Chocolate Cherry Heart Scones

Name: Chocolate Cherry Heart Scones
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 7-10 Tbsp Ingredients for approx. 8 scones (each approx. 9 cm Ø):; 100 g Dark chocolate; 85 g dried cherries; 1 Organic Orange; 150 ml cold buttermilk; 1 TEASPOON liquid vanilla extract; 200 g + some flour; 80 g Cornstarch; 35 g whole cane sugar, e.g. Muscovado; 1 TEASPOON Baking Powder; 1/2 TEASPOON Baking soda; 1/2 TEASPOON Salt; 125 g cold butter (diced); baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

7-10 Tbsp Ingredients for approx. 8 scones (each approx. 9 cm Ø):
100 g Dark chocolate
85 g dried cherries
1 Organic Orange
150 ml cold buttermilk
1 TEASPOON liquid vanilla extract
200 g + some flour
80 g Cornstarch
35 g whole cane sugar, e.g. Muscovado
1 TEASPOON Baking Powder
1/2 TEASPOON Baking soda
1/2 TEASPOON Salt
125 g cold butter (diced)
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Roughly chop and mix the chocolate and cherries. Rinse orange hot, dab dry and finely grate the peel. With buttermilk and vanilla extract
2
Stir. Mix 200 g flour, starch, sugar, baking powder, baking soda and salt in a large bowl
3
Add cold butter to the flour mixture. Rub in coarse crumbs with your fingertips. Do this quickly! Stir in the buttermilk mix briefly. Then add the chocolate-cherry mixture
4
Stir only until a dough is just formed
5
Pour the dough onto a lightly floured work surface. The dough is relatively dry - this is correct. With a dough roller or your hands, roll out or beat out the dough to a thickness of approx. 1 1⁄2 cm. Use a heart cutter (approx. 9 cm Ø) to cut out hearts close together, jerking the cutter slightly back and forth. Place the hearts on the tray
6
Bake in a hot oven for about 15 minutes until the biscuits have slightly coloured. Take them out and let them cool down on a cake rack