Chocolate-Cherry Buttermilk Scones

Full of flavor courtesy of big chocolate chunks and tangy dried sour cherries, these generously sized vanilla-glazed scones make mornings a whole lot better. Feel free to customize them with dark, milk, or white chocolate chunks, or even a mix! I have to admit that I like a lot of chocolate in my scones; if you’re more reasonable than I am, use the smaller amount of chocolate chips or chunks listed in the ingredients list. While you can skip the glossy vanilla glaze, I think chocolate’s natural partner, vanilla, shines here, literally and figuratively.

The dry ingredients, with the butter mixed in, will hold in an airtight container in the refrigerator for a few days, and you can prepare the cherry and chocolate mix in advance as well. This makes it easy to bake off the scones in the morning while you’re waiting for the coffee to brew.

Servings: scones

Author: David Lebovitz

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.

Notes

If you can’t get buttermilk, you can approximate it by pouring 2 teaspoons of lemon juice, or apple cider vinegar or white vinegar, in a measuring cup, then add enough whole milk so that it comes up to the 1/2 cup (125ml) mark. Stir it together and let it stand for at least 10 minutes at room temperature before using.