Heart-Shaped Dried Cherry Scones
1802 House Bed and Breakfast Inn
15 Locke Street
Breads, Muffins, Biscuits
Heart-Shaped Dried Cherry and Chocolate Chip Scones
Cups unbleached all purpose flour
1/3 cup plus 2 tbs sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
7 tbs chilled unsalted butter, diced
1 tsp packed grated orange peel
¾ cup miniature semi-sweet chocolate chips
¾ cup coarsely chopped dried tart cherries
2/3 cup buttermilk
1 large egg yolk
1 tsp vanilla extract
¼ tsp almond extract
Milk (for glaze)
Butter and flour baking sheet.
Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt in
a large bowl. Add butter and grated orange peel; rub in with fingertips until
coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk,
egg yolk, vanilla extract and almond extract in small bowl to blend. Add
buttermilk mixture to dry ingredients; stir with a fork until dough comes
together in moist clumps. Gather dough into ball. Press out dough on lightly
floured surface to ¾ inch thickness. Using 2-inch heart shaped cookie cutter,
cut out scones. Gather scraps, press out dough and cut out additional scones.
Transfer to baking sheet, spacing 1 inch apart.
(Can be made 1 day ahead. Cover; chill.)
Preheat oven to 400 degrees. Brush scones lightly with milk; sprinkle with
remaining 2 tablespoons of sugar. Bake until scones are crusty onto and tester
inserted into center comes out clean, about 15 minutes.
Serve warm or at room temperature.