Tender, chocolatey scones with tart dried cherries tucked inside, plus a decadent dark chocolate drizzle. But they're not all indulgence - these tasty triangles are made a little more palatable with pure maple syrup instead of refined white sugar.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Cut the into chunks and add it to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles course crumbs.
- In a separate small bowl, beat the egg. Add the heavy whipping cream, pure maple syrup, and vanilla. Mix well.
- Create a well in the dry ingredients, then pour the wet mixture in. With a wooden spoon, mix the dough just until it all comes together. Add the cherries and stir until combined.
- Spread a little flour on your pastry surface and turn the dough onto the surface. With your hands, and using a little flour if necessary, shape the dough into an approximately 8-inch x 5-inch rectangle. Cut the dough in half down the middle and again across so that you have four rectangles. Slice each rectangle on the diagonal to create two rough triangles.
- Carefully transfer the scones to the cookie sheet and bake until set, about 15 minutes.
- Let cool for about 10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up). Allow to cool completely.
- Place chocolate chips in a small microwave-safe bowl and microwave at 50% power for 30 seconds. Stir and cook at 50% power in 15-second increments until the chips melt completely smooth when you stir them. With a spoon, drizzle the chocolate over the scones. Let cool so the chocolate will harden, then serve.
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