If you want someone to fall in love with you this Valentine’s Day, make them a batch of Cherry Chocolate Chip Scones.
Because they’re the best fucking scones I’ve tasted since I vacationed in England.
Excuse the profanity, Tartlets, as my inner Roy Kent comes out. But, any scones that make me feel like I’ve magically transported across the pond are worth every swear word.
Why are Cherry Chocolate Chip Scones the book-inspired recipe for Spare?
Since so much of Spare focuses on Harry and Meghan’s love affair, this book calls for a recipe that represents both of them.
I don’t think you can get anything more quintessentially English than a scone. And, after chatting with some British friends, I discovered that putting chocolate chips in desserts is a rather “American” thing.
Therefore, I think Cherry Chocolate Chip Scones are the perfect English-American recipe mash-up.
And, since we’re just a day away from Valentine’s Day — and since Harry and Meghan are all about the romance and love — I figured it wouldn’t hurt to jazz up the scones with the classic romantic flavor combo of cherries and chocolate.
What’s a scone, anyway?
There are a lot of baked goods out there that call themselves “scones.” I’ve nibbled on numerous versions over the years, and it has to be said that many recipes yield overly sweet treats.
The beauty of a classic English scone is that it’s not super sweet.
A true scone is actually a little plain; its primary sweetness comes from fruity mix-ins, like raisins or dried apricots (or dried cherries!), and the fruit jam you schmear on top.
Why I love these Cherry Chocolate Chip Scones
Cherry Chocolate Chip Scones are the closest I’ve come to making an authentic English scone. Which means that sugar addicts — like your kiddos, for example — may not fall in love with this afternoon tea companion.
To me, though? These tender, crumbly, tasty lil’ morsels are perfect. (cue the Love Actually guy holding his sign up).
While you can make drop scones, I chose to quickly pat the dough into a circle and cut out my scones using a biscuit cutter. The scones baked up with tons of crispy, crunchy golden edges, which were made even better by some turbinado sugar scattered across the tops.
Inside, the scones were unbelievably light and fluffy and tender. I swear, when I split open the first scone, a little puff of steam escaped into the air. **all the heart eyes**
As I mentioned, the taste isn’t overly sweet — almost like a less-savory buttermilk biscuit — but the chocolate chips and bits of dried cherries gave the whole pastry a nice zing of flavor.
Can you make scones in a food processor?
While I’m sure some English great-granny is rolling over in her grave as I type this, I’m here to tell you that, yes, you can definitely make scone dough with a food processor.
Many scone recipes will encourage you — nay, bully you — to work the dough by hand, using a pastry blender or fork to cut the cold butter into the flour.
Making scone dough by hand is a tried and true method, and I’ve done it lots of times. However, I started making scone dough in a food processor a few years ago when I made my Cheese Scones, and I haven’t looked back.
So, why bother with the elbow grease method? Give your machine a work out and save your energy for the post-Valentine’s Day dinner, if ya know what I mean. **wink, wink**
Does this scone recipe call for buttermilk — and what do I do if I don’t have it?
Most scone recipes call for buttermilk; it gives the pastry a really tender, moist crumb.
However, I don’t use actual buttermilk to make these Cherry Chocolate Chip Scones.
Instead, I use a buttermilk substitute, what I like to call “makeshift buttermilk.” It’s lemon juice whisked into milk, and that gives you a pretty darn good substitute for buttermilk.
I rarely keep buttermilk in my house because 1) my grocery store only sells it in quart size, which is waaaaaay more than one recipe ever calls for, and 2) makeshift buttermilk works perfectly.
If you want to use real buttermilk to make Cherry Chocolate Chip Scones, here are some recipes that call for buttermilk – real or the CJ makeshift version.
- Cheddar Cheese Scones
- Nashville Hot Chicken Sandwiches
- Cinnamon Raisin Scones
- Thyme and Caraway Biscuits
What do I serve with Cherry Chocolate Chip Scones?
In a perfect world, I would slather my Cherry Chocolate Chip Scone with both clotted cream and fruit jam before popping one — then two, then three — in my mouth for breakfast. If you’re able to get good clotted cream where you live, go for it; otherwise, you can spread some good Irish butter or even Smart Balance on the scones, and they’ll be delicious with a cuppa tea or some coffee.
If you want to create a classic afternoon tea spread, Cherry Chocolate Chip Scones are a great appetizer for Curry Chicken Salad Croissant Sandwiches, followed by a slice of Classic Victoria Sponge Cake. To dazzle your guests with a selection of scones, you can also make Cinnamon Raisin Scones and Blueberry Almond Scones.
Finally, if you want to serve up a romantic Valentine’s Day meal, Cherry Chocolate Chip Scones are a perfect, light dessert after a dinner of Rosemary Grilled Steak and Mushroom Risotto.
Cherry Chocolate Chip Scones
Ingredients
- 1 egg, cold
- 1 tbsp fresh lemon juice (for makeshift buttermilk**)
- scant 3/4 cup milk (for makeshift buttermilk**)
- 1/3 cup granulated sugar
- 2 3/4 cup self-rising flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 cup dried tart cherries, chopped
- 1/3 cup mini semi-sweet chocolate chips
- 1/4 cup turbinado sugar, for sprinkling
Instructions
PREP INSTRUCTIONS
- Preheat your oven to 425F.
- Line two baking sheets with parchment paper. Set aside.
- Cut the butter into small cubes and keep cold in the fridge.
- **Make the Makeshift Buttermilk: Take a ¾ cup measurement utensil and add 1 tbsp of lemon juice to it. Fill the remainder of the ¾ cup with milk. Keep buttermilk cold in the fridge.
- Chop cherries into small pieces and set aside.
BAKING INSTRUCTIONS
- In a food processor fitted with an S-shaped blade (the standard blade), combine the self-rising flour and the granulated sugar. Pulse a few times to combine the ingredients.
- Add the cold, cubed butter to the food processor and pulse to combine 10-15 times, or until the butter has broken down and the mixture resembles coarse crumbs.
- Take the makeshift buttermilk and whisk it gently with a fork. Crack the egg into the buttermilk, then whisk with a fork until the egg and the buttermilk are combined.
- Pour the liquid mixture into the food processor, pulsing as you go, until a soft dough forms.
- Carefully scrape the dough onto a lightly floured surface and pat into a large circle. Sprinkle the cherries and chocolate chips over the dough, then fold the dough over the cherries and chips until the mix-ins are evenly incorporated throughout the dough.
- Pat the dough down into a ½-inch-thick circle. Use a 2½ inch biscuit cutter/cookie cutter to cut scones from the dough. Place scones on the prepared baking sheets about 2 inches apart. Repeat process with remaining dough scraps. You should get 12-15 scones.
- Sprinkle the tops of the scones with the turbinado sugar. Chill the scones in the fridge for 10-15 minutes.
- Bake the Cherry Chocolate Chip Scones at 425F for 15-18 minutes, or until the tops are golden brown.
- Remove Cherry Chocolate Chip Scones from oven and let cool for 10 minutes, then transfer scones to a cooling rack. Serve warm or reheated.
