Celebrate the Cherry Blossom Season this weekend at home by making these Cherry Chocolate Chip Scones. Perfect for breakfast in bed!
by Pastry Chef Courtney Goldian, Willard InterContinental
2 2/3 cups All Purpose Flour
1 Tbsp Baking Powder
¼ cup Sugar
6 Tbsp Cold Butter, Diced
1 ¼ Cup Heavy Cream
1 Cup Dried Cherries
½ Cup Mini Chocolate Chips
In a mixing bowl, combine the flour, baking powder, sugar and salt. With a pastry blender, two forks, or a mixer on low speed add the diced cold butter and combine until mixture is sandy looking. Add all of the heavy cream at once and mix until the mixture is almost one mass. Add in dried cherries and chips and knead until ingredients are completely blended. Roll dough to desired thickness and let rest in the refrigerator for at least 2 hours before cutting.
Cut into desired shapes, brush the tops with cold cream and sprinkle with sugar.
Bake at 375°F until tops begin to brown and center is cooked.