It’s the month of Love and Black History so we’re doing CHOCOLATE scones with some LOVE fruit called cherries. I feel like I should call this blog The Crowded Scone Kitchen at this point because I post about them so often but my roommate loves them and it makes me want to try them in different ways, this way however came out to be a female dog word! It wasn’t hard or anything but the cutting out of shapes proved to give me annoyance or maybe I just needed better cookie cutters but I got it done and they turned out great! One Point : Taitiana
Behind the Scenes (BTS): As usual my roommate loves scones and I make them all the time but it’s also almost Valentine’s Day and I thought a cute breakfast in bed recipe post for your loved ones (or your parents if you’re trying to kiss that toosh) would be nice to do. I like Valentine’s Day, not because of its meaning, but because there are so many cute pink treats out there! Everything is either red or pink and it’s all so adorable I can’t help but get swept in the color scheme or in this case the flavor scheme.
Adjustments: Let me take the time to tell you cherries taste awesome! The work involved in them however sucks! I always forget how much I hate dealing with cherries until I have to deal with them again; the pitting is the worst part, I only have the basic necessities in my kitchen when it comes to baking which means a cherry pitter is not in my drawer so a knife and a lack of patience will have to do. This recipe though might require a food processor (I have a mini one, but didn’t use it) if you want your cherry pieces even smaller. That’s really the only adjustment I would make in this recipe or the replacement of white chocolate instead of dark chocolate is an option as well; berry fruit with white chocolate is pure heaven!
Alterations: The amount of alterations possible here are sort of limitless, you can switch out any berry fruit you want just remember that they must be diced (unless its blueberries) and I would recommend macerating them (a tablespoon of sugar mixed in the fruit with a squeeze of lemon juice and put them in the fridge for 30 minutes to an hour to help take some of the moisture out) to stop the liquids from breaking up the scone. In terms of the chocolate any chocolate will do, white, milk, dark or even cocoa nibs would be a good flavor component.
Helpful Hints & Suggestions: If you’re doing the Valentine’s Day thing and want the cut out seen in the pictures I would say chop your fruit even smaller. The cherries are a bit hard to cut through fully with a cookie cutter while the chocolate chips just take an extra hard push into the dough. Also if you want to do letters as well, O does not cut well nor does E, A, B, G, Q, R, or X. The curves of the shapes are just too much for scones with fruit and chocolate to get perfect lines into it.
Ta-Ta-For-Now: Well I’m off to make some more V-Day treats for family and friends, I usually do this because I love celebrating any holiday really as long as it’s not my birthday (yes, I’m one of those). I hope you all have a great remainder of your week and remember you don’t need a Valentine. I find it to be less stressful when I don’t have that crap to deal with. I swear I was born a man in a woman’s body. Love you all and enjoy the recipe!
Dark Chocolate + Cherry Scones
2 c. (240 grams) Flour
3 tbsp. (45 grams) Brown Sugar
2 1/4 tsp. (9 grams) Baking Powder
1/2 tsp. (4 grams) Salt
1/4 c. (60 grams) Butter
1 egg (50 grams)
1/3 c. (80 grams) Cold Milk
2 c. (450 grams) Cherries (diced)
3/4 c. (130 grams) Chocolate Chips
- Pre-heat, Measure & Mix: Preheat your oven to 375F/190C and pre-measure out all your ingredients with your flour, sugar, chocolate chips, baking powder and salt being sifted together and in one bowl, followed by your wet ingredients (eggs, milk) in another bowl. Once your dry ingredients are sifted add your diced cold butter and combine with your fingers until your dry ingredients are coarse and crumbly, follow this by adding your cherries and your wet ingredients. Mix together.
- Cut & Bake: If you want to do cut your scones into the shapes shown in the post then roll out onto a floured board and proceed to cut with your heart, circle or lettered shape cookie cutter. If you want to keep it simple that you can either use an ice cream scooper, large would be best, or mold the dough into a flattened circle cut your dough in half, cut those halves in half and cut those quarters in half to equal out to 8 scone triangles. Put your scones on a baking sheet lined with parchment paper or whatever you use, brush your scones with melted butter, sprinkle with sugar and a pinch of fine sea salt, and bake for 15 – 20 minutes, checking after 15.