My family loves scones. In fact, it was Graham’s request for scones that launched my son Charlie’s homemade scone company when he was 12 years old.
That was 13 years ago and ever since then, Graham requests scones for Father’s Day and any other special occasion. So, when I got David Lebovitz’s new book and saw the Chocolate-Cherry Buttermilk Scones, I just had to make them. They are buttery and tender, super chocolatey, and have a terrific tartness from the cherries. They are perfection!
The fact that we devoured these scones and I promptly made another batch, will surprise no one, since David Lebovitz has built his reputation for producing delicious recipes and creating books we all want to bake from and read cover to cover. I am never sure if I enjoy his treats or writing more!?
Giveaway
Want to win one of three copies of David’s book, The Great Book of Chocolate? Simply leave a comment below about your favorite chocolate dessert. I will randomly select three winners next week and contact them via email! Giveaway ends Monday, June 22 at 11:59 p.m. central time. US addresses only.
Ingredients
Scones
- 2 cups plus 1 tablespoon (290g) all-purpose flour plus more if necessary
- 7 tablespoons (90g) granulated sugar
- 2 teaspoons baking powder preferably aluminum-free
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (125ml) buttermilk see note
- 1 large egg at room temperature
- Zest of 1 orange preferably unsprayed
- 1 teaspoon pure vanilla extract
- 8 tablespoons (4 ounces/ 115g unsalted butter) cubed and chilled
- 3/4 cup (90g) plump dried cherries, sour or sweet
- 1/2 to 3/4 cup (80g to 120g) chocolate chips or coarsely chopped bittersweet, milk, or white chocolate, or a mix
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar or coarse-crystal sugar
- 1/4 teaspoon ground cinnamon
Vanilla Glaze
- 1 1/4 cups (150g) powdered sugar
- 2 tablespoons whole or low-fat milk
- Scant 1/2 teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment (or by hand), stir together the flour, granulated sugar, baking powder, baking soda, and salt.
- Meanwhile, in a small bowl, whisk together the buttermilk, egg, orange zest, and vanilla.
- Add the butter to the flour mixture and stir on medium-low speed until the pieces of butter are the size of chickpeas.
- Stir in the buttermilk mixture and mix on low speed until the dough begins to go from shaggy to starting to form a solidified mass. Add the cherries and chocolate chips and mix just until the dough comes together.
- Turn the dough out onto a countertop dusted with flour and knead it very gently two or three times to bring it together. If the dough is too sticky, add another tablespoon of flour, although scones turn out better when the dough is on the humid side, so add it only if it feels really wet.
- Use your hands to pat the dough into an 8-inch (20cm) circle. Cut the circle into eight equal-size wedges with a chef’s knife or pastry scraper.
- To make the topping, mix the granulated sugar and cinnamon together on a small plate. Press the top of each wedge heavily into the sugar mixture and set the scones, sugared side up, on
- the prepared baking sheet as you go, spacing them ½ inch (1.5cm) apart—because scones like to be baked close together.
- Bake until the scones feel firm to the touch on top and lightly golden brown up the sides, about 15 minutes. Let cool completely.
- To glaze the scones, mix together the powdered sugar, milk, and vanilla paste in a small bowl until smooth and creamy. Spread or drizzle the glaze over the scones.
Storage
- The scones are best the day they’re made, but they keep in an airtight container at room temperature for up to 3 days.
