Cherry Chocolate Chip Scones

1 Dozen
100% would make this recipe for Cherry Chocolate Chip Scones again.

Delicate, soft, with a light crunch, and with a slight tartness of cherries and the sweetness of milk chocolate. Dazzle your scone with any jam or topping of your liking.

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Cherry Chocolate Chip Scones Ingredients

2 cups Flour	3/4 cup Buttermilk cold
4 teaspoons Baking powder	1 Egg cold
3/4 teaspoon Salt	1/2 cup Cherries dried
1/3 cup Sugar	1/2 cup Milk chocolate chips
6 tablespoon Unsalted butter cold	1/4 cup Brown raw sugar

Instructions for Cherry Chocolate Chip Scones

Preheat oven to 375 degrees.

In a mixing bowl, sift together flour, baking powder, salt and sugar. Cut in cold butter.
In another bowl, mix together the buttermilk and egg then add to the dry ingredients. Don't over mix the dough.

Stir in the dried fruit and chocolate chips. Pour dough out onto floured surface and press into a ball. Flatten down with palm of the hand. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove from the refrigerator and return to floured surface and roll dough out to a 1/2 inch thickness. Cut the dough into triangles. Brush the tops of the scones with some extra buttermilk. Sprinkle the tops with the raw sugar. Place on a non-stick baking sheet. Bake for 20 minutes or until golden brown.

Main Ingredient: FlourCuisine: Scottish

Ingredient Insight - look inside this recipe

Baking Powder

Butter

Buttermilk

Cherries

Chocolate

Egg

Flour

Salt

Sugar

Winter Summer Spring Fall Quick Bake Advance Snacks Desserts Brunch Breakfast Bread Flour Scottish

for flavor and categorization

These scones turned out light and delicious. The buttermilk helped produce a scone with a tender texture and a rich, tangy, buttery flavor which perfectly complemented the tartness of the cherries. Both the tanginess of the scones and the tartness of the cherries was balanced nicely by the sweetness of the milk chocolate (an ingredient I normally don't use in my scones). The only change I made was to soften the dried cherries by soaking them in a cup of Kirsch (a German brandy made from black cherries) overnight in the refrigerator; I then drained and patted them dry before adding to the recipe. The tartness and flavor of the dried cherries was enhanced and intensified by the subtle cherry flavor and slight bitterness of the Kirsch.