Ingredients
Scale
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 stick cold butter
- 1 cup heavy cream + more for brushing
- 1 egg
- 1 tsp. vanilla
- 1 cup fresh cherries, pitted and halved
- 1/2 cup dark chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Quickly pulse in a food processor or cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream, egg and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Fold in dark chocolate chips, then gently fold in cherries
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Divide the dough into 3 mini rounds. Form the dough into a circle (~1-inch high) by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut each circle into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream.
- Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- Before serving, sprinkle with powdered sugar.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Breakfast, bread, brunch