A Cherry Pollen Scone Cake

12/2/16

My little sister is in town this week from Arizona, so her and my nephews came over this morning for a play date at the house and it felt SO good to have her home in Minnesota. I miss her so much everyday. The girls woke at the crack of dawn and I wasn't planning on baking up an bunch of stuff but all of a sudden I was standing at the kitchen aid measuring flour and chopping cherries. It usually happens like that. Anyways, I LOVED how this turned out. All the ingredients into one bowl, mixed and then molded onto floured parchment paper made for a low maintenance yet magical scone cake. These could easily be formed into small balls as actual scones but I love the way it felt a little extra special being turned into a pie or cake-like beauty. 



The pie was large and could serve up to 16 people depending on your preference of serving. My friend, Mama, sister and our kids nearly polished the entire pie off ourself though, I should be honest! I could see this working well to freeze and pull out if unexpected guests arrive to play. OR if you bake these as scones or in muffin pans, you'll be able to freeze some extra dough and be sure to butter your muffin pan before baking! 




Cherry Pollen Scone Cake 

1 1/3 cups of all purpose flour 
1 cup bread flour 
6 Tablespoons of raw cane sugar 
2 teaspoons of baking powder 
1 teaspoon of baking soda 
a dash of salt 
3/4 cup of whole milk yogurt (or coconut yogurt alternative) 
1/2 cup of whole milk or half and half
1 teaspoon of vanilla 
6 Tablespoons of butter  
1/2 cup frozen chopped cherries (could be replaced with any frozen fruit) 
one squeeze of honey (I used a plant based Slippery Elm Bee Free Honee made from apples. So delish!) 
One dollop of Maple Syrup 
1 Tablespoon of Bee Pollen 
1 1/2 cups of oats 



An all in one bowl glorious scone pie. These can be balled out and made as individual scones, tucked into a buttered muffin pan or baked as a flat disc like cake. There’s something extra special about pulling a cake-like shape hot out of the oven to serve to others, so this is always my go to when i am drawn to making things feel a little fancier or more special. Throw a beeswax candle on top for a morning birthday celebration or afternoon merriment. Observe the bursts of wild blueberries as they erupt open with the slice of the fork. Pop! pop! pop! 


In one bowl. Mix both flours, raw sugar, baking powder, baking soda, salt, until evenly woven. Add in whole milk yogurt, milk/cream, vanilla, butter, honey, maple syrup, bee pollen and save the oats for last. Once all the ingredients are combined, spoon in the oats gently. Fold in blueberries with a spoon. Spread out in flat circular disc on a parchment paper sheet pan about two inches evenly in diameter, leaving room on the edges for expansion. Bake at 400 degrees for twenty minutes. Sprinkle with a handful of raw bee pollen just after taking fresh out of the oven, so they sink into the warmed parts and latch on. Let cool for fifteen minutes before serving. Serve plain, with fresh berries on the side or a maple whipped cream frosting, then follow up with the handful of bee pollen sprinkles. Magic! 


Whipped Cream Frosting

1 half pint of heavy whipping cream
1/2 cup powdered sugar 
1 Tablespoon MapleSyrup 
1/4 teaspoon vanilla 

Whisk it! Whip it good, in a chilled bowl. Serve! Store the extra in a sealed container in the fridge where it will last around five days or so! 



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