You may want to brace yourself. Because we’re going to make something BEYOND DELICIOUS. They’re even a little bit dangerous. Just don’t tell your personal trainer or crossfit group if you have one. It’ll be our little secret.
DARK CHOCOLATE. CHERRY. SCONES.
WHOA MAMA. They’re basically cake you can call breakfast.
If your family is at their wits end from being stuck together for months, throw together a little cold butter, flour, sugar, and a few other secret ingredients and happy days will be here again. Dark chocolate and fruit for the mf’ing win!
Scones sound fancy, but it’s really just about getting the butter cut into the flour and lightly mixing together the remaining ingredients. Less is more with scones. Less mixing and less-messing-with are the key to making great scones that will love you tender.
Plop them on the counter.
I like to cut them into wedges to I’m not wasting one bit of that dough.
Pop ’em in the oven.
I am so sorry about your countertops.
Let me also apologize for your shirt. Wear an apron. Do as I say and not as I do. I was going to sit down to edit photos and I had to bathe first. #BlessThatMess
Ohhhhh you gonna love them.
Dark Chocolate Cherry Scones
- 1 stick very cold unsalted butter (cubed)
- 3 cups all purpose flour (tested with White Lily)
- 2 Tbsp baking powder
- ½ cup sugar
- 1 tsp salt
- 2 eggs
- ¾ cup cold evaporated milk (plus more in case if the batter seems dry–mine needed one cup)
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- ¾ cup dark chocolate chunks
- 1 cup cherries (pitted)
- Preheat oven to 450°F. Grease a baking sheet and set aside.
- In a very large mixing bowl, mix together all dry ingredients. Set aside.
- In a small mixing bowl, beat eggs very well until no streaks of eggwhite remains. Add in remaining wet ingredients and mix very well until all combined. Set aside.
- Add butter to dry ingredients. Using a pastry blender, cut butter into flour until butter is cut into pea-sized pieces.
- Once the butter is in small pieces and spread throughout the dough flour mixture, make a well into the flour and pour in the wet ingredients. Add the mix-ins on top of the wet ingredients.
- Use a spatula to gently stir the mixture together. Mix together just until combined. DO NOT OVERMIX. If the dough seems too dry or if you live in a dry climate, you can add
- Dust flour onto work surface (I use a clean countertop) and pour dough onto it. Roll out to into a disk that is about 1 inch to 1.5 inches in depth.
- Using a pastry scraper, cut the disc into 8 equal wedges.
- Add wedges to greased baking sheet, leaving some space in between, and bake for 15 minutes or until browned.
- Remove from oven and place on a cooling rack or serving platter. Serve warm.