Cherries and Chocolate are a match made in heaven. This sweet gluten free drop scones are simple to make and delicious to eat on any occasion. You can also make our blueberry- lemon scone recipe or our keto blueberry scone recipe.
Ingredients (10-12 scones)
2 cups Extra White Gold all-purpose flour, plus more for work surface
1/2 cup(100g) sugar
2and 1/2 teaspoons baking powder
1/2 cup(1 stick;115g)unsalted butter, very cold
1/2 cup(120ml)heavy creamorbuttermilk plus more for brushing
1largeegg
1/2 cup roughly chopped cherries (without the liquids)
1 teaspoon vanilla extract
1 cup chocolate chips
optional:coarse sugar for topping
Instructions
Whisk flour, sugar and baking powder together in a large bowl. Grate the cold butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
Whisk 1/2 cup cream, the egg, and vanilla extract together in a small bowl. Mix the flour mixture, add cherries and chocolate chips. Until all incorporated.
To make the scones: Mix dough in the bowl until it comes together nicely. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
Brush scones with remaining heavy cream or egg wash.
Place scones on a plate or lined baking sheet and freeze for at least 25 minutes.
Meanwhile, preheat oven to 400°F. Sprinkle sugar and bake for 25-30 minutes until golden. Remove from the oven and cool for a few minutes.
Leftover scones keep well in the refrigerator, covered for 5 days.
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