Sour Cherry and Chocolate Scones

Sour Cherry and Chocolate Scones

After nearly 22 years in our home on Sycamore Road in Ames, we decided it was time to give the kitchen an updated look. This required tearing out old cabinets and moving all of the appliances out of the way to make room for new cabinets. But of course, before the old cabinets could be removed to the garage I had to empty them. A kitchen is often known lovingly as "the heart of a home". After seeing just how much was stored in our kitchen I know this phrase is much more than a figure of speech. Every other room on the main floor of our house accepted piles of "kitchen items" for an indefinite period of time. It was unsafe to wander through any room in the dark because you most definitely would trip over stacks and stacks of "stuff"! In the midst of emptying cabinets I decided to take a break to make a new recipe, Sour Cherry and Chocolate Scones. We served them for breakfast when some of the kids were home to celebrate Daniel's birthday and all of us gave them our vote of approval.

Sour Cherry and Chocolate Scones

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 tablespoons unsalted butter, frozen
• 6 ounces dried cherries, hydrated in hot water for 30 minutes, then chopped
• 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