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How to make the Cherry Orchard Inn's signature cherry scones.
Just thinking about an afternoon tea brings to mind all the cozy little things I love about being at home. Now that I’m stuck at home, I need little reminders that home is truly where the heart is. Okay, I’ll admit it. I’m getting a little tired of prowling inside the same four walls, and you might be too. Enough with whipped coffee! Enough with the feeding of your sour dough starter! It’s time to go old school and haul out the teapot. It’s time to host your own little Covid-19 stay-in-place tea party for the family, the kids, or just you and the cat. There’s no shame in having a small invite list. In fact, it’s preferred.
Thanks to my dear mom (the inspiration behind my fictional character, Jani Bloom), I’ve been having tea parties since I was a child. Mom loved putting a fancy cloth on the dining room table, pulling out the fancy china, and spending time in the kitchen whipping up delectable nibbles. She pulled out all the stops, and we loved it. There’d always be a centerpiece on the table and fancy teacups. And although the hot tea, tiny sandwiches, and freshly baked scones were delicious, it wasn’t about the food or the tea. It was about spending time with Mom and having a good chit-chat. Sometimes we’d invite my brothers, but they were… mmm, how to put this nicely?—heathens. My brothers were in it for the food. But Mom didn’t mind. Her little tea parties were a way to bring family together during a long summer afternoon and put a spin of civility on the chaos of everyday life.
It may come as no surprise, but my favorite teatime treat is the cherry scone. They’re easy to make and so delicious. And they’re the star of the show at the Cherry Orchard Inn, in Cherry Cove, Wisconsin.
Here’s a list of what you’re going to need.
2 cups of flour
4 teaspoons baking powder
¼ cup sugar
½ teaspoon salt
5 Tablespoons cold butter
1 cup unsweetened dried Montmorency cherries
½ cup toasted pecans
¼ cup sour cream
½ cup plus 1 Tablespoon heavy cream
1 egg
1 Tablespoon milk
Tart cherry juice and powdered sugar for the glaze.
You can find the entire recipe in the back of Cherry Scones & Broken Bones (Now’s the perfect time to read it if you haven’t. If you have, a heartfelt thank you for supporting this author!) or you can print a copy here, or from my recipe page.
Want to whip up some clotted cream to go with your scones? Here’s an easy recipe for mock clotted cream.
1 cup heavy cream
¼ cup sour cream
1 Tablespoon powdered sugar
Directions:
Whip heavy cream until stiff peaks form. Hand whisk in sour cream and powdered sugar until just blended. Serve immediately. Leftovers can be stored in an airtight container in the fridge.
Enjoy!
As always, stay home, stay safe, and stay “cherry”!