You can mix and shape these ahead of time; refrigerate on a baking sheet overnight and pop in the oven in the morning. For Valentine’s Day, use a 2-inch, heart-shaped cookie cutter. A vibrant red tea (also called rooibos) or a spicy chai would partner nicely with these scones.
Cherry-Chocolate Buttermilk Scones
- 2 cups all-purpose flour
- 1/3 cup turbinado sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons chilled, unsalted butter diced
- 1 tablespoon grated orange zest 1-2 medium oranges
- 1 cup semisweet chocolate chips
- 3/4 cup coarsely chopped dried tart cherries
- 2/3 cup chilled buttermilk
- 3 tablespoons unsweetened applesauce
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Extra buttermilk for brushing
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter and zest; rub in with fingertips until a coarse meal forms. Mix in chocolate chips and dried cherries.
- In a small bowl, whisk together buttermilk, applesauce, egg yolk, and extracts. Add wet mixture to dry ingredients; stir with a fork until dough comes together in moist clumps. Gather into a ball (dough will be sticky). Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400º. Lightly spray and flour a baking sheet. On a lightly floured surface, press out dough with floured hands to form a 3/4 -inch-thick round. Cut dough into 12 wedges, or use a cookie cutter. Transfer pieces to baking sheet, spacing 2 inches apart. Brush scones lightly with additional buttermilk.
- Bake until scones are crusty on top and a toothpick inserted into center comes out clean, 15–20 minutes.