Friday, July 27, 2012

Cherry Chocolate Scones

I think it's funny how some words have two meanings. Take scones, for instance. When I tell my husband I want to make scones, he gets all excited and asks if we can make honey butter to go with them. See, to him scones are what I've always heard referred to as fry bread, or Indian Fry bread. Not an unlikable treat, but not something I'd generally go to. I find it funny that my husband doesn't think of scones as typical English scones (like I do) because he lived near there for practically 2 years of his life! Oh well.

Anyway, back to what I call scones. These dreamy, cream scones are as good as you're going to get people! If you've ever made scones, it's weird how it all comes together. Almost seems like it won't, looking at that big floury mass. But that butter and cream work their magic.

These are the lightest and most fluffy scones I have ever eaten. They practically melt in your mouth. My girls absolutely went crazy for them, especially with the little chocolate chips; although they could have done without the cherries. They actually love cherries, but they don't do the whole chunky fruit mixed up in baked goods concept.

Now is the prime time to get you some cherries. They do make the dough a little stickier than usual, but don't be dissuaded, you won't be sorry.

Cherry Chocolate Scones
2 cups (10 ounces) all-purpose flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 teaspoon salt
5 Tbsp. chilled, unsalted butter, cut into cubes
1 cup fresh cherries, halved and pitted
4 oz. dark chocolate, chopped (or use chips)
1 cup heavy cream
2 tsp. vanilla extract

Preheat oven to 425°F.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Stir in cream and vanilla, just barely combining, then gently stir in cherries and chocolate. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by either patting the dough into an 8-inch circle and cutting it into 8 wedges or cutting pieces with a biscuit cutter.

Place rounds or wedges on un-greased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

**If you want to glaze the scones, whisk together 1 cup powdered sugar, 1-2 Tbsp. milk and 1/4 tsp. almond extract. Drizzle over tops of warm scones.

SOURCE: Adapted from America's Test Kitchen via. Smitten Kitchen, and How Sweet It Is

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