Chocolate Cherry Scones
These scones are just the thing to serve with coffee or tea on a chilly winter day. They easy to make, and the flavors go together very well! As always, you can make these gluten and dairy free. This recipe only calls for one egg, so no worries if your girls haven’t gone back into layer mode yet.
3 cups all-purpose flour or gluten free all purpose flour (1-1)
1/4 – 1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick of butter or non dairy butter (½ cup)
3/4 cup half-and-half or dairy free half and half
1 large egg
3/4 cup or so chopped dried cherries
1 cup dark chocolate chips – or more. It’s your call!
¼ cup coarse sanding sugar (optional)
1-2 tablespoons half and half or milk, for top of scones (optional)
In a bowl or a food processor, mix flour, sugar, baking powder, and salt. Cut butter into chunks and add to flour mixture. Cut in with a pastry blender or pulse in processor until mixture resembles coarse crumbs.
In a small bowl, whisk together half-and-half and egg and add it to flour mixture along with chocolate and cherries. Stir with a fork or wooden spoon just until moistened through.
Turn out dough onto a floured surface. Flour both hands then compress dough into a ball. Pat dough out into a 7-inch round about 1 1/2 or so inches thick. Cut into eight wedges and place on a greased or parchment-lined baking sheet.
Brush tops of scones lightly with half-and-half or milk and sprinkle with the coarse sugar.
Bake in a 350° oven about 25 minutes, or until tops are lightly browned. Enjoy!