There are two kinds of scones in this world, I’ve discovered. Traditional scones are more of a soft bread. They’re not necessarily sweet (and they can be savory), but they’re buttery and mouth-watering. And that’s before you add any clotted cream or jam! The other kind of scones tend to be denser and not so bready. While the latter can be delicious, I find they dry out more often than not, so that subtle flavor that makes scones so great is overshadowed because of the texture…
Cherry Almond Scones
When you’re in Seattle, amidst all the delicious Emerald City eats, you’ll find a slew of Tom Douglas (a renowned chef) restaurants. The absolutely must, however, is Dahlia Bakery. It’s a small storefront and usually crowded with locals trying to get their baked goods for breakfast or their pies for family get-togethers amidst the tourists (i.e. me) who can’t make up their mind what tastiness to try.
So delicious are their goodies, they published The Dahlia Bakery Cookbook, which has 125 of their famous recipes, including these cherry almond scones. I changed their recipe very, very minimally (except that drizzle) and was thrilled with the result. Next time, I think I’ll add more cherries, but that’s a personal preference for sure. And the chocolate drizzle addition? Well, I think that was a great decision on my part. The bittersweet chocolate balances wonderfully with the slightly sweet scones and adds just another level of flavor.
Cherry Scones w. Chocolate Drizzle
I made these cherry scones Saturday afternoon and drizzled the chocolate on them Sunday morning. The timing worked better for my schedule, but apparently it worked better for the scones’ schedule as well. The flavors of the scones really married and they stayed perfectly moist. This would be a great make-ahead offering for a holiday brunch or fun get-together. The drizzle takes only a few minutes, though you can also do that ahead of time as well – just cover the scones after the chocolate has set and be sure to store them in a single layer.
CHERRY ALMOND SCONES
If you aren't sure if you like scones, then you have to try a homemade version. Somewhere over the Atlantic, American bakeries have turned delicious, moist scones into a dried out affair that's depressing. These homemade scones are full of dried cherries, slivered almonds, and drizzled with chocolate!
- 2 1/2 cups flour plus more
- 1/4 cup sugar plus more
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 10 tablespoons cold butter cut into small cubes
- 1/2 cup dried tart cherries coarsely chopped
- 1/2 cup sliced blanched almonds
- 1 cup buttermilk plus more
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
- 3/4 cup bittersweet chocolate chips
Preheat oven to 425 degrees.
In a small pan, toast almonds over medium heat about 5 minutes, stirring occasionally. Remove from heat. Let cool completely.
In a large bowl, combine flour, sugar, baking powder, lemon zest, salt, and baking soda. Add cold, cubed butter. Rub flour and butter together between fingers until you achieve a coarse meal mixture. Add cherries and almonds.
Add buttermilk and extracts. Using rubber spatula, mix until dough just comes together.
Turn dough onto lightly floured surface and knead lightly and quickly with hands until buttermilk is evenly incorporated into dry ingredients.
Pat dough into 1-inch thick disc. Using biscuit cutters or circular drinking glass, cut scones and place on parchment-lined baking sheet.
In a small bowl, whisk egg and 1-2 tablespoons buttermilk. With pastry brush, evenly brush egg mixture over tops of biscuits.
Bake ten minutes, rotating pan halfway through. Lower oven temperature to 350 degrees. Bake 15-20 minutes until golden brown. Remove from oven. Let cool completely and cover until ready to drizzle. Best to let them sit overnight.
For drizzle, microwave chocolate chips in medium bowl for twenty seconds on 50% power. Stir chips. Repeat until all chips have melted (60-90 seconds). Drizzle chocolate over scones with spoon or fork. Serve immediately or let sit. Cover when chocolate drizzle has set.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo