Roasted Cherry Chocolate Chip Scones

I  had a craving for scones.  I really enjoy them with a cup of tea or coffee.   So to satisfy this craving, I rummaged through my fridge to see if I had what I need to make some scones.  Success! I even found some cherries that I could roast.

Roasting brings out the flavor in fruits.  I pitted and cut the cleaned cherries into quarters.    I put them in a small oven-safe dish and roasted them with some sugar for about 15 minutes.  Once the cherries were done, I strained them and let them cool in the fridge.  Next, I started making the dough.  It is your basic scone dough using flour, baking powder, sugar, salt and butter.  To the flour mixture,  I added the cherries and the semisweet chocolate chips.  I tossed them gently until they were  nicely coated.  Next,  I added heavy cream with a little vanilla extract.  This dough comes together nicely.  Once the dough was formed into a ball, I turned out the dough on a very lightly floured surface.  I patted the dough into a 1 inch thick round - about 8- inches in diameter.   I then cut the dough into 8 wedges and placed them on a baking sheet lined with parchment paper.  I brushed the top lightly with the reserved cream and baked them in a 450 degrees oven for 20 minutes.

Ready For Roasting

The scones were a beautiful golden brown when I removed them from the oven.  I let them cool a bit  and served them warm.

Out-of-the-Oven

I loved the flavor and the creamy texture of these scones.  No flavor was overwhelming - they all blended together perfectly.



Roasted Cherry Chocolate Chip Scones

Ingredients:
1 1/4 cups washed and pitted Bing cherries cut into quarters

Doesn't This Look Delicious?

1/4 cup sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter - cold
1/2 cup semi sweet chocolate chips
3/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions:

1. Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Set aside.
2. Place cherries in a small oven-proof bowl.  Toss with 1 tablespoon sugar and roast for 15 minutes.
3. Remove cherries from oven and strain capturing the juices in a small bowl.  Save the juices for another use.  Transfer cherries to a container and cool in the fridge.
4. Whisk together the flour, remaining 3 tablespoon sugar, baking powder, and salt.  Grate the cold butter into the flour mixture.  Gently  work the butter into the flour with the tips of your fingers until the mixture resembles corn flakes.  The flakes do not need to be uniform size.
5. Toss the chocolate chips and the cold cherries in the flour mixture.  Coat with the flour.  Set aside.
6. Stir the heavy cream and the vanilla extract together in a small bowl.
7. Add the cream mixture to the flour mixture and gently mix the dough together with your hands.  Form into a ball.
8. Place the ball onto a lightly floured surface.  With your hands pat into a circle 1" thick - it will be about 8-inches in diameter.
9.  Cut the circle into 8 wedges.  Place the wedges on the prepared baking sheet.  Brush the tops lightly with the remaining 2 tablespoons of the cream.
10. Bake for 15-20 minutes or until the scones are a  nice golden color .

Makes 8 scones

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