chocolate cherry scones
24 scones to fit two half-sheet pans
Macerate cherries on day one, freeze scooped dough on day two, bake on day three.
[MACERATED CHERRIES]
118 gramswater
105 gramsgranulated sugar
20 gramskirsch
1 gramvanilla extract
210 gramsdried tart cherries
[SCONES]
664 gramsall-purpose flour
13 gramsbaking powder
9 gramsbaking soda
4 gramskosher salt
266 gramscold unsalted butter, diced
356 gramsheavy cream
210 gramsdark chocolate chips
[CHERRY GLAZE]
200 gramspowdered sugar
90 gramsreserved strained cherry syrup
60 gramsheavy cream
  1. Bring water, sugar, and kirsch to a boil. Add vanilla and cherries and return to a simmer. Let cool and refrigerate overnight.
  2. Drain cherries, reserving syrup for glaze.
  3. Combine flour, baking powder, baking soda, and salt.
  4. Blend in cold butter until butter is in pea-sized pieces.
  5. Mix in cream until just blended. Lightly knead in chocolate chips and cherries.
  6. Scoop dough into 24 scones. Freeze overnight.
  7. Bake at 325 degrees (convection) for 30 minutes.
  8. Combine glaze ingredients. Drizzle over cooled scones.
<< lab notebook >>