Cherry-Chocolate Cream Scones
Most traditional scone recipes use both butter and milk or cream. For our Cherry-Chocolate Cream Scones, we’ve simplified the process by using only heavy cream, which also shortens the preparation process. The end result yields a crispy, more browned crust with a moist interior. Any dried fruit, such as cherries, apricots, or even raisins, will work. The vanilla and almond flavors are added because they go so well with cherry and chocolate.
Note: The two-step baking procedure is important. The initial high heat yields a higher rise, but if left to bake at that temp, the bottoms will burn while the interior remains undone. This technique should produce scones that are moist on the inside with a crispy and light crust.
Dietary Category: Vegetarian
Ingredients:
- 2 cups all-purpose flour
- ½ cup light brown sugar
- ½ Tbsp baking powder
- ½ tsp salt
- ¼ cup dried fruit and/or chocolate chips, diced into half-inch cubes if needed
- 1 cup heavy cream
- ½ tsp almond extract
- ½ tsp vanilla extract
- 1 egg, beaten for egg wash
- white granulated sugar for topping
Instructions:
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Preheat oven to 425° F.
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Combine flour, brown sugar, baking powder, and salt and mix thoroughly; add diced fruit and chocolate.
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Combine almond and vanilla extracts and heavy cream in a separate bowl. Add to flour mixture. Stir with a spatula until there are large clumps of dough. Do not over mix!
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Using squeezing motion with clean hands, press the dough into a ball.
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Place dough onto a clean large cutting board and press into a disc approximately 1 inch thick and 10 inches in diameter.
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Cut into 8 wedges and move to a baking sheet lined with parchment.
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Beat the one egg. With a pastry brush, coat scones with egg wash and sprinkle with sugar.
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Bake at 425° F for 10 minutes.
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Reduce heat to 375° F, rotate sheet, and then bake for 10 minutes more until golden brown and delicious.
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Allow to cool on a cooling rack for 15 minutes.
Recipe By: Chef at Castle in the Country - January 23, 2024