Some Jam, Scones And Sour Cherry Hand Pies
When I saw the baskets of sour cherries and gooseberries at the farmers market I had to buy them. Both are delicious but really not great eaten fresh/raw. They are very sour on their own and I thought they would be best made into jam or preserves and a small jar of sour cherry pie filling. They are very tedious to prep, the sour cherries are small and soft and juicy and hard to pit, (please don’t eat cherry pits you can actually get sick when eaten in large enough quantities, saw this article on food52) and the gooseberries need to have the ends pinched off, both ends. Luckily I did not buy a huge amount of the fruit so although tedious it didn’t take me all day to prep them. I have been working on recipes for Teagan’s wonderful Thistledown episodes, I absolutely love this story and am inspired by the magickal world of faeries.
Refrigerator jam is a wonderful thing, no muss no fuss, no canning or preserving, it’s stored in the refrigerator rather than sealed properly and stored in the pantry. I still use sterilized jars and it does seal somewhat but not enough to make me comfortable storing unrefrigerated. It really lasts a long time in the fridge and if you haven’t ever made your own jam or preserves you must give it a go, it really is delicious.
I had 3 pints of sour cherries and 2 pint of gooseberries which was enough to make 2 16 ounce jars and 8 ounces of cherry pie filling. The scones are my favorite recipe from my friend on Food52 Liz Larkin aka @sconeladylarkin on Instagram. The recipe for scones IMHO is the best scone recipe ever, they are tender and light and delicious.
The hand pies were an after thought. There was leftover galette dough after making the tomato tart, and the small jar of cherry pie filling. Cherry pie has always been one of my favorites especially warm with a scoop of vanilla ice cream
Royal Wedding Scones
Recipe by Liz Larkin on Food52
2 1/2 cups all purpose flour
3/4 tsp salt
1/4 cup sugar
1 tbs baking powder
6 tbs cold unsalted butter
1 large egg
1 cup heavy cream
1 tsp vanilla extract
3/4 cup frozen blueberries
Pulse the flour, salt, sugar and baking powder a couple of times in the food processor, add the butter and pulse about 10 times until the butter is broken up in the flour mixture don’t worry if there are some larger pieces butter it doesn’t have to be uniform crumbs. Dump the mixture into a large bowl and add the frozen blueberries. Mix the egg, cream and vanilla together and add to the flour mixture. Mix with a fork until just combined, be careful not to over mix.
The dough will be a bit shaggy, place on floured work surface and press gently into a circle that is about 1/2 inch thick. Cut in half, in half again and then each quarter into two wedges you will have 8 scones. Place on parchment lined baking sheet and freeze until completely frozen about 1 hour. You can then bake them or store in freezer bags until ready to use, I like to wrap each frozen scone individually in either plastic wrap or parchment. Before baking brush the scones with some heavy cream and sprinkle some sugar on them. Bake in a 420 degree oven until golden brown, when touched with finger they will feel solid. Don’t over bake, because they are frozen it can take a little longer than usual approximately 20-25 minutes.
Sour Cherry Jam and Gooseberry jam
Makes 2 16 oz jars
2 pint sour cherries pitted, in separate pot 2 pint gooseberries trimmed
1 1/2 cup sugar each
pinch of salt
Cook on medium high heat until thickened. Test to see if its ready by spooning some of the jam on a very cold spoon, if it thickens it’s ready because it was not a lot of jam it only took a little less than 30 minutes to cook. Pour into sterilized jar, let cool to room temperature and refrigerate. Note: The longer you cook the thicker your jam will be, I like mine on the loose side so for my taste about 30 minutes was perfect.
Sour cherry pie filling
Makes 8 ounces
1 pint sour cherries pitted
2/3 cup sugar
4 tsp corn starch
pinch of salt
pinch of cinnamon (optional)
place everything in a medium non reactive pot and cook on medium high heat until thickened. Pour into clean or sterilized jar and refrigerate after it’s cooled to room temperature.
To make the hand pies use your favorite recipe for pie dough or pre made dough works great as well, using a biscuit or something round cut out circles, you will need 2 for each pie. Spoon a little filling in the middle, brush some egg was on the edge of the circle place the other round on top, seal, cut a vent in the top, brush with egg wash and sprinkle with sugar and bake in 375 degree oven for about 20-25 minutes.
Shame on me, as I still haven’t made American scones. I’ll have to Pin this and make ’em sometime soon. And I’m with you on cherry pie filling – the best!
Hey Johnny, these scones are wonderful!! British scones don’t have the fruit in them and are round right?
Yep, they’re always round. But some do add dried fruit (like raisins) to them as well. I don’t.
Yes I’ve only seen them round but do recall currants or raisins sometimes.
Suzanne, thank you for the shout-out. I’m absolutely delighted that you enjoy my new serial.
I don’t know how I’d ever be able to choose between that beautiful jam and the scones. Thank goodness you gave us both! 😀 I couldn’t agree more about warm cherry pie with vanilla ice cream. Yum! This post is such a sweet-tart sweet-heart! You’ve outdone yourself, my friend. Hugs on the wing!
Thank you Teagan you and your beautiful imagination and amazing writing are such an inspiration!!!❤️❤️
I love making “freezer jelly” No cooking required! Scones looks amazing.
Freezer jelly never made that before how do you make it love the no cooking part!!
Will post a recipe!
That looks so good…
I was in the mood for jam so I bought a jar the other day
Of course for my
PPandJ on Toast 😋
Oh yes!!! Thank you.
What a yummy pair of recipes Suzanne. I need to hunt down some sour cherries; I’ve always preferred them in baked goods to normal ones. Thanks for sharing 🙂
Hey Jess, I have been going to our local farmers market for a lot of years and never saw sour cherries before. Had to scoop them up they are so good and now I wish I had bought more because they are gone. Thank you so much.
My question was gooseberries. Where do you get those?
I got them at the farmers market in my neighborhood. They always have them and they are so beautiful!!
How lovely! We’re up to our eyeballs in strawberries and peaches!
How lucky you are we get very few strawberries locally at our market but Peaches we have a lot of. Thank you!!
Wow Suzanne–you’ve been busy!! I’ve only made strawberry freezer jam (we kept the extras in the freezer til we needed them). But sour cherry jam sounds super delicious!! And those scones!! Do you know why they’re called Royal Wedding Scones?? Plus I love that beautiful little spoon in the first picture– really sweet. So have you been going to the Farmers Market every week?? Can’t wait to see what other treasures you track down… Happy weekend Suzanne! Hope you got in a litttle relax time! xoxox
Love cherries, looks so good Suzanne!
Me too my friend, thank you so much.
Those scones look delicious Suzanne and love their name as well “Royal Wedding Scones”, cute!
Thank you Marisa, I think Liz named them that because she made them for the wedding of Princess Diana and Prince Charles.
Wow, how awesome is that!!💕
Your jam recipe is so easy and looks so beautiful – I will need to try making gooseberry jam. Every summer I end up with gooseberries but always make it into a crumb cake… a change was needed, and jam it is! Thanks!
Oh a crumb cake would be delicious!! Do you have the recipe on your site? Thank you so much.
I do not – but if you would like, I would certainly share it!
That would be great thank you!!
i was amazed in your jam recipe. it seems taste delicious.
hoping to see your further post about bread and jam
The jam is so good, I love making it and eating it too of course. Thank you so much.
its my pleasure to see your delicious recipes
They look so delicious to me! I love to make jam or preserve in summer as well. I just pick them from garden or allotment. Maybe I can get the bargain from a store if I’m lucky. I will try your scones later, it looks so light and yummy! Thanks, Suzanne! 🙂
Love making jam, would like to try using something other than refined sugar, I am sure you would come up with a great recipe for that. Thanks so much Mochi.
Mmm, thanks for sharing your jam recipes, Suzanne. I love scones. This recipe, and your photos, look and sound scrumptious!
Hi Mary, would love to make a batch of these for those bull riders, are they too girlie, LOL!!! Thanks so much!!
They like to eat! ❤
Well hello? That all sounds so delish. The scones looks great and so do the pies. All yum!
Thank you so much!!
I’ve never made jam before, but this sounds so easy to do and looks delicious! I think I’ll give it a go, YUM! 😀
Sour cherries are not so eay to find – but I have a friend who is a farmer and … thanks to her ! Jams of any kind will be appreciated during winter.
Thank you so much, and also for the scones recipe.
Bises, chère Suzanne, et amitié – france 🙂
They look soooo delicious!!! I’m so happy you like the scone recipe, Suzanne! And the jam sounds divine! ❤
Yes to all, esp homemade scones & jam!
Sour cherries are my favorite. We lost our two sour cherry trees awhile back and I didn’t get around to replanting (I had planted one for each of my two children) and I really miss them. We can’t buy sour cherries in the store and I’ve never seen them in the farmer’s market.
The scones look so perfect, too. I’ve tried three scone recipes recently and wasn’t satisfied with any of them. I’m putting this on my list.
Both jam and scones look delicious Suzanne, cherry is my favorite of all, will be making this!!
I would love this for breakfast!
It looks delicious and tasty….You have prepared it well 🙂
Seriously – your photographs are stunning. And I want to eat everything on this page. Beautiful work Suzanne!