Cherry Chocolate Scones
Course: BreakfastDifficulty: Easy12
servings15
minutes30
minutesThese are sooooo good. I found the recipe and played with it. Some I served with the orange drizzle and some I just sprinkled with vanilla sugar I made. Both were delicious either way. I am thinking of making these for my daughter’s class for Valentine’s Day. They are amazing warm, out of the oven or reheated with just a touch of butter or even better some creme fraiche. These are perfect for any brunch or breakfast or afternoon tea. My kids gobbled them up and put them in their lunch for a mid morning treat. When I make scones it is easy to pat them into an even circle and using a pastry cutter to cut them into triangles but feel free to get creative with whatever shape you want: triangle, circle, or heart shape.
Ingredients
2 1/2 cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/3 cup butter
2 eggs, lightly beaten
3/4 cup whipping cream
Orange zest, optional, I used it and it adds so much flavor
1/4 cup dried cherries, roughly chopped
1/4 cup mini chocolate chips
Whipping cream or milk
1 recipe Orange Drizzle or a Sprinkle of Vanilla Sugar
- Orange Drizzle
1 cup powdered sugar
2 Tablespoons orange juice
1/4 teaspoon vanilla
Directions
- Preheat oven to 400. Line a rimmed baking sheet with parchment paper. In a lg bowl, mix together flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center.
- In a medium bowl combine eggs, 3/4 cup whipping cream, rough chopped dried cherries, and chocolate chips and orange zest. Add the egg mixture to the flour and using a fork, stir until just moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and pressing it into its self. Once smooth, divide dough evenly.
- With one half, using your hands pat dough into a even 6 inch round, using a pastry cutter or a round dough cutter, cut out 6 scones and place on prepared sheet, follow with other dough.
- Brush with a little cream or milk and if using sprinkle with vanilla sugar. Bake for 12 to 14 minutes until golden. Cool about 5 minutes on baking sheet.
- Orange Drizzle
- While scones bake, mix together powdered sugar, orange juice, and vanilla until smooth.
- After scones have cooled for 5 minutes on pan, drizzle with orange mixture. Serve warm or keep fresh in an air tight container for 3 days. Reheat or toast to refresh.
