Chip Scones: 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
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 or flour as necessary). Do not over mix the
Transfer to a lightly floured surface and
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. Brush the tops of the scones with
a little milk.
for about 15 to 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and place on a wire rack to cool.
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