Chocolate Chip Cherry Scones
I found out recently that David Lebovitz has an iPhone app that has different/additional recipes that the ones on his blog. I told my mom about it, too, and she started making these chocolate chip scones from one of his recipes. I’ve recently been making these cranberry scones from Smitten Kitchen, and they are delicious (and for Thanksgiving breakfast I made her apple cheddar scones, which are great, too). But one morning recently I found myself both egg-less and scone-less. So I decided to try a batch of these chocolate chip scones, which don’t require any eggs. The original recipe calls for a bit of cinnamon and orange zest, but I had neither, so I added some ground ginger instead. Having eaten the original version when my mom made them, I can advocate for either flavoring combination. I also added some cocoa nibs since I had some on hand. They add a nice crunch, but are certainly optional.
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Chocolate Chip Cherry Scones
1 cup all purpose flour
1 cup cake flour
1/4 cup sugar (I used vanilla sugar since I had some on hand)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
8 Tablespoons butter, cut into chunks
2/3 cup dried cherries
1/3 cup chocolate chips
1/4 cup cocoa nibs (optional)
1/2 cup buttermilk
For topping:
1/4 cup coarse sugar
1/4 teaspoon ground ginger
Preheat oven to 375 F. Whisk together dry ingredients (flour through ginger). Cut in butter until it’s the consistency of coarse meal. Stir in cherries, chocolate chips, and nibs, if using. Stir in buttermilk until sticky dough barely comes together; do not overwork.
Press into a circle about 1″ thick. Cut into 8 wedges. Combine coarse sugar and ground ginger. Press each wedge into the sugar topping before placing, sugar side up, on a parchment lined cookie sheet. Bake at 375 F for 15-20 minutes, until lightly golden.
I like them best warm, but Matt thought they were better later in the day. So either way you serve them should be good, as long as you make these scones!
