Recipe of the Week: Chocolate Cherry Scones

Posted 12/16/21

Try this sweet treat ...

You must be a member to read this story.

Join our family of readers for as little as $5 per month and support local, unbiased journalism.


Already have an account? Log in to continue. Otherwise, follow the link below to join.

Please log in to continue

Log in
I am anchor

Recipe of the Week: Chocolate Cherry Scones

Posted

Ingredients:

½ teaspoon salt

½ teaspoon baking soda

1 tablespoon baking powder

¾ cup sugar

3 ½ cups flour

1 cup (2 sticks) unsalted butter, cut in to ½ inch cubes and frozen

1 cup dried cherries

1 cup dark chocolate chunks or chips

¾ buttermilk

¾ cup heavy cream

Directions:

1. Preheat oven to 400 degrees F with 2 racks set in the middle position.

2. In an electric stand mixer fitted with the paddle attachment, combine the salt, baking soda, baking powder, sugar and flour. Mix on low until combined. Add the butter and cover the top of the bowl with a large kitchen towel and mix on medium speed until the butter breaks up into smaller pieces throughout the flour mixture. Add the cherries and dark chocolate and mix at low speed until combined. Pour in the buttermilk and cream and mix on medium speed until just combines. Do not overmix or the scones will be tough.

3. Use a medium ice cream scoop (about 2 ounces) and drop leveled scoops of the dough to 2 large baking sheets lined with parchment paper. Bake for 8 minutes then rotate the baking sheets top to bottom and front to back. Bake until the scones are light golden brown and just cooked through, about 8 additional minutes.

4. Cool for 5 minutes before serving warm.

This week’s recipe provided by Southern Heritage Real Estate.

recipe, LaBelle, scones

Comments

x