Thursday, January 2, 2014

Chocolate Cherry Scones

Happy New Year everyone!
2013 is long gone and 2014 is off to a frigid start.  The forecasted high for Monday is -11. Needless to say we are spending a lot of time indoors, eating to stay warm.

Bridget gave me Thomas Keller's Bouchon Bakery Cookbook for a hostess gift (thanks B!!) and I made these chocolate/cherry scones for New Years day bunch.  The scones turned out delicious - they were moist and sweet enough to be served as a dessert.  

I love these scones.  I love Thomas Keller. I love wool socks. I love hot coffee and somehow, despite my headaches over the past few weeks, I still love champagne!!

*** This recipe takes some advance prep. Cherries need to be refrigerated over night.    

Chocolate Cherry Scones
(Bouchon Bakery Cookbook)

1/2 cup of water
1/2 cup granulated sugar
1 Tbs + 2 tsp of Kirsch (optional)
1/2 tsp vanilla
1 cup dried tart cherries

2 1/3 cups all-purpose flour
1 1/3 tsp. baking powder
1 tsp baking soda
3/4 tsp. kosher salt
9 Tbs cold, unsalted butter
3/4 cup heavy cream
1/2 cup chocolate chips

3/4 cup powdered sugar
5 Tbs reserved strained cherry syrup
2 Tbs heavy cream

To make the macerated cherries, combine water, sugar, and Kirsch in a small sauce pan. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Stir in the cherries and return to a simmer, then remove from the heat, add vanilla and let cool. Transfer the cherries and their liquid to a covered container and refrigerate overnight.

To make the scones, Set a mesh strainer over a measuring cup and drain the cherries. Reserve 2-3 tablespoons of the liquid for the glaze.

Whisk together the flour, baking powder, baking soda, and Kosher salt in a large bowl. Cut the butter into tiny pieces and add it to the flour mixture with the paddle attachment until the whole mixture is crumbly and evenly combined. Pour in the cream and mix together with a wooden spoon, or with your hands, if it's easier, as the batter will be thick and heavy.

Next, add the chocolate chips and drained cherries, then transfer the dough to covered container and refrigerate for at least an hour. 

Remove the dough from the fridge and using an ice cream scoop, divide the batter into 12 balls. Set the balls on cookie sheet lined with parchment paper and then put the whole cookie sheet in the freezer for at least 2 hours but overnight is preferred.  

Remove cookie sheet from the freezer and preheat the oven to 350 degrees. Bake for 15-20 minutes, until tops are golden brown. 

While the scones are baking, whisk together the powdered sugar and 2-3 tablespoons of reserved cherry syrup in a small bowl. Slowly add the cream, and add any additional cherry syrup to maintain the consistency of the glaze, or to add more flavor.  When the scones are finished baking, take them out of the oven an immediately brush them with several coats of glaze. Cool completely and enjoy!!!

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