I had to make scones. Not because I want you to eat scones, although these are delicious cherry chocolate scones. I had to make scones so that I could show off the adorable dishes I picked up at the Crate and Barrel in Phoenix last weekend. You can find all the dishes you see here and more at the Crate and Barrel website.
And if you really want to make the scones, the recipe is below. I used vegan margarine, but I also used heavy real-dairy cream. If you want to make them vegan, substitute soy creamer for the heavy cream and make sure your chocolate is vegan.
2 cups all purpose flour
1/3 cup sugar
1 Tbsp. baking powder
½ tsp. salt
½ cup cold butter cut into ½ inch cubes
1 cup heavy cream
¼ cup dried cherries, coarsely chopped
¼ cup coarsely chopped semisweet chocolate
Preheat the oven to 450˚. Stir together the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture using your hands or a pastry blender until mixture is crumbly. Place bowl in the freezer for 5 minutes. Add the cherries and chocolate and mix gently. Add ¾ cup plus 2 Tbsp. cream and mix until the dry ingredients are just moistened. Add more cream if necessary to create a crumbly dough that just sticks together.
For large scones, form one 7-8 inch round with the dough. Cut into 8 wedges.
Place scones on a parchment lined baking sheet and bake at 450˚ until golden. 13-15 minutes.
Alternately you may use a food processer if you have one. Place the dry ingredients in the processor bowl with the pastry blade. Add the butter and pulse until butter is integrated and mixture is crumbly. Freeze for 5 minutes. Add the cherries and chocolate and pulse a few times to integrate. Add the cream and pulse until ingredients are just moistened.