Friday, February 20, 2015

Chocolate Chip-Cherry Scones

This is adapted from Thomas Keller Bouchon Bakery cookbook.
1/2 cup water
1/2 cup sugar
1/2 tsp. vanilla paste or vanilla extract
1 cup dried cherries
2 1/3 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 cup butter, cut into cubes
3/4 cup whipping cream
1/2 cup chocolate chips
3/4 powdered sugar
2 Tbsp. whipping cream

1. Combine water and next 3 ingredients in a small saucepan. Bring to a boil, cooking until sugar dissolves. Strain cherries, reserving liquid.
2. Combine flour and next 3 ingredients in the bowl of a food processor; add in butter cubes. Pulse until mixture is combined and resembles coarse sand. Place flour mixture in a bowl, and stir in cream, chocolate chips, and cherries. Use a 1/4-cup scoop to scoop batter onto a parchment paper-lined baking sheet.
3. Bake at 350° for 15 to 20 minutes.
4. Combine powdered sugar, 2 Tbsp. cream, and 3 Tbsp. reserved cherry liquid. Drizzle over warm scones; serve immediately.

No comments: