The weather is finally getting warmer...although I'm still not sure it is here to stay. Today was actually nice enough to take a run and a couple walks outside which was so refreshing after being stuck inside during this horribly cold winter! Hopefully you were able to get out and enjoy it too if it was warm where you are.
Last summer I was lucky enough to receive 10 lbs. of cherries from Northwest Cherry Growers for a recipe challenge. Despite making various recipes, eating the fresh cherries, and giving some away - we still weren't able to go through all of them so I pitted and froze some bags of cherries to use in the future. I'm glad I did and I was able to pull out a bag from the freezer to use some for this scone recipe. I'm looking forward to fresh fruit being in season and hopefully even warmer weather!
Dark Chocolate Cherry Scones
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1 beaten egg
8 ounces maple (or plain) yogurt
1/2 cup miniature semi-sweet chocolate chips
¾ cup bing cherries, pitted and chopped, juice reserved
Combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter. Add egg and yogurt to dry ingredients. Add chocolate chips & cherries and stir until soft. Form scones into desired shape and size and place onto cookie sheet covered with parchment paper. Bake at 375 degrees for 10 to 12 minutes.
For the Cherry Glaze:
Use some of the juice from the chopped cherries and mix with about 1 cup of powdered sugar. Add more milk or cherry juice until you reach the desired consistency and your glaze is smooth and drips easily off a spoon. Drizzle the glaze over cooled scones and serve immediately.
Recipe adapted from Virtual Cities