Dark Chocolate Cherry Scones
Posted by Cupcake Kelly on Apr 12, 2011 in Chocolate, Fruit, Other Desserts | 34 commentsI 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.
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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.
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Gross!
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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.
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Scone at Alice’s in NY
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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.
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Dark Chocolate Cherry Scones
adapted from Alice’s Tea Cup and Joy of Baking (makes approximately 8 scones)
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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.
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1. Pre-heat oven to 400 F/200 C. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
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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.
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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.
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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).
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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.
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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.
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Serve with butter and jam if desired and don’t forget a cup of tea!
Would love to hear from an English reflected AUSTRALIAN ANZAC biscuit .
Cheers will try out those scones soon
Just went to Betty's Tea Room in York with my husband on Sunday. He had the "Yorkshire fat rascal", by no means a little scone. We were discussing my need to try to make scones, as I have been here for about a year now and have tried my hand at a variety of other English foods. Will try this recipe out this week, but I might use dried cranberries (as I have them in my pantry) instead of dried cherries. Will post my results!
I started following your blog like 3 days ago and this stuff is just SO damn tempting! *slurp*
We dont get this kind of stuff in India!
Ha ha!
oł.. Mniam
i like!
@American Suburbanite - these scones are good in that you can throw in whatever you have around in your pantry. I think any dried fruit would be nice!
Yum! I love chocolate and cherries, i have never made scones before, but this might be an excuse to try them!
yum…… but im hopless when it comes to cooking and baking.
these look delicious!
I make a similar scone with white chocolate chips and raspberries - so good! I make the scone fairly thin add the chips and berries on top, then place another thin scone on top and press it on because stirring the berries in does make a sticky mess - my first try was in the bin too.
Fantastic! I'd like to try these (to make and to eat). Thanks for the wonderful photos and recipe. Congratulations on your success. One more step toward total Anglicization. LOL!
I don't think I have ever had a scone (such an American) but your's look scrumptious! Thanks for the inspiration.
YUM!!
Yum! I love scones. My favorite recipe is a white chocolate scone recipe. They were to die for with raspberry jam and clotted cream. I really miss clotted cream now that I'm back in the States!
Looks amazing…and delicious….and fantastic. I must say, this blog is bad for (controlling) my appetite and stirs up my London nostalgia!
I have a deep an fiery passion for afternoon tea and scones.
Baked goods in London makes me recall a glorious afternoon in St. James park at the little restaurant/cafe next to the pond, eating a fabulous chocolate tart. *sigh*
your blog is very informative … congratulations
ah I follow you, follow me too!
http://brunobyoe.blogspot.com
Following on from The American Suburbonite..I would heartily recommend Betty's Fat Rascals. I used to work at Bettys when I was a student up in York and I've missed those little rascals every day since moving away!
I was just reading the post about cupcakecamps- that is such a great idea, I've never heard of those before! Are they very common over in the States?
Kate'scakesandbakes
Those look delicious!! I'm definitely gonna have to try this recipe. Thanks for the inspiration
xoxo
http://stunningsundays.blogspot.com
@kate - cupcake camp is definietly popping up everywhere now. A lot in the states and we had one in London and there is also one in Paris.
Yum, I want some now!
Sounds dee-lish; I'm an American living in Dublin and I'm constantly baking for the girls at work…so, I love your blog!! Quick question…I need to bake for a baby group this Friday and one of the girls is allergic to dairy, so I can't use butter. How do you think olive oil spread would fare in this recipe??
A spread replacement instead of real butter won't give you the same fluffiness that real butter does. It might make it a bit more oily as well. If I were to do it I would make sure the spread is pretty cold and reduce the salt added if there is salt in the spread.
This looks amazing!!!!!! I wish i could bake as well as you!
These are my weekend baking project! They look SOOOOO yummy! Thank you! I just love your blog!
oh my goshhhh i NEED to make this! Can you transfer your baking skills to me?! THANKS!
this recipe sounds de-LISH! I'm going to have to try it.
On another note, your blog is delightful. I'm an American who spent a semester in Siena, Italy during college. I've had the travel bug ever since. Unfortunately we don't have the travel budget. Via your blog I shall live vicariously through you. Keep it up! You're my eyes, ears, and palette in the UK!
What a cute idea for a blog! I'm also an American blogger living in London!
what a great blog! you are so inspirational and I aspire to be a great blogger like you! if you get the chance i would love for you to check out my blog! I would love to hear your opinions!
follow me?
http://www.so-hi.blogspot.com
What a great recipe! I love to make scone, Bobby Flay has a pretty good blueberry scone with a lemon glaze recipe that you should try sometime.
http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe/index.html
Your blog makes me hungry, but it's absolutely fabulous!
I found your blog through Blogs of Note a little while ago. I keep coming back to it, so I must like it.
I'm on a mission to teach my kids (ages 6, 4 & 2) to cook and this recipe looks perfect for them! Thanks!
cookingwithjanice.blogspot.com
Only if you're curious.
Made these last night for my husband with the dried cranberries instead of cherries and he loved them…he had 3 with his cuppa! Will post pictures on your fb page soon:)
YUM! These look wonderful - so much so that I'm printing your lovely recipe to try tomorrow! Just one question: would you bake these at the same temperature as the link from 'Joy of Baking'?
Sorry if you said elsewhere on your post - I may have just missed it!
Looking forward to hearing back from you!
Katy (whatkatydid.blogspot.com)
oops it was missing! yes 200 C/400 F.
Thanks!