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Preheat oven to 400
degrees F (200 degrees C) and place rack in middle of oven. Line a baking
sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Stir in the
chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract
and then add to the
flour mixture. Stir just until the dough comes together (add more
buttermilk if necessary). Do not over mix the
dough.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture. To make the Cinnamon Sugar, mix together the sugar and ground cinnamon. Sprinkle
the tops of the scones with a little of the cinnamon sugar.
Bake
for about 15 to 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and then turn your broiler
on high. Sift the confectioners (powdered or icing) sugar heavily over the
tops of the scones and place them under the broiler. Broil for just a few
seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scones carefully as the sugar will burn
very quickly. Transfer to a wire rack to cool.
Makes 8
scones.
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Recipe:
2 cups (280 grams) all purpose
flour
1/4 cup (50 grams) granulated white
sugar
1 1/4 teaspoon
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted
butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet
chocolate chips or chunks
1/2 cup (75 grams) dried
cherries or cranberries
1 teaspoon pure
vanilla extract
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon
milk
Cinnamon Sugar:
2
tablespoons (30 grams) granulated white sugar
1/4
teaspoon ground cinnamon
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