Sour Cherry Scones with Vanilla Cream

July 21, 2009 at 11:16 pm (Cereals, Grains, Legumes, Fats, Oils, Fruits, Vegetables, Plants, Milk and milk products) (, , , , , , , , , )

A scone is a leavened quick-bread of Scottish origin.

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, dried cherries and raw cream..

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Soak 1 /1/2 cups of organic whole wheat flour in 1/3 cup filtered water and homemade whey overnight. Soaked flour is easier to digest, thereby increasing the bioavailability of the nutrients.

Pour fresh raw cream into a stainless steel or enameled pan.  Add a split and scraped vanilla bean and heat the cream very slowly until the surface begins to wrinkle, and then continue to heat until thickened, about 1 hour over low heat (do not let it boil, or you’ll have to start over).  Allow to cool to room temperature; this is the vanilla cream.

Stir 1/2 cup of malted barley flour into the soaked wheat flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup raw milk, 1/2 cup of raw cacao nibs and a cup of coarsely chopped, dried tart cherries.

Work by hand into a soft, slightly wet dough.  Mixture will be quite thick and a little sticky.

Drop heaping tablespoonful of dough onto a baking sheet lined with parchment paper, sprinkle with rapadura and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with additional cacao nibs and vanilla cream.

This post is part of the Real Food Wednesdays Blog Carnival


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10 Comments

  1. Jenny @ Nourished Kitchen said,

    July 22, 2009 at 8:52 am

    Wonderful! I LOVE sour cherries – much, much more so than sweet cherries. What a great scone recipe – I will have to make them this weekend.

    Reply

  2. Jessie said,

    July 22, 2009 at 10:38 am

    Wow – looks great! Where does one find malted barley flour?

    Also, what is the measure on the water, whey & cream? Oh – I don’t see that you add the cream into the scones – so presumably this is the vanilla cream that is served with this.

    Can’t wait to ry this.

    Reply

    • Ren said,

      July 22, 2009 at 11:18 am

      There are a number of manufacturers of malted barley flour, including King Arthur and Bob’s Red Mill.

      As you can tell, I’m not big on recipes. :-) I’ve modified this one to (hopefully) clarify the questions you raised- thanks!

      Reply

  3. Alyss said,

    July 22, 2009 at 3:34 pm

    Looks fantastic.. and you’re photo is gorgeous as usual! :)

    Reply

    • Ren said,

      July 22, 2009 at 4:56 pm

      Thank you very much, Alyss! How’s the pickling going?

      Reply

  4. Millie said,

    July 22, 2009 at 7:17 pm

    Yum! I really must remember to eat before I visit your blog. It is worse than going to the grocery store hungry. At least there I figure I can’t/won’t eat most of those things anyway. Looks wonderful as always.

    Reply

  5. Jessie said,

    July 22, 2009 at 10:58 pm

    Thanks for adding in some more measurements – I’m a newbie to the soaked grain thing & this gives me more confidence. As I more experienced, maybe I won’t need them as much.

    Reply

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