These scones are made with cocoa powder in half the dough, and dried cherries in the other half.
Hi! may I have the recipe for this please? ^_^ They look yummy, and the combination of chocolate and cherry is just wonderful! I hope to make this at home, Thanks!
Hi Veronica, I don’t have a precise recipe but I can explain the method with estimated quantities. First, soften some butter or margarine – about 1/2 cup. While it is coming to room temperature, put a handful of dried cherries in a bowl and cover with boiling water. Preheat the oven to 200c/375f and line a baking tray with parchment paper.
When your butter or margarine is soft, work in flour (about 2-3 cups), salt (pinch), a bit of sugar (a couple tablespoons) and baking soda (1 teaspoon) by rubbing it through your fingers as if making a pastry crust. Optionally add some stevia extract if you like things sweet (I always add it). Divide into two bowls.
In one bowl, add Dutch processed cocoa powder (about 1/4 cup) and work it in with your hands. To each bowl in turn, add enough liquid for it to form a ball. You can use milk or water (such as the liquid on the cherries). Drain the cherries and add them to the dough without the cocoa powder.
Form the scones by taking a ball of dough from each bowl and mashing them together, then shaping them into flattened balls. Optionally brush them with egg yolk (I did not do this). Bake until fully cooked, about 20 minutes. Cool on a wire rack.
I usually end up with 5 or 6 scones.
Forgot to mention, I would substitute some of the flour for cocoa powder in the one bowl, and add a bit extra flour to the other. So start with about 2 cups and see. There should be enough fat in the dough so that the result will be soft, but not enough that the dough starts to form a ball before liquid is added.
I generally make scones about once a month at least, so I will try to see if I can get some more accurate measures next time I make it – sorry for the vague instructions!
Thanks for replying :0) haha, actually I cannot trust myself to bake without the measurements as that has ended in disaster before. Maybe I’llater just wait for the more precise measurements ^^;
If it’s a cake or any kind of batter, trust me, I measure too. But you could easily take any scone recipe and then use a little less flour, and replace that with cocoa powder. I am traveling now so it may be a little time before I’m able to measure.
Okay! Thanks for the tip and the link 🙂 happy travels 🙂
This writer goes into detail on how to make scones, you might consider using this and modifying it. https://www.theguardian.com/lifeandstyle/wordofmouth/2016/oct/06/how-to-make-the-perfect-cheese-scones
I’m pretty sure the scones recipe I just posted would work for with the modifications I described here. Instead of making these scones again and measuring I decided to be lazy and just test an existing scone recipe. Hope it helps.
Thanks a lot ^_^ looking forward to trying this, especially now that the weather is quite cool.
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