For those of us in certain areas (namely most of the country at one point) we had a fun run-in with something called a “polar vortex” over the holidays and into the New Year.
This meant it was astoundingly cold. On top of that we also had an ice storm. Ice storms are probably one of my least favorite things in the world. Even if we keep our electricity and heat, I’m constantly worried that we’re going to be powerless any second.
Because the weather was so bad and I was nervous that we were going to be plunged into darkness, I decided to go out with a bang – and not a whimper.
And that meant making something beautiful and delicious that would feed my soul – even while the wind and sleet rattled the kitchen windows.
Cherry and Chocolate Scones
- 1 stick unsalted butter
- 3 1/8 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1 cup fresh cherries, pitted
- 1/2 cup shaved dark chocolate
- Preheat oven to 375 degrees.
- Place butter in the freezer for 5 minutes. Remove butter from freezer and cut into cubes. In a food processor fitted with a metal blade, pulse 3 cups of the flour together with all of the sugar, baking powder, salt, baking soda and cinnamon. Add the chilled butter and pulse until the mixture resembles a coarse meal. Add the milk and pulse until mixture nearly forms a ball.
- Scatter the remaining flour on a flat surface and gently knead in the cherries and chocolate. Pat the dough into a 1-inch thick circle. Cut into 8 pieces.
- Place the scones on a cookie sheet and bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean.
Amount Per Serving Calories 409Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 34mgSodium 416mgCarbohydrates 57gFiber 3gSugar 16gProtein 7g