More scones today, as yesterday’s went down such a treat – yummy!
I’m sure Mr Darcy would not have minded in A Fitzwilliam Legacy if his cook had whipped up some of these delights along with his rolls and honey for breakfast!
CHOCOLATE-CHIP and CHERRY SCONES
2 cups flour
1/4 cup sugar
1-1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/2 cup chocolate chips
1/2 cup dried cherries (also good with cranberries)
1 teaspoon vanilla
2/3 cup buttermilk
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.
Stir in the chocolate chips and cherries. (NOTE: I use “generous” 1/2 cups of each)
Whisk together the vanilla and buttermilk and add to the flour mixture. Stir until JUST combined. (Do not overmix)
Form the dough into a circle on baking sheet about 1/2 inch thick. Cut into 8 wedge-shaped pieces. (NOTE: I often make two smaller circles and cut each into 8 wedges for sixteen smaller scones for a group. Just watch the baking time closely.) Either separate the wedges on the sheet, or leave together and re-cut after baking.
Brush tops with milk and, if desired, sprinkle on a little coarse sugar. Bake at 400 degrees for 15-20 minutes until tops are golden. Remove to a rack to cool… but these are delicious served warm! (Can be reheated quickly in microwave just before eating)
NOTE: If you don’t have buttermilk, put a tablespoon of vinegar in a measuring cup and fill with milk to one cup mark (or 2/3 cup for this recipe) – let sit a few minutes.