With Sweet Dreams and Even Sweeter Days

Monday, August 13, 2012

Cherry Chocolate Coconut Scones


We've already talked about how up until last summer I was under the impression that I didn't like cherries.

And about how I was completely ignorant to the fact that sweet fresh cherries in the summer were some of the greatest little gems I could get my paws on.

AND about how cherry season seems to be the most painfully short of all the stone fruit, coming and going before you even get a chance to realize it's gotten into full swing.

With all of that in mind this summer, I bought an absurd amount of cherries (like possibly 6-7 lbs) knowing that it would afford me the opportunity to make all of the cherry ideas I had stored up all year......

and then.....

well, I ate all 7 lbs before a stick of butter had been unwrapped or a flour bag had been propped open.

It happens.


I was resolute in getting at least one cherry treat out to you before the season ran dry and after being inspired by a similar ice cream flavor combination, I had a feeling these wouldn't go wrong.

(But I happen to be of the camp that when it comes to eating a scone, it's hard to go wrong from the start.)

Chunks of cherry, chocolate, and chewy coconut come together to make an end product that isn't overly sweet and is a perfect complement to breakfast, or any time of the day really.

I happened to make my batch right before going to see "The Dark Knight Rises" in IMAX.

Whether or not I debated/acted on my impulse to sneak one of these in my purse with me, I'll leave up to you to decide.

While cherry season is still in full swing, pick up a bag and make these.

Get yourself aboard the fresh cherry train and don't look back.



Cherry Chocolate Coconut Scones
Serves: 16

Ingredients:
- 3 1/4 cups flour
- 2 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 12 Tbsp chilled unsalted butter, cut into pieces
- 1 cup buttermilk
- 2 1/2 tsp vanilla extract
- 2 cups fresh cherries, pitted and chopped relatively small
- 6 oz semisweet chocolate chips
- 3 oz shredded sweetened coconut

Directions:
Preheat oven to 425 degrees F.  In a large bowl combine dry ingredients from flour to salt, whisking to combine.  Using a fork or a pastry blender, mix the butter until it forms coarse crumbs, making sure the butter pieces are not too large.  Create a well in the center of the bowl.  Pour in the vanilla and the buttermilk until just combined.  Stir in the cherries, chocolate chips, and coconut until well distributed.  Use hands to finish mixing dough if necessary.  Divide in half and pat into circles.  Cut each wedge into 6-8 wedges (depending on size desired) and bake for 13-15 minutes until lightly golden.  Serve warm or at room temperature.



Recipe adapted from: How Sweet It Is



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