Cherry Chocolate Scones

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Cherries are in full season here – red, pink, white, dark red, all sorts of colors are available. My favorites are the Amarena cherries, dark and slightly bitter, with plenty of flesh and juice, the kind of cherries that stain your fingertips and clothes… stains that bring many childhood memories back, the kind of stains that I don’t mind anymore. I loved climbing trees to pick these up when I was a kid and the taste of freshly made cherry jam is something that I will never forget.

I couldn’t let the season go by without making some dessert with cherries – my Facebook feed is loaded with cherry desserts, from clafoutis, crumble, ice creams or cheesecakes and I felt inspired. And thus these cherry chocolate scones were born. I do think cherries and chocolate are a match made in heaven so a few chocolate chips were thrown in the batter just to melt during baking and take these scones more to the decadent side rather than the healthy, breakfast kind of snack. I enjoyed these more than I should have (guilty as charged for eating them with plenty of butter) and scones is something I’ll surely be making again in a different combination – such a versatile dessert!

Servings :8 scones

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Ingredients

100 g whole wheat flour
180 g all-purpose white flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
60 g white sugar
80 g butter (chilled)
125 ml milk (chilled)
125 g cour cream (chilled)
150 g cherries (pitted and chopped)
50 g dark chocolate chips

Instructions

Pre-heat your oven to 375F – 190C and line a large baking tray with parchment paper. Sprinkle the parchment paper with a thin layer of flour and place aside.
Combine the flours, salt, baking powder, baking soda and sugar in a bowl and mix well.
Add the cherries and chocolate chips and mix.
Grate the chilled butter (I chilled mine in the freezer for 30 minutes before use) on a large grater and place it in the flour mix.
Using a fork, mix the butter with the flour until the mix looks sandy.
Stir in the milk and sour cream and give it a quick mix with the fork until a dough forms. Don’t knead the dough at all!
Transfer the dough on your prepared baking pan and gather it into a round without kneading it, as thick as 1-inch. Add a sprinkle of flour if the dough it’s sticky.
Using a knife sprinkled with flour, cut the round of dough into triangles and carefully separate the scones out on your baking tray.
Bake for 12-15 minutes until golden brown and well risen.
Allow them to cool in the pan before serving.