I think I may be a bit crazy to turn on my oven right now. Next week is definitely going to a be an oven-free recipe, but a few days ago I was craving a baked good and I had a pile of sour cherries that needed a home…so, scones!
Of course, these can be made with regular cherries, no sourness needed, but man do I love them. Their tartness is so welcomed against the buttery goodness of this scone and sings against the rich chocolate chunks. I like to think of them as the unicorn of the cherry world.
This is my basic scone recipe. It never lets me down and as the season’s change, I swap the ingredients, add citrus zest of all kinds to it and increase or decrease the sugar depending on those added ingredients.
If you’re in the mood for a baked good in the dog days of summer, here are you!
Sour Cherry Chocolate Scones
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons unsalted butter, frozen
- 1/2 pound sour cherries or regular cherries, pitted and halved
- 6 ounces chocolate chunks or chips or morsels
- 1 cup buttermilk, plus about 2 tablespoons more for topping
- 1 tablespoon turbinado sugar, as topping
- Line a baking sheet with parchment and set aside.
- In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
- Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
- Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
- Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
- Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
Yield: 8 scones
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.