Before opening Crumb on Parchment, Miami chef Michelle Bernstein had to be convinced to put scones on the menu. Now, the new Miami bakery sells out of its flaky, tender iterations every morning. The selection varies daily, ranging from savory jalapeño-cheddar to this vanilla-scented, cherry-stuffed incarnation. Although this recipe pairs the tart, ruby-fleshed fruit with buttermilk-lightened batter, it's written as a versatile base recipe, inviting you to play with the fats, flour and fillings according to the season and your whim--just as Bernstein does in the Crumb on Parchment kitchen.
Recipe adapted from Michelle Bernstein & Alejandro Ortiz, Crumb on Parchment, Miami
Yield: 16 scones
2¼ cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3½ tablespoons granulated sugar
1½ sticks unsalted butter, chilled and cut into small cubes
2 eggs, divided
1 egg yolk
1 teaspoon vanilla extract
½ cup heavy cream
½ cup buttermilk
2 cups pitted, quartered Bing cherries
2 tablespoons water
1. In a large bowl, sift together the flour, salt, baking powder and sugar. Cut the butter into the dry mixture with a pastry cutter or incorporate with your fingers until the butter pieces are pea-size.
2. In another large bowl, whisk together 1 egg, the egg yolk, vanilla, heavy cream and buttermilk. Use a large spatula to fold the wet ingredients into the dry just until a dough begins to form. Mix in the cherries and form the dough into two 5-inch rounds, wrapping each tightly in plastic wrap. Refrigerate for 1 hour.
3. In a small bowl, whisk together the remaining egg with the 2 tablespoons of water. Preheat the oven to 400°. Cut each round into 8 equal, triangle-shaped pieces. Place the scones on a lightly oiled baking sheet, brush each one with the egg wash and bake for about 15 minutes until browned and cooked through.
4. Transfer the scones to a cooling rack and serve warm or at room temperature.
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