These last few days, being back in Portland, are the kind of days where I’m like OMG I LOVE THIS CITY SO FREAKING MUCH I CAN’T STAND IT! Fo reals. I guess I usually/always feel that way, to some degree, but it seems particularly strong since I’ve come home. The weather has been perfect — chilly in the mornings and night (thank goodness!) and warm and sunny during the day. I’ve been riding my bike all over the place (mostly to yoga — I think I’ve found my tribe, guys! THIS IS A BIG DEAL!) and *actually* getting misty-eyed as I ride through the streets of this town! I’m such a sap. I’m having ALL THE FEELS. Mostly the super grateful feels!
I’m also eating all the vegetables, as I mentioned yesterday, and ALL THE BERRIES! Remember last year when I was in Vietnam and missed berry season? Insert super sobby sadface emoji. This year — I GET ALL THE BERRIES! Cherries are on sale this week and I am probably going to end up with cherry juice splotched all over my white couch/chairs/rug/bed. Why did I decide to have an entirely white apartment, when most of my favorite foods/drinks are red? Ummm… oh well. Maybe it’ll look artsy. Ha!
ALSO there is a berry festival downtown today and tomorrow. HOW AWESOME IS THAT?! I don’t think I’m actually going to make it (there are other festivals I’ve committed to… this town is happening!), but it’s made me smile multiple times today to think of all the other berry lovers gathered together downtown. See? SAP! Not sorry.
These scones were an experiment after receiving a huge box of goodies from Nutiva (this post isn’t sponsored, but they did send me some awesome stuff). Mostly: I wanted to use coconut sugar. Yeah, it’s still SUGAR, but it’s supposed to be a little better for you than classic white refined sugar. So, I gave it a go! It’s grainy and dark reddish brown, so it’s definitely a little different to work with, but it all turned out perfectly! Plus: THOSE CHERRIES! OMG. You cannot go wrong with delicious, dark, juicy, baked cherries. (BRB, GOING TO GET CHERRIES TO SNACK ON).
K I’m back. With cherries in hand/mouth/couch.
I’ve been going cherry crazy — I think I’m gonna put them on tacos tomorrow. FO REALS! Any suggestions there? I was thinking black beans, cherries … corn? Obviously cilantro (duh) and some sort of cheese (goat? cojita?). This is how my brain works when I make recipes: list all my favorites and put them together. Assume it’ll be delicious. EAT.
In case you aren’t fluent in scone, I’ll do some translating for you: these scones are currently saying “make me this weekend! MAKE ME THIS WEEKEND!!” and we all know that scone advice MUST BE HEEDED. So, make these this weekend! You won’t regret it. And nor will I. Cherry scones FOR ALL! (Clearly it’s Friday and I’m going batty. That’s what a morning of yoga and cherries and coffee and sauerkraut will do to you! Don’t judge.)
Have a wonderful weekend! xoxoPrint
- 3 cups all-purpose flour
- ⅓ cup coconut sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup unsalted butter, cold and cut into cubes
- 1 egg, beaten
- ¾ cup buttermilk, cold
- 1/8 tsp almond extract
- ⅔ cup halved or chopped fresh cherries tossed in 1 tsp coconut sugar
- Preheat the oven to 400F.
- Whisk together (or pulse in a food processor) the flour, sugar, baking powder, baking soda, and salt.
- Add the butter cubes and pulse or cut into the flour mixture.
- In a separate bowl, whisk together the egg, buttermilk, and almond extract before adding it to the dry ingredients. Pulse or knead until just coming together.
- Turn the dough out onto your countertop and press it into a large rectangle about 1/2″ thick. Press most of the cherries into 1/2 of the dough, then fold the other half over it and press so there is no visible seam. Press the remaining cherries into the top of the dough. Cut into 9 equal pieces and place on a parchment-lined baking sheet.
- Bake for 16-18 minutes, or until the tops are turning golden.
These would be really great with a simple powdered sugar/milk icing (with a drop of almond extract for more almond flavor, if you want!)!