Serve this luscious treat warm, topped with vanilla ice cream.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.
Makes 6 to 8 scones
1 1/3 cup unbleached white flour
2/3 cup whole wheat pastry flour
1 tablespoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons sugar
6 tablespoons unsalted butter, chilled and diced
1/2 cup buttermilk
5 ounces white chocolate, chilled and diced
1/2 cup dried cherries, coarsely chopped
Milk or melted butter for glazing
Sugar and ground cinnamon for dusting, optional
1. Preheat the oven to 425 degrees F. Lightly oil a baking sheet or line it with parchment paper.
2. In a food processor or large bowl, pulse or whisk together the flours, baking soda, cream of tarter, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.
3. Beat the egg with the buttermilk, then stir in the chocolate and cherries. Fold the flour into the buttermilk mixture until moistened.
4. Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Pat the dough into a 1/2-inch thick round, brush with milk or butter, and cut into 6 or 8 wedges. Sprinkle with cinnamon and sugar if desired.
5. Place the scones on the prepared pan and bake for 15 minutes or until a tester comes out clean. Cool on a wire rack and serve warm or at room temperature.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.