I’ve been on a bit of a scone binge recently, ever since I made a batch of my cream scones with homemade lemon curd from my backyard harvest of three trees. Scones in winter are an easy, one-bowl creation with basic ingredients many of us have on hand – flour, butter, cream, and sugar. (Cream Scone recipe.)
In winter I prefer to make them by hand, using my fingers to massage the cold bits of butter into the flour mixture. It’s fast and somehow satisfying. And an easier clean-up than bringing in a food processor, or even a pastry cutter, to the task. I figure I’m going to need to get in there with my fingers to pat, shape and cut the scones anyway, so why not go fully manual.
This version is fancied up considerably (inspiration from David Burtka and Food 52), but still using common pantry ingredients, chocolate and cherries. These two are a classic combination, but feel free to substitute dried cranberries, snipped dried apricots, even candied citrus or ginger bits. For another chocolate-cherry combo, check out my Chocolate-Chocolate Cherry Cookies!
The main serving photo shows a fairly traditional serving, but I’m thinking these sweet scones will also pair nicely with a scoop of ice cream (so many exciting combinations to consider!) and a drizzle of chocolate sauce or hot fudge for a full out, dessert version.
Chocolate Cherry Scones
Ingredients
- 2-1/2 cups all-purpose flour plus more for shaping
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup unsalted butter chilled and cut into 1/4-inch cubes
- 1/2 cup dried cherries soft and pliable
- 1/2 cup dark chocolate pieces either chopped from a bar or chocolate chips
- 3/4 cup heavy cream chilled
- 1/2 cup buttermilk chilled
- 1 teaspoon vanilla extract
- 1 egg beaten
- Turbinado sugar or other coarse-grind sugar, to sprinkle on top
Instructions
- Line a baking sheet with parchment paper.
- Combine together the flour, baking powder, baking soda and salt; then stir in the sugar in a large mixing bowl, at least 3-quart size. Make sure all the dry ingredients are thoroughly mixed. Set aside.
- Cut the butter into 1/2-inch cubes and rub through the dry ingredients with your fingers, a pastry cutter, or use a food processor -- any means that results in a coarse, crumbly texture.
- Add the vanilla extract into the heavy cream, then pour the cream and buttermilk over the top of the flour mixture. Gently stir with a wooden spoon until just combined. Add the chopped chocolate and dried cherries and stir to dust distribute them evenly throughout. The dough should be very moist and barely sticky.
- Turn the dough onto a lightly floured surface and press together into a block, adding scant amounts of either flour or cream if needed.
- Fold the dough in half, lifting and turning the dough over itself just once. Press together and let it rest for 5 minutes.
- When ready, pat the dough into about a 1-inch thick round. Use a 2-1/2-inch round cutter to stamp out the scones, pressing straight down through the dough and straight back out. Do not twist the cutter, as doing so will hinder the scones' rise. Gently reshape the dough back to a 1-inch thickness as needed to total 12 scones. Take care to not handle the dough too much.
- Transfer the scones onto the lined baking sheet. Cover with plastic wrap and place in the 'fridge or freezer for 10 - 20 minutes to rest. This helps the scones keep their shape while baking.
- Meanwhile, adjust a rack to the lower third position in the oven and preheat the oven to 400° F.
- When ready, remove the scones from their chilly rest and brush each with the egg wash, and sprinkle lightly with the turbinado sugar. Bake for about 20 - 25 minutes until golden.
- Remove from the oven and transfer to a wire rack to cool. Serve with your favorite jam, clotted cream, or butter.
Notes
