Fluffy, flaky scones chock full of dark chocolate chips and plump dried cherries.
Prep Time30 minutesmins
Cook Time14 minutesmins
Chill Time30 minutesmins
Total Time1 hourhr14 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Chocolate Chip Scones, Dark Chocolate Cherry Scones, Dried Cherry Scones, Fruit Scones
Ingredients
1 1/2call-purpose flour
1 1/2Tgranulated sugar
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
6Tcold butter, cut into small pieces
1/2cbuttermilk*
1/2tspalmond extract
1/2cdried cherries
1/2cdark chocolate chips or chopped chocolate
Instructions
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Using your hands, rub the cold butter into the flour mixture until you have pea-sized or slightly larger pieces. Stir in dried cherries and chocolate chips, mixing until they're coated in flour.
Combine buttermilk and almond extract, then slowly add to the flour mixture, mixing gently with hands or a fork.
Once all buttermilk has been added, use your hands to gently press the mixture together into a ball. Note: if the mixture is dry at this point, don't add more liquid (trust me). Also, make sure not to overwork the dough. Just press it together until it forms a ball.
On a lightly floured surface, press the ball into a 1/2"-3/4" thick disc. Cut disc in half, then cut each half into thirds, making 6 triangles. Place scones onto a parchment or Silpat lined baking sheet, then set the sheet in the freezer for 30-60 minutes (optional, but it makes for a fluffier, flakier scone).
Preheat oven to 425°F.
Bake scones for 12-16 minutes, or until scones are golden brown and there are no wet-looking spots on top.
Allow scones to cool on the baking sheet for about 10 minutes, then remove to a cooling rack to cool. Serve warm or at room temperature.
Notes
*Don't have buttermilk? Use milk (any kind - regular or plant-based), and add 1/2 tsp lemon juice or white vinegar.