Dark Chocolate Cherry Scones

Dark Chocolate & Cherry Scones
I have wanted to make scones ever since I went to Alice’s Tea Cup in New York. I was pretty excited when I bought their cookbook. I even bought a set of biscuit cutters from Williams Sonoma.

Dark Chocolate & Cherry Scones
It took me three attempts to make an edible scone! I’m glad that I kept trying because they taste amazing. The middle is perfectly fluffy. They were supposed to be a summer mixed berry but the fresh berries I bought went in the bin along with the sticky messy dough of the first two failures.
Dark Chocolate & Cherry Scones
Gross!
My first two attempts were using the Alice book and the dough was too sticky. I think the recipe calls for too much buttermilk. If anyone has successfully made scones from the book let me know! I used some dark chocolate chips and dried fruit that I luckily had in my baking cabinet for round three. In the end I ended up using some of the tips from the book and measurements from Joy of Baking website.
Scone at Alice’s in NY
Dark Chocolate & Cherry Scones
As I live in England, scones are pretty rife! They’re not as big as the one I had in the US and are served with clotted cream and jam. My favorite are the ones at Richmond Tea Box. They serve sweet scones like Lemon & Poppy seed as well as savory scones.
Dark Chocolate Cherry Scones
adapted from Alice’s Tea Cup and Joy of Baking (makes approximately 8 scones)
Ingredients
2 cups self raising flour (for UK bakers)/All purpose flour (for US bakers)
1/4 cup sugar plus a little more for sprinkling (I used vanilla sugar for sprinkling
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick/115g unsalted butter, cold
1/2 cup dark chocolate chips
1/2 cup dried cherries
1 tsp vanilla
2/3 cup buttermilk (I made my own by mixing soy milk with a dash of apple cider vinegar)
some milk or cream for brushing on top.
Dark Chocolate & Cherry Scones
1. Pre-heat oven to 400 F/200 C. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
Dark Chocolate & Cherry Scones
2. Cut the butter into small cubes and blend into the flour mixture using a pastry blender or 2 knives. The mixture should be like crumbs.
Dark Chocolate & Cherry Scones
2. Stir in the chocolate chips and cherries until evenly distributed. Add the vanilla to the buttermilk. Pour the buttermilk mixture into the flour small amounts at a time and stir. 2/3 cup buttermilk was enough for me but you may need a little more. If you add too much you can add in a little more flour.
Dark Chocolate & Cherry Scones
3. Lightly flour a clean surface and pat the dough into a circle (don’t knead). The dough should be one and a half inches thick. Using a biscuit cutter cut out rounds from the dough. Don’t twist the cutter or the scones will come out flat. Place on a parchment lined baking sheet (or good non stick sheet).
Dark Chocolate & Cherry Scones
4. Gather the scraps and keep cutting rounds (don’t knead the dough). If you don’t have a biscuit cutter cut little triangle slices (like pizza) from the circle of dough.
Dark Chocolate & Cherry Scones
5. Brush with some milk and sprinkle with a little sugar. Bake for 15-20 minutes until golden brown on top. Place on a wire rack to cool.
Serve with butter and jam if desired and don’t forget a cup of tea!

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