Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
1/4 cup dried cherries, coarsely chopped
2 ounces coarsely chopped semisweet chocolate
How to Make It
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cherries, and chocolate, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.
I've made a variety of scone recipes before and this was the most crumbly I've encountered. I followed the instructions as closely as possible and, while it was far too crumbly for me to successfully cut and transfer the wedges to the baking sheet, I formed them into balls and pressed them onto a baking sheet with silicone baking sheet. After baking and cooling, they were still very crumbly, but very delicious with a thin crisp outer layer and tender, moist interior. I would definitely try these again.
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