Cherry Olive Oil Scones

INSTRUCTIONS

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a small bowl, whisk together the egg, cream, Zucchi Organic EVOO, and vanilla extract.

In a separate large bowl, sift the flour. Add the sugar, baking powder, salt, and mix well. Add the cherries to the flour and mix until the cherries are coated in flour and no longer clumped together. 

Pour the wet ingredients into the bowl with the dry ingredients and mix with a fork making sure that you mix the dough as little as possible. Mix just until the dough starts to come together to form a cohesive mass.

Turn the dough onto a floured surface and knead a few times so that most of the loose bits of flour gather into a bowl. Try to handle the dough as little as possible, otherwise the scones will be dense. If the dough is too sticky, then add a bit more flour but try not to overdo it.

Very gently roll the dough into a circle, about 1½-inches tall. Flour a 2-inch cookie cutter and cut out the scones. Transfer onto the prepared baking sheet. Gather the leftover dough into a ball and repeat the process until no more dough is left.

Brush the scones with a bit of cream. Optionally, sprinkle a bit of coarse sugar on top. Bake for 20 minutes until the scones are lightly golden and puffed up.

Serve with fresh whipped cream and extra cherries.