, combine 2 1/4 cups flour, ground flax, baking powder, salt and sugar.

2. Dice the butter and add to the mixing bowl. Mix on the lowest speed until mixture is pea-size.

3. Add the beaten eggs to the flour mix and continue to mix on low speed. Slowly add milk until just combined. The dough will be somewhat sticky.

4. Add the 1 tablespoon flour to the fresh cherries and toss to coat; add to the flour mix quickly. Turn off the machine and place dough on a floured surface.

5. With floured hands, form dough into a round. Add a bit more flour if dough is too sticky to handle. Using floured hands, pat dough into an 8 inch round about 3/4 inches thick.

6. With a 2-inch round cookie cutter, cut out 8 round scones.

7. Place scones on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake in a preheated 425°F oven for 18 to 22 minutes, until scones are golden.

8. Serve with homemade Cherry Jam.

Yields: 8 scones

Notes&Tips:

• I love using fresh fruit in my scones, especially when there are so many to be had in the warmer months of the year. The possibilities of consuming them are endless!

• Scones are one of the my all time favorite to serve for breakfast on a Sunday morning. I bake while everyone else is still sleeping. When they rise, it is to the wonderful smell of fresh baked goods that assaults their sense of smell and awakens their taste buds.

• I served these scones with homemade Cherry Jam. It was a decadent breakfast that included a serving of fresh cherries. If you think that's too much cherries, serve the scones with maple syrup or honey, or just plain old butter. You can't go wrong.