Sour Cherry and Almond Scones with Dark Chocolate Chunks

sconesI love our local farmers market! We go every Saturday rain or shine and pick up a weeks worth of produce and it’s wonderful to truly eat with the seasons. As a cook, it’s given me an opportunity to experiment with different ingredients I normally wouldn’t attempt to try and since all the food is grown with love and care and picked at the top of the season, it can’t be beat! I also love that we have really grown to know the people that grow our food. The other day, I was purchasing some greens from our of our favorite farmers, and we started talking about growing dill, what some our favorite recipes were, and sharing ideas. It truly is a gift that we can know that not only what we are eating but that in doing so, we are supporting families, real live local families.

Right now mid-January the fruit selection is a bit low. We are gobbling up oranges like crazy but theres only so many oranges you can eat! This week, I treated my family to some dried fruit from a local orchard. We picked up dried raisins, nectarines, and sour cherries, as well as some nuts. Throwing dried fruit in a hot bowl of oatmeal is always a hit but I decided to venture out a bit and come up with a recipe for sour cherry and almond scones. And of course some good quality dark chocolate is always appropriate!

2 3/4 cups flour

1/4 cup sugar + 2 Tablespoons for sprinkling

1/8 teaspoon salt

2 teaspoons baking powder

1/2 cup cold butter cubed

1/2 cup whole fat plain yogurt

1/2 cup whole fat milk + 1 Tablespoon to brush on top

1 teaspoon vanilla

1 cup dried sour cherries

1/2 cup sliced almonds

3/4 cup dark chocolate chopped up

Preheat oven to 400*

Sift together all of the dry ingredients. Using your fingers, cut the butter into the flour mixture until the butter crumbles about the size of a pea. Then mix in the cherries, almonds, and chocolate.

Make a little well in the middle  and pour in the yogurt, milk and vanilla. Mix just until everything is wet but be careful not to over mix.

Turn out onto a floured surface and work into a disk using a rolling pin about 1 1/2 inches thick.

Cut into 8 wedges ( they are large scones so feel free to make smaller ones if you wish)

Place on a sheet of parchment paper on a baking sheet and bake for 20 minutes.

Cool and enjoy!