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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:
Flour
Cuisine:
Scottish
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Ingredient Insight - look inside this recipe
Baking Powder
Butter
Buttermilk
Cherries
Chocolate
Egg
Flour
Salt
Sugar
Winter
Summer
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Fall
Quick
Bake
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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.
sgrishka
on Mar 21 2008 5:37PM
Dried fruit of any kind can be used. Add pecans or walnuts for a variety. [I posted this recipe.]
Chefdave48
on Mar 18 2008 8:17PM
Total Time: 0:40
Active time: 0:00
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