Monday, August 13, 2012

Balsalmic Cherry & Dark Chocolate Chunk Scones

Yay! First blog post ever! Everyone's been advising me to get one, so here I am! I hope you enjoy.

I discovered Rainier Cherries about three weeks ago. They are sooooo sweet and thought they'd be great in this scone recipe. Scones are typically dry, and well they need all the help they can get.

Sorry the photos are blurry. I will have to get a real camera.

Here are the stars of the show:

oh! and this!
gotta have butter
Go ahead and get this nasty chore out of the way:

My dry ingredients...
Wisk this together and then dump 75% into your food processor.
Now add in the butter.
Pulse a couple times and it will look like this:
Now add this back to the dry ingredients.
Good, basic scone dough right there!
Heat up a nonstick skillet to get the cherries and balsalmic going, and right now I'm going to brag about my outlet purchase from last week. This gorgeous fry pan from Le Crueset has managed to take part in four recipes its first week in my home.

Go ahead and combine your wet ingredients in a seperate bowl and place that in the fridge until we need it.
Cherries and balsalmic are looking really pretty!
Another chore. Ugh.
Just eat some. Do it. You deserve it for dealing with that mess and you got it on your fingers anyway.
Combine the wet and dry ingredients.

Add in the cherries and chocolate.
Mix this together, dump onto a floured surface, and form into an 8 inch round.

Cut it lika pizza pie.
Transfer with a spatula to your pan. The triangles are crumbly and you may need to squish them back together to keep their shape.
I decided to add an egg wash to my scones at this point that wasn't in the original recipe. This helps the sugar stick to the scones.

Sprinkle the sugar on top.
BAKE! And wah-lah!

Balsamic Cherry & Dark Chocolate Chunk Scones

Makes 8 wedges
¾ cup all-purpose flour
¾ cup white whole wheat flour
2 Tbsp brown sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp cold unsalted butter
1 large egg yolk
1 tsp vanilla
1/3 cup cold buttermilk (or low-fat milk plus 1tsp lemon juice)
1 cup fresh cherries, pitted and halved
3 Tbsp balsamic vinegar
1/2 cup dark chocolate chunks
1 more egg and a splash of milk for an egg wash
1 Tbsp natural turbinado sugar, for sprinkling on top

Preheat oven to 425 degrees F.
In a large mixing bowl, sift flours, baking soda, baking powder, salt, and brown sugar. Cut in cold butter with your food processor if you have one.
In another bowl whisk egg yolk, buttermilk, vanilla and set inthe fridge.
In a medium skillet, over medium high heat, reduce the balsamic vinegar and cherries. This should take about 5 minutes, stirring occasionally. Remove from the heat and let cool for about 5 minutes before adding them to the dough mixture.
Stir the wet mixture into the dry mixture, until just combined. Fold in the chocolate chunks and the balsamic cherries.
On a floured surface, shape dough into a 1 1/2-inch thick round. With a sharp knife, cut into 8 equal wedges. Using a hard spatula, carefully transfer wedges to a silpat/parchment lined baking sheet. Brush egg wash and sprinkle turbinado sugar over the top of each wedge.
Place in preheated oven, on a middle rack, and bake for 16-18 minutes.

So that's my first post. They won't all be recipes.

Thanks to Chrissy from Little Yellow Kitchen for the recipe.