Sour cherries and chocolate chip meet up in a scone crumb to give the perfect balance to a sweet and sour breakfast treat.
I love that the people always say breakfast is the most important meal of the day. If that’s the case shouldn’t we be able to eat breakfast all day long-even for dinner. Especially since things like cereal, pancakes, muffins and scones are acceptable meals under this category.
I’m still trying to sell this bit to my family, but they won’t have it. Matt is under the impression that dinner should consist of something hearty and substantial, like a meat and pasta of some sort.
I’m not convinced. But I’m willing to revisit the issue after the last scone is gone this evening.
A few notes:
- If sour cherries are not available for your area use a fruit that is.
- The dough can be made the night before and baked the next day.
- Scones are best eaten the day of but will last an extra day in a tightly sealed container
Sour Cherry and Chocolate Chip Scone
Serves 6-8 |Preparation: Line bake sheet with parchment or a silpat. Heat oven to 375 degrees F.
- 1 1/2 cup unbleached all purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 11/2 tablespoon baking powder
- 6 tablespoons of unsalted butter, cold and cubed
- ½ cup plus 2 tablespoons of heavy cream
- 1 1/4sour cherries, pitted
- 1/4 cup *mini* chocolate chips
- Place flour, almond flour, sugar, salt and baking powder in a food processor bowl and pulse 4 times in three second bursts to blend all dry ingredients. Add in cold butter pieces and pulse until mixture resembles wet sand. Pour heavy cream on top and pulse 3-4 times in three second bursts or until dough starts to come together. Turn dough onto floured surface then fold and gently knead sour cherries and mini chocolate chips into the dough. Place dough in the refrigerator for 30minutes to chill for easy handling.
- Remove dough from refrigerator and place it onto a lightly flour surfaces. Shape dough into an 18x2x1 1/2 inch rectangular log (dough will be slightly sticky). Use the edge of a bench scraper or a knife to cut out triangles. Lightly brush tops with heavy cream and sprinkle raw sugar on top.
- Bake at 375 degrees F for 20-25 minutes or until tops and bottom edge start to turn golden. Cool scones on a rack.