Categories: Desserts
Ingredients
- For the chocolate cherry scones:
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (1 stick) well-chilled butter, cut into pieces
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup dried cherries
- 1 tablespoon orange zest
- 3/4 cup half-and-half
- 1/2 teaspoon vanilla extract
- Raw sugar and powdered sugar for sprinkling
- For the cinnamon-orange butter:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 tablespoon orange zest
- 2 teaspoons brown sugar
Directions
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Preheat the oven to 425 degrees and grease a baking sheet or a 10-inch cast-iron skillet.
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Mix together the flour, cocoa powder, baking powder, sugar, salt and cinnamon. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
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Stir in the chocolate chips, dried cherries and orange zest. Pour in the half-and-half and vanilla extract and mix until a shaggy dough is formed. The dough should be slightly sticky but manageable.
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For neater scones, roll the dough out on a non-stick surface until it’s 1/4-inch thick and fold over. Using a cutter, (can use a glass or a cup if don’t have a biscuit cutter) cut out the scones from the dough. Roll out remaining scraps and repeat the process. Alternatively, you can simply spoon hand-sized balls of dough onto the greased sheet or skillet.
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Sprinkle the tops with the raw sugar and bake until lightly brown, about 15 minutes or until the edges are firm and an inserted toothpick comes out clean. While the scones are baking, make the cinnamon-orange butter by stirring together the butter, cinnamon orange zest and brown sugar until well combined. When scones are done, serve warm with the cinnamon orange butter.