I love a good scone. Usually I’m not that big of a fan of chocolate, but I was in the mood and decided to make chocolate ones. This is a variation of my standard scone recipe. My husband and I loved this recipe. I added dried cherries and almond extract. You could add chopped almonds instead or along with the cherries. You could probably add dried blueberries instead of the cherries and if you don’t like almond, you don’t need to add the extract.
I brought some of them to work and they were gone quickly. The thing that I love the most about my scone recipe is that it’s easy to put together and cooks quickly. It’s a perfect thing to make in the morning before work.
The only negative that I can say about these scones is that Meeshie calls them icky brownies. I put one in her lunch and she didn’t like them. She thought they were brownies and was expecting something sweet, which they are not. That’s probably why I like them so much. They have just the right amount of a chocolate to cherries ratio.
- 2 1/4 C unbleached all purpose flour
- 1/4 C Cocoa
- 2 t baking powder
- 2 T sugar
- 1/2 t salt
- 6 T butter
- 3/4 C milk (actually a little more than 3/4, so would you call that just a generous 3/4 C?)
- 1 t Vanilla
- 1 t Almond Extract (optional)
- 1/3 C dried cherries
- 1/3 C Almonds, chopped (optional)
Sift and measure the flour. Re-sift the flour with the dry ingredients. Work the butter into the dry ingredients with your fingers. Add the fruit and mix thoroughly. Add the milk to the mixture. This is where I added a little more milk because it was not incorporating properly and I did not want to over work the batter. Divide into two equal parts. On an ungreased cookie sheet, pat into a round about the thickness of a biscuit, about 3/4 to 1 inch thick. Cut into wedge-shaped pieces, like a pie and bake for 15 minutes at 450 degrees.
Makes 16 scones.