Montemorency Michigan Cherry and Chocolate Chip Scones

Chocolate Chip Cherry Oat Scones

Makes about 8 scones

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/2 tspn unsweetened cocoa powder
• 1/3 cup (35 g) old-fashioned rolled oats
• 1/3 cup (65 g) granulated sugar
• 1 tbsp baking powder
• 1/4 tsp sea salt or pink Himalayan salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1/4 cup (about 45 g) chocolate chips
• 1/3 cup dried sweetened cherries
• 2/3–3/4 cup (160–180 ml) cold whole milk, plus a little extra for brushing
• 1 tspn vanilla extract
• Optional: coarse sugar (turbinado) for sprinkling

Method

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment or grease with oil.
2. In the mixer bowl, combine 2 cups flour, 1/2 tspn cocoa powder, 1/3 cup oats, 1/3 cup sugar, 1 tbsp baking powder, and 1/4 tsp salt. Mix on low for a few seconds just to combine.
3. Add 1/2 cup cold cubed butter. Mix on low until the butter is in pea-sized pieces and the mixture looks like coarse crumbs, about 30–60 seconds. Stop before it turns pasty.
4. Add 1/4 cup chocolate chips and 1/3 cup dried cherries. Mix on the lowest speed for a moment just to evenly distribute them.
5. Stir 1 tsp vanilla into 2/3 cup cold whole milk. With the mixer on low, pour that in. Mix only until the dough starts to clump. If dry flour remains, add more whole milk a tablespoon at a time, up to 3/4 cup total. Stop within 20–30 seconds of adding the liquid. The dough should look shaggy, not smooth.
6. Turn the dough out, and fold it in a few times for good measure. Pat it by hand into a 1-inch-thick round about 6-8 inches across, and cut into 8 wedges.
7. Place the wedges on the sheet with a little space between them (they will rise modestly while baking). Brush the tops with the extra whole milk and sprinkle with coarse sugar (turbinado), if you'd like.
8. Bake 15–18 minutes, until the tops are set and lightly browned. Cool a few minutes on the pan, then move to a rack.

Keep the butter and milk cold, and stop mixing as soon as the dough holds together. With only 1/4 cup of chips, the chocolate will be scattered rather than dense, which lets the cherries and oats show more.

Some notes to the recipe:

• Whole milk instead of heavy cream works well for this recipe, but you can always sub with heavy cream if you'd prefer a creamier texture. 
• Optionally cut chocolate chips in half if you don't want to make it too sweet.
• Serve with a fresh cup of coffee or tea for the ultimate morning pairing