Cherry-Chocolate Buttermilk Scones
  • 2cups all-purpose flour
  • 1/3cup turbinado sugar
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • 4tablespoons chilled, unsalted butterdiced
  • 1tablespoon grated orange zest1-2 medium oranges
  • 1cup semisweet chocolate chips
  • 3/4cup coarsely chopped dried tart cherries
  • 2/3cup chilled buttermilk
  • 3tablespoons unsweetened applesauce
  • 1large egg yolk
  • 1teaspoon vanilla extract
  • 1/2teaspoon almond extract
  • Extra buttermilkfor brushing
  1. 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.
  2. 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.
  3. 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.
  4. Bake until scones are crusty on top and a toothpick inserted into center comes out clean, 15–20 minutes.