Whipped Cream Scones With Chocolate and Cherries
Chocolate and cherry is a classic combination, but how these scones come together is what makes them really special: Lightly whipping the cream before folding it into the dough creates tiny air bubbles that result in a scone that leans more toward cake than bread. They also develop a delicate, crackly crust and a melt-in-your-mouth creaminess. On top of the chocolate chunks, tart cherries and the fluffiness, here’s another reason to love these scones: The dough is made by hand and doesn’t require rolling or cutting, meaning less mess in the kitchen.
- Serves: 12 persons
- 2cups/255 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1tablespoon baking powder
- ½teaspoon kosher salt
- ¾cup/180 milliliters heavy whipping cream, chilled
- ½cup/115 grams salted butter (1 stick), cut into 1/2-inch cubes and chilled
- 3ounces/85 grams bittersweet chocolate, chopped
- ½cup/75 grams dried tart cherries
- Sparkling sugar, for sprinkling (optional)
Step 1Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
Step 2Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.
Step 3Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.
Step 4Gently gather small handfuls of dough (about 1/4 cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.
Step 5Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.