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Paganini's Pantry

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Cherry Chocolate Scones

. Posted in Paganini's Pantry

Makes 8 scones

 

2 cups all-purpose flour

2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, chilled
1/2 cup milk
1/4 cup sweet liqueur, like Amaretto
1 cup dried cherries
1/4 cup semi-sweet chocolate chips
Egg wash (1 egg and 1 Tablespoons water)

Preheat oven to 375° F. Soak cherries in liqueur for 10 minutes to plump.  

Sift together flour, sugar, baking powder and salt. Cut butter into flour with fingers.  Stir in milk and drained cherries and mix in chocolate chips. Do not over mix.  

On a floured board, pat out scone dough into an 8-inch circle. With a sharp, floured knife, cut into 8 wedges. Transfer wedges onto a parchment lined cookie sheet. Brush with an egg wash. (you will not use all the egg wash).  

Bake for 15 to 20 minutes, or until edges turn golden brown.

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