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Chocolate Cherry Scones

Adapted from Clair Ptak’s Cream Scones and David Burtka’s Chocolate & Cherry Scones
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Servings 12 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

Serving tip:  I totally improvised a creamy topping using fromage blanc that I thinned with a bit of heavy cream.  The slight tang of the cheese was a refreshing accompaniment to the sweet scones and cherry jam!  (Slightly thinned ream cheese would work too.)