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Chocolate Covered Cherry Scones

Chocolate Covered Cherry Scones
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Chocolate Covered Cherry Scones are a heavenly delight that perfectly balance the rich flavors of dark chocolate and the sweetness of cherries. Ideal for breakfast, brunch, or as a snack, these scones are soft, tender, and bursting with fruity goodness. With minimal ingredients and simple steps, even novice bakers can whip up this delectable treat in no time! They can be enjoyed warm with a pat of butter or paired with your favorite jam for an extra touch of sweetness. Whether you’re having a cozy gathering or looking to impress guests, these scones will surely be a crowd-pleaser.

Ingredients

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  • 3 cups (390 grams) all-purpose flour
  • 1 tablespoon (14 grams) baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter (very cold, cut into cubes)
  • 1 large egg (cold)
  • 3/4 cup (170 grams) heavy cream (cold)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 cups fresh or frozen cherries (roughly chopped)
  • 1 large egg (for egg wash)
  • 1 teaspoon water
  • 1/4 cup sparkling sugar (optional)
  • 4 ounces dark chocolate (roughly chopped)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon (if using), and sugar until evenly combined.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter, work the butter into the flour until it resembles coarse meal.
  4. In a small bowl, whisk together the cold egg, heavy cream, vanilla extract, and almond extract (if using).
  5. Make a well in the center of your dry ingredients. Pour in the cream mixture and add in the chopped cherries. Using a rubber spatula, gently fold everything together until just combined.
  6. Carefully pour the dough onto a lightly floured surface. Gently knead it together while forming it into a large circle about 2 inches thick.
  7. Cut the dough into 8 wedges. Carefully transfer each wedge onto the prepared baking sheet.
  8. Brush each scone with beaten egg wash and sprinkle with sparkling sugar if desired.
  9. Bake for 26 to 30 minutes or until golden brown and cooked through. Once done, remove from oven and let cool on a wire rack.

Nutrition

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