Two years ago, when Bourbon and Brown Sugar was a bouncing baby blog, I posted a somewhat long rambling post about a visit to Naples Florida, and way down at the bottom, I threw in a recipe for my Chocolate Cherry Almond Scones. The pictures of Naples were ok (it’s hard to mess up photos of palm trees), but the photos of the scones were absolutely terrible.
The blog – and my photos – have come a long way during the past couple of years… but this particular scone recipe has continued to be a favorite. I adore scones… and over the years have mastered the basic recipe, so the result is rich and light (the secret being cold butter and lots of half and half or heavy cream). I spike these wonders with nutmeg and a healthy splash of vanilla… then toss in a ridiculous amount of chocolate, dried cherries and toasted almonds. I baked a huge batch of these the other day for a school event, and pulled my camera out for an update. Seems it was well-timed, as friends were texting me for the recipe throughout the morning.
So here you are, friends, an updated copy of one of my all-time faves. Enjoy!
A few things I’m crushing on at the moment:
Enjoy this absolutely wonderful montage of the infinite joy,intrigue, wonder and knowledge that can be found in bookstores and libraries of film. (Thanks for the link, M!)
It’s soup season – meatballs in soup are always a good idea.
Happy weekend all!
Chocolate Cherry Almond Scones
(Adapted from the Dorset Scones in Shelia Lukins All Around the World Cookbook)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ cup butter (1 stick), chilled, cut into small pieces
- ¾ cup half-and-half or heavy cream
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup dried cherries
- ⅓ cup chocolate chunks
- ⅓ cup sliced almonds, toasted
- Sugar for dusting the tops
- Preheat the oven to 400°F.
- Coarsely chop the dried cherries, chocolate chunks, and toasted almonds (if I'm in a hurry, I've been known to pop these in the bowl of a food processor, and pulse them a few times)
- In the bowl of a standing mixer, combine the flour, baking powder, sugar, salt.
- Mix to combine, and add the butter. Stir on low speed until the mixture resembles coarse meal.
- In a small bowl, whisk together the half and half or heavy cream, the egg and the vanilla.
- With the mixer on low speed, pour in the half and half/cream mixture. When the dough begins to come together, add the cherries, chocolate and toasted almonds. Be sure not to over-mix the batter.
- Drop heaping tablespoons onto an cookie sheet lined with parchment paper. Sprinkle a generous portion of sugar on the top of each scone.
- Bake for 12-15 minutes, or until lightly browned on top. Serve warm.