Since the scone challenge for Daring Bakers a couple of weeks ago, scones have become a bit of a go-to bake for me. When I’m feeling like playing with flavours, rather than wondering how they’d go in a cake or cookie, I’ve started thinking about how to make them work in a scone. I wanted to try something a bit more decadent with a scone, and I’ve been aching over playing around with chocolate and cherry since the joy of these cupcakes in December.
These are definitely along the decadent scale for a scone, especially as the texture verges on the heavy side. They are particularly good when they are just out of the oven, or reheated a little bit and the chocolate is melting out of the scone. Recipe after the jump.
185g plain flour
62g wholewheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
85g chilled butter, cubed
1/2 teaspoon almond extract
115 ml double cream
70g chopped dark chocolate
70g chopped cherries
1) Place flours, sugar, salt and baking powder into a bowl and whisk briefly to mix.
2) Add in the butter, and using a pastry cutter or two knives in a scissor motion, cut through the butter until the mixture resembles wet sand.
3) Add the almond extract and the double cream and bring the dough together with a knife. Here, it’s best to have the dough slightly drier than you normally would as, if you are using fresh cherries, then they will release a fair bit of liquid into the dough.
4) Place the dough onto a floured surface and knead gently for a brief moment. Work in the chocolate and the cherries to the dough mixture.
5) Pop the dough back in the bowl, cover with cling film and chill it in the fridge for 30 minutes. Preheat the oven to 190C, 170C fan, 375F.
6) Roll out the dough on the floured surface and cut into triangles. Brush the tops with a little heavy cream or milk.
7) Bake for 20-25 minutes until the tops are starting to turn golden.