This year I have been pretty disappointed with my usual summer binge eating fruits. Nectarines being my absolute favorite! I find that they’re the best for ONE MONTH ONLY, and that month was usually June (here in Colorado at least), but maybe this year it’ll be August? I’m hopeful. Peaches have been hit or miss, but those are usually best in August. The CHERRY has been my favorite summer fruit this year, hence all the recent cherry desserts. I’ve decided to stick with the cherry theme this week and make some amazing scones with them!
This scone recipe is absolutely amazing. Its flaky, light, not too sweet, and best of all: it’s not going to be hard as a rock. With the addition of the cream in the recipe, the texture of the scone will be more like a biscuit than a hard-as-a-rock window displayed scone you may be used to.
Enjoy with some coffee or tea(I’m really into this Passionfruit, Papaya & Black tea from Private Selection right now) and you’ve got yourself a fantastic afternoon snack.
Cocoa Cherry Scones
Yield 20 scones
Flour 1 ¾ cup
Cocoa powder ¼ cup
Baking powder 1 T
Sugar ¼ cup
Butter 2.5 oz. (5 T)
Cream 1 cup
Dried cherries ¾ cup
Directions:
Measure flour, cocoa powder, sugar, and baking powder and put into a standing mixer fitted with a paddle attachment.
Mix on low to mix all ingredients together.
Add dried cherries, then butter, then cream. Dough should come together in a ball.
Remove from mixer and wrap in plastic wrap. Rest in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out dough until it is 1/2” thick. Punch or cut out desired shapes (I went with triangles) and place on a sheet tray fitted with parchment paper.
Bake for 15 minutes, cool, and enjoy!
Cocoa Cherry Scones
Ingredients
- 1 3/4 cup flour
- 1/4 cup cocoa powder
- 1 Tbsp baking powder
- 1/4 cup sugar
- 5 Tbsp butter, cold
- 1 cup cream
- 3/4 cup dried cherries
Instructions
- Measure flour, cocoa powder, sugar, and baking powder and put into a standing mixer fitted with a paddle attachment.
- Mix on low to mix all ingredients together.
- Add dried cherries, then butter, then cream. Dough should come together in a ball.
- Remove from mixer and wrap in plastic wrap. Rest in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- On a lightly floured surface, roll out dough until it is 1/2” thick. Punch or cut out desired shapes (I went with triangles) and place on a sheet tray fitted with parchment paper.
- Bake for 15 minutes, cool, and enjoy!