I woke up this morning and thought to myself “self… you’re up early enough… what can we bake?”
Scones were the answer. So scones I did make.
I’m actually not a huge fan of scones. I’ve always known them to be a little too dry for my liking, but this recipe yields crumbly, yet moist, scones. They feel a bit dry to the touch but once you pop a bit in your mouth they just melt away!
The recipe is pretty flexible in the sense that you can add in whatever mix-ins you like. Any type of dried fruit, diced apples, plums, chocolate chips… I’d just stay away from fruit that’s high in water content (i.e. watermelon) since it will probably make your dough funky. I had some dried cherries from the farmers market and a bar of dark chocolate from Trader Joes, so that’s what I used.
Dark Chocolate Cherry Cream Scones
adapted from smitten kitchen
makes 8 scones in about 25 minutes
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cherries, chopped roughly (I leave some whole)
1/2 cup dark chocolate, chopped (if you’re not using chips)
1 cup + 2 tbsp heavy cream
Adjust oven rack to middle position and heat oven to 425°F.
Place flour, baking powder, sugar and salt in large bowl and whisk together.
Use your fingertips to break down the butter and cut it into the flour until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in cherries and dark chocolate.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by forming the dough into an 8″ circle, then cutting the dough into 8 wedges with either a knife or bench scraper.
Place wedges on ungreased baking sheet and brush with remaining 2 tbsp of cream (optional). 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.