Cherry Chip Scones

The first Saturday visit at the new facility went over video. The COVID lockdown rules say no in-person visits indefinitely. The video calls run thirty minutes every two weeks. Cody looked tired on the screen. The recipe Sunday was cherry chip scones — bakery-style scones with dried cherries and white chocolate chips folded in. Mama and I had them with coffee Sunday morning at the kitchen table. Two seats at the table. Two coffee cups.

The recipe is below.

Cherry Chip Scones

Prep Time: 15 min | Cook Time: 18 min | Total Time: 33 min | Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into small cubes
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cherries, roughly chopped
• 1/2 cup mini chocolate chips
• 1 tablespoon heavy cream, for brushing
• 1 tablespoon coarse sugar, for topping

Instructions

1. Preheat oven. Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Cut in butter. Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbles with some pea-sized pieces remaining. Do not overwork — cold butter is key to flaky scones.
4. Combine wet ingredients. In a small bowl or measuring cup, whisk together buttermilk, egg, and vanilla extract.
5. Bring the dough together. Pour the wet ingredients over the butter-flour mixture and stir gently with a fork just until a shaggy dough forms. Fold in the dried cherries and mini chocolate chips until evenly distributed. Do not overmix.
6. Shape and cut. Turn dough out onto a lightly floured surface and gently pat into a circle about 3/4 inch thick. Cut into 8 equal wedges with a sharp knife or bench scraper.
7. Prepare for baking. Transfer wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with heavy cream and sprinkle with coarse sugar.
8. Bake. Bake for 16 to 18 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool on the pan for 5 minutes before serving.

Nutrition (per serving)

Calories: 340 | Protein: 5g | Fat: 15g | Carbs: 47g | Fiber: 1g | Sodium: 220mg