Thursday, March 29, 2012

Cherry Pick Recipe: Cherry Chocolate Chip Scones

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
Pinch           Salt
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.

No comments: