A while back, I posted a scone recipe and mentioned how I love to bake breakfast foods on the weekend. This is another one of the adaptations I made to that original scone recipe. The tartness of the cherries and the sweetness of the chocolate was a good combination. The first time I made these, I baked half right away and froze the rest for later. The frozen scones tasted every bit as delicious as the fresh ones. Just add a few extra minutes to the baking time.
Cherry Chocolate Chip Scones
3 C. all purpose flour
½ C. sugar
5 tsp. baking powder
½ tsp. salt
¾ C. unsalted butter
1 egg, beaten
1 C. milk plus additional for brushing
1/2 C. chopped dried cherries
1 tsp. almond extract
1/4 C. semi-sweet chocolate chips
Preheat oven to 400 degrees. Lightly grease a baking sheet or line it with a silicone baking mat.
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender. Mix the egg, almond extract and milk in a small bowl. Stir into flour mixture until just moistened. Add cherries and chocolate chips and mix until barely combined. Turn dough onto a floured surface and knead briefly. Form dough into a ½ inch thick round. Cut into 8 wedges and place on prepared baking sheet. Brush tops with milk. Bake 15 minutes.