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
- Pre heat the oven to 180 degrees grease baking sheet.
- Sift the flour, 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.