Cherry, Chocolate and Walnut Scones

I woke up Saturday morning and decided that the following looked like a fan-friggin’-tastic flavor combination:

For those who cannot tell, we have coffee, cherries, dark chocolate chips and walnuts. Sounds heavenly, right? So, I decided to take the non-liquid ingredients and make scones. I hadn’t really made scones before…and I’m quite sure if I really want to again. A part of me wants to “conquer” them, and another part of me wants to move on. The only “issue” with this recipe was the dough. It was VERY flaky–probably could use more sour cream next time. But the taste is FANTASTIC–and that’s really all that matters, right? If anyone has any general tips for me, please comment!

SCONES

INGREDIENTS:

  • Handful of cherries, washed, pitted, and dried
  • Handful of dark chocolate chips
  • Handful of walnuts
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar, plus some more for dusting
  • 1 stick butter, frozen and then grated
  • 1/4 cup sour cream
  • 1 egg

INSTRUCTIONS:

  1. Preheat oven to 400*F.
  2. Mix the flour, baking soda, sugar and salt in a bowl. Set aside.
  3. Prep the cherries. Be prepared for a Quentin Tarantino-esque scene.

    My hands are covered in the blood of cherries.
  4. Put the cherries, chocolate chips and walnuts in a separate bowl. Set aside.
  5. Take the grated, frozen butter and mix it by hand into the bowl with the dry ingredients. It should have the consistency of coarse meal.
  6. Hand-fold the cherry/chocolate/walnut mixture into the dry ingredients.
  7. Whip an egg and some sour cream in a bowl, and add that to the mixture.
  8. Using your hand, fold the entire mixture together and start making scone-sized balls. This will be extremely messy. Your hands won’t be as messy if you coat them in flour first. The dough takes some work to mold, though.
  9. Place the balls on a cookie sheet. Dust with sugar before placing in the oven.

    As you can see, at least one “failure scone.”
  10. Bake for 15 minutes or so, or until golden brown on top.

    I think this looks edible. How about YOU?
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