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Wednesday, July 19, 2017

Sour Cherry and Chocolate scones

My daughter Kim presented me with an ice cream bucket of more cherries from her tree, and so decided to freeze enough for two pies over the winter for Dave and still had enough to make a few more things with.  I found this recipe online for sour cherry and chocolate scones, so made a batch this morning too and will probably freeze the remaining cherries for another day.  Kind of sick of making things with them right now..LOL.  Here is the recipe.  (they are good, would be really really good with a cup of good flavored or plain coffee)


It's from Adrianna Adarme, Fresh Tastes Blog:
3 cups all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, frozen
  • 1/2 pound sour cherries or regular cherries, pitted and halved
  • 6 ounces chocolate chunks or chips or morsels
  • 1 cup buttermilk, plus about 2 tablespoons more for topping
  • 1 tablespoon turbinado sugar, as topping
  • Directions

    1. Line a baking sheet with parchment and set aside.
    2. In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
    3. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
    4. Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
    5. Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
    6. Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
    Yield: 8 scones






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