(makes 24 scones)
(French style scones, more butter and less sugar)
- 1 large egg
- 1 ½ cups buttermilk
- 2 tsp almond extract
- 4 cups white flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup sugar
- 1 ½ cups cold unsalted butter cut into tbsp sized pieces
- 1 cup chopped dried cherries
- 1 cup semi-sweet chocolate chips
- Heavy cream to brush on dough before baking
- Sugar to sprinkle on dough before baking
Preheat the oven to 425°F
Beat together egg, buttermilk, and almond extract.
Combine flour, baking powder, baking soda, salt, and sugar in food processor.
Cut in the butter, small amounts at a time until the mixture resembles coarse crumbs.
Note: if not using a food processor just gradually add the pieces of butter and rub into flour mixture with your fingers or pastry cutter.
Turn the flour mixture into a large bowl, add the egg mixture, and stir with a fork. A soft dough forms. Add the cherries and chocolate chips and stir to distribute evenly throughout the dough.
Turn the dough onto a lightly floured surface and knead gently 5 to 6 turns. Divide the dough into quarters and pat into ½ inch thick circles. Cut each circle into 6 wedges.
Place scones on baking sheets lined with parchment paper. Brush with cream and sprinkle with sugar.
Bake for 13-15 minutes, or until lightly browned. Remove from the oven and serve warm.
These scones freeze very well.
Blue Goose Inn ~ 603-763-5519
#24 Route 103B, Mount Sunapee, NH
Charmingly intimate 19th century farmhouse evokes memories of Sundays with the family in a day gone by.