Cherries and chocolate go so well together. I make these scones with dried cherries so that you can make them anytime of the year, and with milk chocolate chips because the sweetness of milk chocolate goes well with the tartness of the dried cherries.
These scones don’t really need any butter, but if you like putting butter on your scone, why put just plain butter on these delicious scones? Instead, slather them with my delicious Cherry Compound Butter, which is super easy to make. You can make the Cherry Compound Butter a day ahead to really let the flavors blend together.
These scones are quick and easy to make, you can start your morning with fresh baked scones, or have them as an anytime snack.
CHERRY COMPOUND BUTTER
1/4 cup dried cherries (30 grams)
1/2 cup boiling water (120 ml)
1/2 cup butter, softened (114 grams)
3 tablespoons powdered sugar (22 grams)
1/3 cup unsalted butter (76 grams)
1 1/2 cups unbleached flour (210 grams)
1/4 cup whole wheat pastry flour (32 grams)
4 teaspoons baking powder (14 grams)
5 tablespoons caster sugar (60 grams)
1/8 teaspoon salt
1/3 cup dried cherries (50 grams)
1/3 cup milk chocolate chips (54 grams)
2/3 cup nonfat milk (160 ml)
1 egg, lightly beaten
CHERRY COMPOUND BUTTER
In a small bowl combine dried cherries and boiling water; let stand 10 minutes. Drain and rough chop the cherries (into smaller pieces). In a food processor combine the cherries, butter, and powdered sugar; process for 10 seconds until combined. Remove from food processor to a small bowl; stir with a fork or spatula until no large pieces of butter can be seen. Cover and chill in the refrigerator at least 1 hour before serving to let the flavors blend together (this can be made a day ahead). Remove from refrigerator to soften, while scones are baking.
Preheat oven to 400-degrees F. (200-degrees C or gas mark 6) Grate butter on wax or parchment paper. Freeze for 15 minutes. In a large mixing bowl whisk together both flours, baking powder, sugar, and salt. Stir in frozen grated butter until all the butter is coated with the flour mixture. Add dried cherries and milk chocolate chips; stir until combined. Add milk all at once; stir until mixture comes together in a ball (do not overmix).
Place dough on a lightly floured surface, press dough to 3/4-inch (2 cm) thickness. Cut out scones with a 2-1/2-inch (6.5 cm) round cutter. Leftover dough can be slightly kneaded, then cut until you run out of dough. Place rounds on a parchment-lined baking sheet. Place baking sheet with scones in the freezer for 5 minutes. Remove scones from freezer; brush tops with beaten egg (you won’t use all the beaten egg). Let rest for 5 minutes. Bake scones 400-degrees F. (200-degrees C or gas mark 6) for 15 minutes, until golden brown. Remove scones with the parchment paper onto cooling rack; let cool for 10 minutes. Serve warm with the Cherry Compound Butter. (You can also serve these scones with Cherry Jam, or your favorite jam.)