cherry, chocolate + almond scones

By tulawdog

Ingredients

• 2 cups whole wheat flour
• 2 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 cup granulated sugar (plus more for dusting)
• 1 1/4 teaspoon kosher salt
• 1 cup plus 1 tablespoon unsalted butter, very cold and cut into 1/2" cubes
• 1 1/2 cups buttermilk, cold
• 1 teaspoon orange zest
• 3/4 cup dried cherries
• 3/4 cup dark chocolate pieces (or chips)
• 3/4 cup sliced almonds
• 2 tablespoons butter, melted and cooled slightly

Preparation

Step 1

Pre-heat the oven to 400 degrees. Line a sheet pan with a silicone baking mat or parchment paper.
In the bowl of a stand mixer (or a large bowl if mixing by hand), sift both flours, baking powder, baking soda, sugar and salt. Attach the paddle to the mixer and spread the butter over the flour mixture. Turn the mixer onto low and break down the butter until it is the size of peas and the mixture looks more like wet sand. If you're mixing by hand, use a pastry blender or your fingers to break up the butter, working quickly to keep from heating the butter too much.
Add the orange zest, buttermilk, dried cherries, chocolate and almonds all at once. Mix until just combined. The mixture will be moist.
Turn the dough out onto a lightly floured surface and press into a rectangle that is 18" by 5" and about 1 1/2" thick. Cut into 12 triangles. Brush with melted butter and top with a generous amount of sugar. Bake until golden brown, about 25-30 minutes. Serve immediately.