Dark Chocolate and Sour Cherry Scones

Dark Chocolate and Sour Cherry Scones

  I am K-razy about Cherries! Always have been. Some of my earliest memories are of cherry pie. Well that  explains a lot, welcome to a glimpse at my world! I love all forms of cherries. Fresh, stewed, baked and most certainly dried. Something happens to fruit when it has been dried. It concentrates and intensifies the flavor into a smaller space. Dried cherries have that wonderful sweet-tart flavor that I love the most. Paring it with dark chocolate is just down right, well you know....luscious. You thought I was going to say sinful didn't you? There is nothing sinful about these scones they are heavenly! They are the perfect addition to any Christmas morning buffet. Your guests will love these served with clotted cream or a simple Cherry Butter*. Surprise your honey New Year's Morning with a basket of Dark Chocolate and Cherry scones, coffee and his/hers favorite newspaper in bed. Start the New Year right! Enjoy!

Dark Chocolate and Sour Cherry Scone Dough

1 large egg
1/2 cup cream
11/3cupflour
1/3 cup buckwheat flour*
1/3 cup cornmeal*
1/2 cup sugar LESS 1 tbsp.
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,   chilled and cut into cubes
1 cup dark chocolate chunks, I use Dove bars, chopped AND chilled
3/4 cup coarsely-chopped dried sour cherries
1 egg yolk mixed with 1 teaspoon milk
coarse or granulated sugar for dredging the scones
  Preheat your oven to 400F and line a baking sheet with  parchment paper or non-stick foil.
1. In a small bowl, stir together the egg and cream.
2. In a large bowl, whisk together the flour, buckwheat, cornmeal, sugar, baking powder, and salt. *If you do not have buckwheat or cornmeal you can use all flour. Buckwheat just seems to give a rustic taste that I like when paired with chocolate.
3. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles small peas.
4. Add the egg mixture, stirring with a spatula, JUST until the dough is moistened, then stir in the dark chocolate bits and sour cherries.

Divide dough into 8 scones.

5. Turn your dough out on to a lightly-floured surface. If the dough is too wet and sticky, dust the dough with a spoonful or two of flour on the counter-top, lightly kneading it into the dough. Pat the dough into an 8 inch circle.
6. Use a pastry scraper or knife, divide the dough into
                                                           eight scones.
7. Brush the tops of each wedge with the a glaze made by lightly beating the egg yolk and the teaspoon of milk together with a fork. Carefully picking up each scone, dip the top in a small bowl of sugar so they are generously coated. I use Coarse Sanding Sugar to coat my scones, but super-fine will work just as well. Use what you have. Set each scone right-side up on the baking sheet, evenly-spaced apart.
8. Bake the scones for 25 minutes, or until the tops are golden brown.
*Cherry butter can easily be made by mixing together 3 ounces of softened cream cheese, 1/4 cup softened unsalted butter, and 1/2 cup cherry preserves. Mix it together until all is blended. Keeps well in the fridge. ENJOY!