Afternoon Cherry Scones With Cream And Jerte Picota Cherries On Top.
This post is commissioned for Jerte Picota Cherries.
Happy Tuesday my friends. I love this time of year when Summer fruits are widely available in the shops and you can sit in the garden eating something delicious for afternoon tea.
Today I have teamed up with Jerte Picota Cherries sharing a delicious afternoon tea recipe that you can bake up and serve this Summer using their scrumptious Cherries.
The Jerte Picota Cherry is a special variety of cherry that is native to the beautiful Jerte Valley in Northern Extremadura, Spain, 200km west of Madrid. This area is famous for the incredible cherry blossom of more than a million trees. Every year a wonderful harvest of cherries a sight to truly behold.
It is a 100% natural product that follows a natural growing season, which is why the arrival of the Jerte Picota Cherry changes each year and why they are only available for six weeks each Summer.
When the cherries are ready to be harvested at optimum ripeness, they are hand-picked off the trees, leaving the stalks behind, and placed into chestnut baskets. This is why they are sold without a stalk. At optimum freshness, the stalk just comes away naturally without damaging the fruit. The Picota Cherry matures twice as long as other cherries, getting twice as much Sun making them juicy and sweet. Delicious.
I love eating cherries but they can be a little difficult for the children to get the pit out. I used to worry in case they accidentally swallowed a pit.
When we went shopping in Meadowhall a few weeks ago I treated myself to this quality cherry pitta, now we can all enjoy eating the cherries with ease.
I am now more relaxed with them as I do not worry about the children eating the pit. I cannot buy them fast enough now! A gadget that is popular with all the family.
Afternoon Cherry Scones With Cream And Picota Cherries On Top:
You Will Need:
225g Self raising flour (plus extra for rolling)
1 Teaspoon cinnamon
1 Teaspoon sugar
1 Teaspoon baking powder
75g Butter, salted (plus extra for greasing)
Splash of milk (plus extra for brushing on top of scones before cooking)
10og Picota Cherries, stones removed
2 Tablespoons of pineapple juice
150g Picota Cherries, stones removed
A medium pot of clotted cream
How To Make:
Wash the cherries. For the scones, remove all the pits and pop into a bowl with a couple of teaspoons of pineapple juice over to keep fresh. (Or any fresh juice will be OK).
Grab a mixing bowl and sift the flour into the bowl. Mix in the cinnamon, sugar and baking powder. Rub in the butter. Pop the cherries into the bowl and add a splash of milk.
Combine the mixture all together with your hands, then cover and put the whole mixture in the fridge for 30 minutes.
Preheat a fan oven to 180˚C /350˚F or Gas Mark 4. Roll out the scone mixture to about 1.5 cm/ half an inch thickness and use a medium circle cutter. This mixture makes 8 scones.
Line and grease a baking tray and pop the scones onto the tray. Brush the tops with a bit of milk or whipped up egg.
Cook in the top half of the oven for around 16-19 minutes.
Once golden brown, remove from the oven and pop onto a baking tray to cool.
Cut in half and serve with butter, jam, clotted cream and top with cherries with the pits removed.
I love eating scones but never know which is the right way to top them.
Butter then jam and cream?
Or butter, cream then jam?
How do you top your scones?
Jerte Picota Cherries are usually available from the end of June until the beginning of August in the UK, and they are expected to arrive in UK stores from the beginning of July. As they are picked and harvested for maximum freshness the actual date varies each year depending on the climate. Update. They are being snapped up in stores as I am typing this!
The Jerte Picota Cherry is a P.D.O. Product (P.D.O. standing for Protected Designation of Origin) which certifies that the fruit has been grown, harvested and packed under rigorous quality-controlled procedures and has come exclusively from the Jerte Valley area in Spain.
The Jerte Picota is not only unique from its P.D.O. status but also from its stalkless harvest and its shape, which has a slight peak to the base, hence the word ‘Picota’ means ‘peaked’.
I love to learn more about where our food comes from and have really enjoyed working with Jerte Picota Cherry and learning more about them. Maybe next year I will visit the Jerte Valley myself? To see the wonderful cherry blossom first hand. Watch this space…
What do you think of these Afternoon Cherry Scones With Cream And Jerte Picota Cherries On Top?
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