I’m too old to read YA fiction, yet I’m old enough to read it and not care who judges me for doing so.
Who decides what “young adult fiction” is anyways? Maybe they’re the ones who need to grow up, judgey-pants.
Right now (like the rest of America, I guess), I’m enjoying the clever prose of Mrs. Rainbow Rowell. I’ve just finished Carry On, Simon, and I’m still relishing it in my head.
I’ve read RR’s Fangirl more times that I care to admit. Carry On, Simon came out of Fangirl to a certain degree, but with too many layers of meta to fully describe here. If you’ve read them both, you know what I’m referring to. And if you haven’t read either, you should! Start with Fangirl.
Simon loves sour cherry scones. He has a list of things he misses about this school, and sour cherry scones take the #1 spot. As soon as I read that, I knew I had to make myself some of these scones.
The book version of these treats are “soft and light and a little bit salty.”
The ones here are soft for sure, but they’re also dark and nutty and rich, with a thick layer of sour cherry jam slathered right in the middle. I wanted to give Baz a nod, so I coated them in chocolate to resemble bloody vampire teeth. But they are lovely with or without the chocolate. And that’s saying a lot — I’m not often a chocolate optional kinda gal.
Hey! Jason just got home and ate two of them before he even kissed me hello. I need to go hide the rest of them.
Since this isn’t how Mrs. Rowell wrote the scones, they are sort of pastry fanfiction. Which is rather appropriate for Fangirl/Simon Snow fan.
Simon Snow Sour Cherry Scones
Sour Cherry Jam
- 1 cup dried sour cherries (the kind with sweetener added)
- 1/2 cup water
- 1 and 1/2 bananas (large, very ripe ones will work best)
- 4 tbsp pure maple syrup
- 1 cup old fashioned oats
- 1 cup fine almond flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tbsp vanilla
- 3 tbsp almond milk
- 1 tbsp golden flax meal
- 1 cup dark chocolate chips
For the Jam
- Place the cherries in a microwave safe bowl and cover with water. Microwave 3 - 4 minutes. Drain water.
- Place cherries and in a food processor and blend till a uniform consistency is reached, set aside.
For the scones
- Slice up the bananas and place them in a small non-stick skillet. If you don't have a non-stick skillet, lay a little coconut oil down first.
- Cover the bananas with the maple syrup.
- Cook over medium heat, stirring gently but constantly.
- When you begin to notice larger bubbles, turn the heat to medium low. Stir more vigorously, breaking up the bananas with your spoon. Continue to stir until the the bananas have mostly liquefied. This whole process should take about 6-7 minutes.
- Immediately place the bananas in a bowl -- if you leave them in the skillet, even with the heat off, the caramel will burn and stick. It should look kinda like baby food. Set aside.
- Combine the milk and flax and set aside. (flax egg)
- Blend the oats to a fine, silky flour.
- Combine the oat flour, almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Combine the caramelized bananas, vanilla, and flax egg.
- Add the wet ingredients to the dry ones. At first it will seem like there's not enough wet ingredients, but keep going and everything will come together just fine.
- Divide the dough two into two equal-sized balls.
- Place each ball in between two pieces of parchment and place a cutting board over top. Press down the the cutting board to flatten each ball into a disk. Each disk should be about 1/4 inch thick and about 5 1/2 - 6 inches in diameter. Wasn't that easier than rolling it out? Yes, it was.
- Okay. Back to your cherry jam. It may have cooled some. Pop it in the microwave for about 30 seconds or so. This will make it easier to spread. I also found it helpful to dip my spoon in hot water when spreading.
- Spread the jam generously on one of the disks. You might have some jam left over.
- Gently pick up the other disk and place it over the first. You don't need to press down.
- Preheat your oven to 350.
- Slice the disk into eight even pieces. Place on a parchment-covered baking sheet.
- Bake for 20 - 22 minutes, until nice and golden on top.
- Allow to cool slightly before adding chocolate.
- Melt the chocolate.
- Carefully spoon or spread chocolate over the tapered end of each scone. Allow excess chocolate to drip back into the bowl.
- Allow chocolate to harden. Enjoy with tea.
-may sub the almond milk and flax for 1 egg
-To maintain optimum freshness, store in an airtight container in the fridge
-lightly adapted from Fine Cooking's Gluten-Free Breads Cakes, Quiches and More 2014, page 42