The classic combination of cherries and chocolate shines in this teatime treat.
Cherry-Chocolate Scones
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 4 tablespoons cold salted butter, cut into pieces
- 1⁄4 cup chopped dried cherries
- 1⁄2 (4-ounce) bar 70% dark chocolate, chopped
- 3⁄4 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cherries and chocolate.
- In a small bowl, whisk together 3⁄4 cup cream, vanilla extract, and egg yolk. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half until smooth, 4 to 5 times. Using a rolling pin, roll dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze for 15 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 to 18 minutes. Serve warm.
