Black Forest Scones

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My Dad’s favourite dessert is Black Forest Gateaux, however not something I relish making in the summer. We all like a scone so these black forest scones are an excellent compromise.

This recipe will make 8 x 65mm scones or 6 x 75mm scones

You will need:

  • 200g Plain Flour (plus extra for dusting)
  • 30g Coco powder
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 30g Caster Sugar
  • 60g Butter
  • 60g Dried cherries chopped in half
  • 60g Dark chocolate (chopped)
  • 7 tbsp Cold Milk
  • 1 egg beaten for glazing

Optional Extra To Serve:

  • Cherry Jam
  • Double cream

Method:

  • Pre heat the oven to 180 degrees grease baking sheet.
  • Sift the flour, coco powder, cream of tartar and bicarbonate of soda together.
  • Mix in the caster sugar, butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the halved cherries and chocolate until well distributed in the dry scone mix
  • Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm (1inch) thick.
  • Use your cookie cutter to cut out your scones, place them gently on your prepared baking sheet. Reform the dough scraps and repeat.
  • Glaze with the beaten egg and bake for about 15mins or until cooked.

I served mine with Cherry jam and lashing of cream!

These are best on the day of cooking but will keep for 2-3 days in an air tight container.

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6 thoughts on “Black Forest Scones

  1. Kentuckylady717

    Thank you for posting this recipe….hope to make soon as I can the ingredients done in the USA scale …lol, they look delicious and I love scones…..with Cherry or Almond being my favorite….

    Thanks Mona.(kentuckylady717)

    Like

  2. LiSi

    You don’t actually mention when to mix in the cocoa powder. I’m guessing at the first flour stage. I read recipes exactly as I find them and didn’t realise until I was putting in the cherries that I hadn’t yet used the cocoa powder. Whoops!

    Like

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