Chocolate Chip Dried Cherry Scones are fabulous breakfast scones filled with Chocolate Chips & Dried Cherries. The texture is softer and the scones are glazed with a rich, powdered sugar icing which makes them sweet & irresistible. Great breakfast treat for weekends, company or a holiday breakfast. Prepare to swoon from the first bite!
1/3cupgranulated sugar(or up to a half cup, if desired)
1 1/4tsp.baking powder
1/4tsp.baking soda
1/4tsp.sea salt
1/2cupsalted buttercold (1 stick)
1/2cupsemi-sweet chocolate chips
1/2cupdried cherries
1tsp.pure vanilla extract
3/4cupbuttermilk(plus one tablespoon) or soured milk
1largeegg
1tbsp.half and halfor cream
2tbsp.granulated sugar
extra flour to roll scone dough in
ICING:
1/2cuppowdered sugar
1/2tsp.pure vanilla extract
1 1/2tbsp.half and halfor whole milk
Instructions
SCONES:
Preheat oven to 400º.
Line a cookie sheet pan with parchment paper.
Set aside.
In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
Stir or whisk well to combine ingredients.
Add butter and cut into mixture with a pastry blender until coarse crumbs form.
Add chocolate chips and dried cherries and stir again to combine.
Measure out buttermilk in a small measuring cup.
Add vanilla and stir to combine.
Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
Transfer dough to a floured bread board and knead three or four times.
Pat dough into a 7-inch round about one to two inches thick.
Cut the dough into eighths.
Transfer the scones onto the parchment paper-lined cookie sheet.
Combine egg and cream in a small bowl with a whisk.
Brush each scone with egg/cream mixture.
Sprinkle remaining two tablespoons granulated sugar over top of the scones.
Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
Cool before adding glaze.
Add glaze and serve.
ICING:
Combine ingredients in a small bowl and whisk until no lumps remain.
Use only as much half-and-half as needed to get a thick icing.
Don’t dilute with too much half-and-half so the glaze is runny.
Drizzle glaze over top of scones.
Serve.
Notes
NOTE: You can also use one cup of chocolate chips and omit the dried cherries, if desired.NOTE: You will not need all of the egg wash.NOTE: I could not get the mixture to mix without the additional buttermilk. It was still too dry.NOTE: My scones took 22 minutes to cook completely.NOTE: To sour milk: measure milk into a measuring cup. Add one tablespoon vinegar into milk and allow to sit out on counter about 5 minutes to thicken before using in recipe.