You may have noticed I've been really into scones lately. They're almost too easy NOT to make. Also I've got plenty of time on my hands.
2 cups flour + more for dusting the surface
1/2 tablespoon baking powder
1/4 teaspoon baking soda
3 tablespoons granulated sugar + more for sprinkling
5 tablespoons unsalted butter
1 cup dried cherries (like cherry raisins)
1 dark chocolate bar (I only used 6 of the squares but this is personal preference)
1 cup heavy cream or whole milk + more for brushing
For Serving (2 options):
1 cup whole milk ricotta mixed with 1 teaspoon lemon juice, 1/2 teaspoon lemon and 1/2 teaspoon dried rosemary, whisk or whip until smooth
clotted cream, a classic!
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Stick the butter in the freezer for at least 5 minutes or up to overnight.
Sift the flour, baking powder, baking soda and granulated sugar into a mixing bowl. Grate your butter onto a plate and then add the butter into the flour mix and toss to coat it. Using your fingers mix the butter in and break it up into even smaller pieced until the mix is crumbly but holds some shape when you squeeze it in your hand.
Use a large knife to chop your chocolate bar into 1 cm pieces. Add the dark chocolate and dried cherries into the flour and mix them in until evenly distributed.
Create a divot (small indent) in the center of your dry ingredients, pour in the heavy cream and then slowly incorporate the flour to create a dough (you can use your hands for this part too). Be very gentle with the dough, you want it to have layers, and if you over mix it or mix it roughly the texture will change. Lightly dust a clean surface with flour and then pour the dough out onto the surface. Gently roll and fold it into a ball so that it's all sticking together then press it down into a 1 inch thick circle or rectangle. Cut the dough into at least 8 pieces. You can cut them into squares or triangles of different sizes.
Place the scones onto your baking sheet and brush the tops with heavy cream, you can also dust them with lemon zest and a pinch of sugar. Bake for 13-16 minutes depending on the size and thickness.
Serve with clotted cream or whipped ricotta! These are best warm so if you cannot eat them right away, I suggest reheating in a toaster oven or microwave. Enjoy!
I hope you make these and I hope you love them! Scones are fun and easy to make and great to have around.