45g caster sugar
5g baking powder
75g unsalted butter
30g cocoa powder
70g dried cherry
155g full fat milk
360g Self Raising Flour
10g Lemon juice
Preheat the oven to 200C degrees, rack in the middle or top.
Line baking sheet with parchment paper or use non-stick baking tray.
Whisk together the lemon juice and milk in a small cup, and set aside.
Roughly chop dried cherries, and set aside.
Combine the flour, cocoa powder, baking powder, sugar and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until it resembles sandy texture. You can also cut the butter into the flour using a knife and fork.
Add the lemon juice milk and chopped cherries. Pulse (or mix) until the dough just comes together - don't over mix. If the dough is too dry add more milk a bit at a time – you want it to hold together.
Turn out onto a floured surface, kneed once or twice, just enough to bring the dough together. Using rolling pin arrange the dough into a 1-inch thick. Using round 2.5-inch biscuit cutter cut the dough into 9 pieces.
Arrange the scones next to one another on the prepared baking sheet - 1/4-inch distance between each of them. Brush generously with the egg wash and sprinkle with the large-grain sugar.
Bake for 10-12 minutes, or until golden on the tops.
Makes 9 scones.
Cocoa with dark cherries and a hint of sweetness make these scones truly irresistible and bittersweet to the very last mouthful. These scones is a must for try for everyone who loves baking and scone lovers!
Biscuit and sweets