Heart-Shaped Dried Cherry and Chocolate Chip Scones

Recipe by Chef #221488
READY IN: 40mins
YIELD: 12 scones




  • 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.