Dark Chocolate-Cherry Almond Scones

• Vegetarian

• Produce

  • 1/2 cup Cherries, dried

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 2 tsp Almond extract
  • 1 tbsp Baking powder
  • 1/2 cup Confectioner sugar
  • 1/2 cup Dark chocolate chunks
  • 1/2 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cut into 4-inch cubes 5 tablespoons chilled, unsalted butter, unsalted
  • 1 cup Heavy cream
  • 4 tsp Whole milk or heavy cream

Found on bostongirlbakes.com

Description

Ingredients

• 2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
• 1/2 cup dried cherries
• 1/2 cup dark chocolate chunks
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup heavy cream
• For the icing:
• 1/2 cup confectioner sugar
• 4 tsp whole milk or heavy cream
• 1 tsp almond extract

Directions

• 1. Adjust oven rack to middle position and heat oven to 425°F.
• 2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
• 3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in cherries and chocolate. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add cherries and chocolate and pulse one more time. Transfer dough to large bowl.
• 4. Stir in heavy cream, vanilla, and almond extract with a rubber spatula or fork until dough begins to form, about 30 seconds.
• 5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.
• 6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
• 7. For the icing: combine icing ingredients in a bowl and whisk to combine. Top cooled scones with icing.