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Chocolate Chip Scones: Preheat
your oven to 400
degrees F (200 degrees C) and place the oven rack in the center of the 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 #ad, your
fingertips, or two
knives. (The mixture should look like coarse crumbs.) Stir in the
chocolate 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 if needed to make a soft dough).
Transfer to a lightly floured surface and
pat the dough into a 7 inch (18 cm) round. Cut the 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 or cream.
Bake
for about 18 to 20 minutes or until golden brown and a toothpick inserted into
the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.
The scones are best the day they are made. But they can be covered and stored
for a few days at room temperature, or they can be frozen for about one month.
Makes 8
scones.
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