I love scones. One of the best things about my trip to England was sitting in one of the many castle gardens and eating scones with real clotted cream and English Tea.

This isn’t exactly the scone I ate in England, but these are absolutely delicious!

Cranberry or Cherry Bittersweet Chocolate Walnut Scones

b-cherry-scones-24 cups All-purpose flour
2/3 cup Granulated sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 cup Unsalted butter — chilled
1 cup Heavy (whipping) cream
2 large Egg
3 teaspoons Vanilla extract
6 ounces bittersweet chocolate morsels
1 cup Toasted coarsely broken — walnuts*
1 cup dried – cranberries or cherries

Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.

Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.

With lightly floured hands, pat the dough out on a floured work surface to a thickness of 1 inch. Using a sharp knife or even a pizza cutter, cut into triangles. Bake scones on non-stick baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container.

Makes 14 to 16 scones.

* To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of times, until the nuts are fragrant.

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