Cherry, Chocolate, and Buttermilk Scones
|3 T sugar
||bake 15-20 minutes at 375°F (190°C)
|¼ t cinnamon
|1 c (140 g) all-purpose flour
||form and cut
|1 c (140 g) cake flour
|¼ c (50 g) sugar
|2 t baking powder
|½ t baking soda
|¼ t salt
|1 t orange zest
|8 T (1 stick, 115 g) unsalted butter, cold
|¾ c (90 g) dried cherries, sweet or sour
|⅓ c (40 g) miniature chocolate chips
|⅔ c (170 ml) buttermilk
- Stir together 3 T sugar and the cinnamon. Set aside.
- In a large bowl, whisk together the flours, remaining sugar, baking powder, baking
soda, salt, and orange zest.
- Cut the butter into ¼-inch cubes and add to the flour
mixture. Cut in, using a pastry cutter, your fingers, or the paddle
attachment of a stand mixer, until the mixture resembles cornmeal with
evenly dispersed chunks of butter.
- Stir in the cherries and chocolate chips.
- Stir in the buttermilk, just until a wet sticky dough is
- Turn out the dough onto a lightly-floured work surface. Pat into a
round, 1″ thick. Cut into 8 wedges.
- Press the top of each wedge into the reserved cinnamon-sugar
- Bake 15-20 minutes at 375°F (190°C), until firm to the
touch and lightly golden brown.
Makes 8 scones
Variation: substitute an equal amount of any dried fruit for the
cherries. Dried cranberries work very well.
Shamelessly stolen from David Leibowitz's The Great Book of Chocolate