Chocolate Cherry Scones

Makes 12

The chocolate in this recipe may change your thoughts about traditional scones.

Dry
 3 cups all purpose flour
 4.5 tablespoons sugar
 1.5 tablespoons baking powder
 1 teaspoon
 Zest from 1 small to medium lemon

Butter
 9 tablespoons cold unsalted butter, cut into pieces

Fruit and Chocolate
 1 ¼ cups fresh tart cherries, picked over and pitted and sliced in half
 1 cup high quality dark chocolate chips (Verona, Callebut, Schokinag)

Liquid
 Scant less than ½ cup heavy cream
 3 large eggs, lightly beaten

• Preheat oven to 400 degrees.
• Place parchment paper on ½ size sheet pan.
• Whisk together dry ingredients. Add lemon zest last.
• Cut in butter (pea-size pieces) into dry ingredients
• Gently mix in cherries and chocolate into flour mix,
• Mix together cream and eggs. Set aside.
• Make a well in the center of flour fruit mix and pour in liquid.
• Use a rubber spatula to fold together.
• Turn out onto a lightly floured surface. Mold dough into a flat 15x3 inch rectangle and cut into 6 equal rectangle. Cut each of those rectangles in half into 2 triangles.
• Space out your scone triangles on your parchment lined sheet pan.
• Bake until golden brown approximately 20 to 22 minutes.
• Drizzle with melted chocolate, if you like.
• Best served warm or at least on the same day.