Chocolate and Cherries a perfect match!
Once upon a time I wanted to open a tea room but I gave up on that idea and realized I could still do the same types of foods that I loved to make for parties I catered. I love doing baby showers, and showers of all sorts because it gives me a chance to try new scone recipes and all sorts of finger sandwiches and little foods. Check out the Baby Button Cookies I made for a shower a few weeks ago. They were delicious and oh, so cute.
I love scones that are buttery, flaky and filled with either lemon curd or Devonshire cream. I usually make a mock Devonshire cream for parties and on occasion will buy the real thing from the grocery even though it is about $5-$6 a jar. I get very disappoint when I have a scone that is nothing more than a biscuit with a little sugar added in and not really a scone at all.
My garden club is doing a tea for our May luncheon this year and I can’t wait to offer up some of my ideas for food. I have an idea of making a calla lily cookie and putting a sucker stick in it. Tint the dough pink and paint in a yellow center. I will probably have to practice a lot on these. I think these Chocolate Cherry Scones will be a hit if we decide to make them.
Chocolate Cherry Scones
2 c. flour
3/4 c. milk (or heavy cream)
4 tsp. baking powder
1/2 c. butter
4 Tbsp. sugar
1 c. dried cherries, coarsely chopped
1/2 c. grated semi sweet chocolate (or mini chocolate chips)
Mix dry ingredients. Cut in the butter using either a pastry blender or use your fingers to make the butter into small pea size pieces.
mix egg and milk and add all at once to dry mixture. Stir in the dried cherries and the chocolate. Mix just a little until the dough holds together. Turn dough onto lightly flour board. Flour your rolling pin and roll this to about 3/4″ thickness. Using a 1″ (or bigger) cutter, cut scones out. Gently press together any scrapes of dough and reform and cut until you have used all the dough. Brush tops with cream or egg wash. Bake 12-15 (or nicely browned) in a 400° oven.
Note: If you would like to do these ahead, after you have cut them, put on a cookie sheet and freeze. When frozen put in container until ready to bake. When you want some hot fresh scones, simply take the frozen scones out of the freezer, put on a cookie sheet, turn your oven on 400° and when the oven is preheated put your scones in. They make take a big longer since they are frozen.
Serve with lemon curd, Devonshire Cream, or Mock Devonshire Cream
Mock Devonshire Cream
3 oz. pkg. cream cheese
1 c. heavy cream
1 tsp. powdered sugar
1/2 tsp. vanilla
Blend all ingredients in a blender or food processor until thick (food processor works best). Serve with preserves along with warm scones. Keep refrigerated.