Double chocolate scones – nothing wrong with that, but then add Kirsch soaked cherries and you get these little beauties. Beech’s dark chocolate is perfect for this as their dark chocolate has a great depth of flavour that matches the deep flavour of the alcohol soaked cherries. And to finish? Beech’s creamy white chocolate over the top!
Ingredients – makes 8
150g self raising flour
50g good quality cocoa powder
50g butter, chilled
25g granulated sugar
1tsp vanilla extract
60g Beech’s dark chocolate
60g Kirsch soaked cherries
60g Beech’s white chocolate
- Pre-heat the oven to 220C/GM7. Line a baking tray with baking paper.
- Measure the flour and cocoa powder and sieve together into a large bowl.
- Chop the Beech’s dark chocolate into small pieces.
- Chop the cherries into quarters.
- Measure the milk into a measuring jug and add the vanilla extract.
- Cut the butter into small chunks and rub into the flour mixture until it resembles breadcrumbs – be careful to not over rub the mixture.
- Add the chopped chocolate and cherries into the breadcrumb mixture and stir to combine.
- Gradually add the milk to the mixture until it forms a soft but not sticky dough.
- Gently knead to dough to make it a little smoother and shape into a round, about 1cm high. Divide the dough into eight triangles by cutting four times. Place on the lined baking tray and brush with the remaining milk.
- Place in the oven for 10 minutes until darker in colour.
- Remove from the oven and place on a wire rack until cooled.
- Melt Beech’s white chocolate and leave to cool slightly so it slightly thickens. using a teaspoon drizzle the white chocolate over the scones to finish.