Scones with Chocolate Chips and Dried Cherries
|2 c all-purpose flour
||stir into a dough
||bake 20 minutes at 425°F
|¼ c granulated sugar
|1 T baking powder
|½ t ground cinnamon
|¼ t salt
|¾ c (3 oz/90 g) coarsely chopped dried pitted sour
|½ c (3 oz/90 g) miniature semisweet chocolate chips
|1⅓ c heavy (double) cream, or as needed
- Preheat an oven to 425°F.
- In a large bowl, sift together the flour, the ¼ c sugar,
baking powder, cinnamon and salt.
- Stir in the cherries and chocolate chips
- Using a fork, stir in enough cream to form a slightly moist
dough. Gather the dough into a ball
- Transfer the dough to a floured work surface and knead gently
until smooth, about 15 turns. Add more cream if necessary to moisten
- Roll out the dough ¾ inch thick.
- Using a floured biscuit cutter or glass 2½ inches in
diameter, cut out rounds. Transfer the rounds to an ungreased baking
sheet. Gather together the scraps, pat out ¾ thick and cut out
additional scones. Add to the baking sheet
- Brush the scones with melted butter.
- Sprinkle with sugar.
- Bake until light brown and just firm to the touch, about 20
- Serve warm, or let cool on racks and serve at room temperature.
- To store, wrap tightly in aluminum foil and keep at room
temperature for up to 1 day
Makes about 1 dozen
Shamelessly stolen from the Williams-Sonoma
Gifts from the Kitchen, recipes by Kristine Kidd