“The joy of brightening other lives becomes for us the magic of the holidays.”
—W. C. JONES
Cherry-Chocolate Scones
Makes 12
The classic combination of cherries and chocolate shines in this teatime treat. While we used a dark chocolate, the recipe will also work with lighter chocolate, as long as it’s good quality.
2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
4 tablespoons cold salted butter, cut into pieces
¼ cup chopped dried cherries
½ (4-ounce) bar 70% dark chocolate, chopped
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
1 teaspoon vanilla extract
1 egg yolk
• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cherries and chocolate.
• In a small bowl, whisk together ¾ cup cream, vanilla extract, and egg yolk. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
• Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half until smooth, 4 to 5 times.
