Double Chocolate-Cherry Scones

Name: Double Chocolate-Cherry Scones
Total time: 50
Yield: 8
Ingredients: 1 ¾ cups all-purpose flour; 2 tablespoons all-purpose flour; 2 tablespoons black onyx cocoa powder (from Savory Spice Shop®); ½ cup brown sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; 3 tablespoons miniature semisweet chocolate chips; ½ cup heavy cream; 2 tablespoons heavy cream; ½ teaspoon almond extract; ½ teaspoon vanilla extract; ½ cup cherry pie filling

Recipe by thedailygourmet from allrecipes.com

50 Mins.

Ingredients

8 servings

•

1 ¾ cups all-purpose flour
•

2 tablespoons all-purpose flour
•

2 tablespoons black onyx cocoa powder (from Savory Spice Shop®)
•

½ cup brown sugar
•

1 ½ teaspoons baking powder
•

½ teaspoon salt

•

3 tablespoons miniature semisweet chocolate chips
•

½ cup heavy cream
•

2 tablespoons heavy cream
•

½ teaspoon almond extract
•

½ teaspoon vanilla extract
•

½ cup cherry pie filling

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.