My Maraschino Cherry Scones Combine Happy Hour with Breakfast. Yes, it’s legal…Cakes and Breads / February 14, 2017
Bar tricks seem to showcase the most awkward of feats. For instance, placing the stem of a maraschino cherry in your mouth so you can tie it into a knot with your tongue. I think accomplishing this is genetically programmed because no one has ever put the instructions on the internet for me to follow. (I can’t even talk in complete sentences some days, let alone do tongue tricks!) And so, when doing my usual “hunt and invent” ritual one evening in the kitchen, I discovered a near empty bottle of cherries and thought about another trick. This one could be achieved by tying flavors together…that I can do.
I can’t say why the bottle had so few cherries at the bottom. I don’t recall using them AT ALL. But the aroma was so sweet, and formal, and I knew that combined with a little cardamom they would sing in a batch of scones. I needed a treat to take to a photo shoot. I wouldn’t have time in the morning. However, I could bake and then freeze these that evening, and no one would be the wiser that I had discarded the stems unceremoniously before even beginning the recipe.
I am a traditionalist when it comes to cutting cold butter into flour. I do not use tools, nor a food processor. I rely on the feel of the butter between my fingers. I like the fact that manually bringing the butter to its correct size allows chunks of it to remain large, while others are small enough to disappear. I think the scones are more amazing this way. And I love to make scones.