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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A variation of the scone recipe in the 1999 ed. of the Joy of Cooking. I've always loved the combination of chocolate and cherries. Ingredients:
2 cups flour |
1/3 cup sugar |
1 tbsp baking powder |
1/2 tsp salt |
6 tbsp cold unsalted butter (3/4 stick) |
1/4 cup dried sour cherries (such as montmorency) |
1/4 cup chocolate chips |
1 large egg |
1/2 cup heavy cream |
1 additional tbsp cream |
sugar for sprinkling |
Directions:
1. Preheat oven to 425 degrees and then mix together flour, sugar, baking powder, and salt in large bowl.
2. Cut butter into pieces and put in bowl with flour mixture.
3. Cut butter into flour with pastry blender or using two knives or with a food processor (I use a pastry blender), tossing pieces of butter with flour.
4. Continue to cut butter until largest pieces are pea-sized (the rest will be coarser, but smaller).
5. Do not overmix, which will toughen the final product—the pieces should be separate.
6. Stir in cherries and chocolate chips.
7. Whisk egg and cream together.
8. Add to flour-butter mixture all at once.
9. Mix with a wooden spoon just until dry ingredients are moistened (don't overmix in this step either).
10. Gather dough into ball in the bowl and knead gently with your hand against bottom and sides of bowl, so that the loose pieces of dough become incorporated into the ball-no need to get the bowl sparkling clean, though.
11. Transfer dough to lightly floured surface and shape into 8-inch circle.
12. Cut into 8 wedges.
13. Place wedges on ungreased baking sheet, allowing space between them.
14. Brush tops with remaining cream and sprinkle small amount of sugar on top (I use demarara sugar).
15. Bake until tops are golden brown, anywhere from 12-20 minutes, depending on your oven.
16. Let cool on rack or serve warm.
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