In the “American” scone category, this one’s going to be tough to defeat. The epitome of a Yankee scone – large, slightly crumbly, buttery, chocked full of good stuff and baked with a sugary crust – it needs neither butter nor reheating to enjoy.
Sour Cherry Chocolate Scones
Adapted from “Baked” by Matt Lewis and Renato Poliafito
Makes 16 large scones
|¾ c. + ¼ c.||Buttermilk or 1 c, whole milk + 1 T. White vinegar|
|1 t.||Vanilla extract|
|1||Zest of lemon, finely grated|
|4 c.||All-purpose flour|
|1 T||Baking powder|
|½ t.||Baking soda|
|½ t.||Kosher salt|
|1 ½ c||Unsalted butter, cubed and very cold|
|¾ c.||Dried sour cherries, softened in hot water, drained and chopped|
|½ c.||Semi-sweet chocolate, chopped|
|¼ c.||Sugar (use raw sugar if you have some on hand)|
|¼ c.||Semi-sweet chocolate|
Chill a large bowl in freezer. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the egg, ¾ c. buttermilk, vanilla extract and lemon zest. In a food processor, pulse together flour, sugar, baking powder, baking soda, and salt. Add cubed butter and pulse until the butter is pea sized. Transfer flour/butter mixture to the chilled bowl. Pour the wet ingredients into the dry ingredients slowly and gently knead until the dough just begins to come together. Add the cherries and chopped chocolate and gently knead to fully incorporate (but don’t overwork the dough!). Move the dough to a lightly floured surface and shape into two disks about 1 ½ inches high. Freeze disks for 10 minutes.
Cut each disk into 8 wedges. Place the wedges onto to baking sheet, brush each with remaining buttermilk and sprinkle with sugar. Bake in the oven for 25-30 minutes, rotating baking sheets halfway through baking time) or until scones are golden.
Cool on cooling rack completely. Melt chocolate and shortening in microwave and stir until smooth. Drizzle melted chocolate over each scone and allow chocolate to set.