Sunday, July 27, 2014

Chocolate Cherry Scones

I can remember that a previous employer had a person in management that would take time out for afternoon tea .  I find this unusual , especially since most offices always have a counter full of coffee pots.  However, a tea time break may be just the thing to brighten up the afternoon.

As always, tea time should include some tasty food.  As far as I am concerned, scones have been overlooked.  Scones, for some reason, are not an item you see very often in bakeries but there is no doubt that they are just as worthy as cookies or cupcakes. Also, there is enough of a variety to appeal to everyone.  Some are savory, others sweet and the base can have a bready quality or skate very close to being cookies.

In this particular recipe, the harmony created with the sweet dried cherries and the semi sweet chocolate does create a craving for seconds. Also, there is a hint of something extra, which is cinnamon.

Take some time for yourself and friends with an afternoon tea and don't forget the scones! This recipe makes about 1 dozen scones.

Cherry Chocolate Scones
adapted from Gifts From the Kitchen

Ingredients/ Scones
3/4  cup or 3 oz coarsely chopped cherries
1/2 cup miniature semi sweet chocolate chips
1tbs baking powder
1/4 tsp salt
1/4 cup sugar
1/2 tsp gnd cinnamon
2 cups flour
1 1/3 cups heavy cream

Ingredients/ Topping
melted butter
Cinnamon sugar or sparkling white sugar

Line a baking sheet with parchment paper and preheat the oven to 425 degrees.   In a large bowl, sift together cinnamon, salt, flour and baking powder.  Then stir in sugar.  Mix in the dried cherries and chocolate chips.

Add 1/3 cup of cream to the batter.  Using a pastry cutter or large fork, blend the cream into the dry ingredients.  Repeat this process, adding and mixing in the cream until the mixture can be formed into a ball of dough.

Lightly dust a flat surface with flour and place the ball of dough in the center.  Knead the dough about 15 times, turning after each time. Roll out the dough into a 3/4 inch thick mass. Take a 2 1/2 inch biscuit cutter and cut out rounds. Dust bottom edges of cutter occasionally between cuttings. Continue with the process, re-rolling scraps when needed.

Once all the dough has been cut into circles,  place on baking sheet about 1 inch apart . If one of the sides of the scone has flour on it, place that side up.  Bush the top of the scones with butter and sprinkle on the cinnamon.  Place the sheet in the oven for the scones to bake until light brown.  They should take about 20 minutes to be done. Scones will be firm to the touch.

Let cool in pan about 5 minutes then serve warm or let cool completely to serve at room temperature.
                              **LAST YEAR: French Strawberry Cake**