Ingredients
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2 cups unbleached all-purpose flour
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1/3 cup sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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7 tablespoons unsalted butter, chilled and diced
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1 teaspoon orange rind, grated (packed)
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3/4 cup miniature semisweet chocolate chips
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3/4 cup dried tart cherry, coarsely chopped
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2/3 cup buttermilk, chilled
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1/4 cup milk (for glaze)
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2 tablespoons sugar
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1 large egg yolk
Instructions
- Butter and flour baking sheet.
- Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
- Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
- Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
- Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
- Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
- Preheat oven to 400°F
- Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
- Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
- Serve warm or at room temperature.