Recipe: dark chocolate and cherry scones by The Sconnoisseur
11:01 08 September 2015
Cocoa with dark sour cherries and a hint of sweetness make these scones irresistible and bittersweet to the very last mouthful – a must try for home bakers and scone lovers alike
Makes 9 scones
• 45g caster sugar
• 5g baking powder
• 75g unsalted butter
• 30g cocoa powder
• 70g dry sour cherries
• 155g full fat milk
• 360g Self Raising Flour
• Pinch of Salt
• 10g Lemon juice
Preheat the oven to 200°C
1. Line baking sheet with parchment paper
2. Mix together the lemon juice and milk in a small cup, and set aside.
3. Roughly chop dried cherries, and set aside.
4. Combine the flour, cocoa powder, baking powder, sugar and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until it resembles a sandy texture. You can also cut the butter into the flour using a knife and fork.
5. Add the lemon juice milk and chopped cherries. Pulse (or mix) until the dough just comes together - don’t over mix. If the dough is too dry add more milk a bit at a time – you want it to hold together.
6. Turn out onto a floured surface, knead once or twice, just enough to bring the dough together. Use a rolling pin to roll the dough to 1 inch thick. Cut the dough into 9 pieces with a round 2.5-inch biscuit cutter.
7. Arrange the scones next to one another on the prepared baking sheet - 1/4-inch distance between each of them. Brush generously with the egg wash or milk and sprinkle with a little granulated sugar.
8. Bake for 10-12 minutes, or until golden on the tops.
Like this? Read the interview with Sergei Strelets from The Sconnoisseur.
Want to have scones made for you instead? Visit the Sconnoisseur shop at Great British Life.