Cindy's Cherry Chocolate Chip Scones
Featured on page 44 of Margaret Fox's book
MORNING FOOD
Breakfasts, Brunches & More for Savoring the Best Part of the Day
These scones won a special mention at the Boonville County Fair and Apple Show and are the perfect scone for any occasion. Your family and friends will love them!
Preheat oven to 425 degrees.
- 1 egg
- 1 1/2 c buttermilk
- 2 tsp almond extract
- 4 c flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 c sugar
- 1 1/2 c butter
- 1 c chocolate chips
- 1 c chopped dried cherries
Beat together egg, buttermilk and almond extract. Combine flour, baking powder, soda, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Add chocolate chips and cherries..
Mix the liquid ingredients with the dry, with a fork lightly until mixture clings together an forms a soft dough. Turn the dough onto a lightly floured surface and knead gently 5-6 turns. Divide dough in quarters and pat into 1/2 inch thick circles. Cut each into 6 wedges.
Place scones on greased baking sheets. Brush with cream and sprinkle with a small amount of "raw" sugar. Bake for 13-16 minutes or until lightly browned. Remove from oven and serve.
Makes approximately 24 scones.
Find more great recipes in the Joshua Grindle Inn's cookbook
"Mendocino Mornings"
Purchase both books in our
Gift Shop.