As summer heats up, I can’t seem to stop turning on the oven.
It’s typical of me to be stubborn: I’ll buy $100 of groceries and cram everything into five plastic bags that rip in the parking lot, scattering my haul across the pavement rather than using a cart. Or I’ll try to carry a sixth bag upstairs because I’m too proud to make another trip, and—surprise—groceries end up on the basement floor. I leave clean laundry folded in a basket and clean dishes in the dishwasher because I “forgot” to put them away. All lies, of course.
Despite temperatures consistently hitting 90 degrees and above, I’ve been roasting chickens, frying donuts, baking cookies and scones. Call me a rebel without a cause.
To balance the heatwave indulgence, I did eat an entire cantaloupe last night—so juicy and sweet it felt like redemption for firing up the oven. But the more I’m told to crave salads and fresh fruit, the more I want bubbling mac and cheese and a hot blueberry crisp. Why can’t I just be normal?
It’s like being a bratty toddler: whatever you tell me not to do becomes the thing I’m desperate to do. That energy once led, in college, to pushing a fire alarm in a parking garage—either I did it or I convinced a friend to. Either way, the point is I like to break rules, even small, silly ones.
So here’s my humble suggestion: be a rebel and bake scones during this heat wave. Fresh cherries—those eye-catching ones that make you think you got a deal until you see the per-pound price—paired with big chunks of dark chocolate are worth turning on the oven for. The combination of sweet, juicy cherries and oozing chocolate in tender scones is irresistible. These scones are addictive and perfect even when it’s 90 degrees out.
Fresh Cherry + Dark Chocolate Chunk Scones
adapted from my favorite scone recipe
Yields about 16 scones
- 3 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh cherries, pitted and chopped
- 6 ounces high-quality dark chocolate, chopped
- Melted butter for brushing
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the cold butter into the dry ingredients using your fingers, a fork or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla just until combined. Gently fold in the chopped cherries and chocolate, then use your hands to bring the dough together. Turn the dough onto a lightly floured surface and knead gently, adding a bit more flour if the dough is sticky.
Divide the dough in half and pat each portion into a 7-inch round. Brush the tops with melted butter. Cut each round into 6 or 8 wedges, or use a biscuit cutter for smaller rounds.
Bake wedges for 12–14 minutes, or rounds for 9–11 minutes, until golden brown. Finish with the cherry glaze while the scones are still warm.
Fresh Cherry Glaze
- 1 cup fresh cherries, pitted and chopped
- 2 teaspoons water
- 1/4 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (adjust for consistency)
Place the cherries and water in a blender or food processor and puree until smooth or nearly smooth. Transfer the puree to a bowl, stir in the vanilla, then whisk in powdered sugar until you reach a pourable glaze. The amount of sugar depends on how juicy the cherries are: add more sugar if the glaze is too thin, or a few drops of water if it’s too thick. Drizzle the glaze over the warm scones and grate a little extra dark chocolate on top if you like.
Summertime, indeed—hot ovens and all.