I love bing cherries, and quite honestly I can eat 2 or 3 pounds in one sitting! Fortunately for this recipe you do not need that many. If you like your scones a little dry than this is not the recipe for you, the batter is more like a muffin recipe. This recipe is very easy and I think you will like them.
Chocolate Cherry Scones
Yields: about 10 drop scones
8 tbsp. unsalted butter, cut into cubes and frozen
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh cherries, pitted and halved
1 handful of chocolate chips1) Preheat the oven to 400 F. Combine all of the dry ingredients in a large bowl.
2) Fold in the frozen cubed butter and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, but do this fast so that the butter does not melt. I use my hands to mix it in, it is messy but it works.
3) In a large measuring cup, whisk together the sour cream and milk together to combine then add to the butter mixture. Stir with a wooden spoon until just combined.
4) Use a large ice cream scoop to drop the dough onto a parchment paper-lined baking sheet. Bake for 15 – 20 minutes or until golden brown.
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