Tea Time with Suburbanette: Black Cherry Chocolate Scones

Ahh, spring time. It’s that time of year when I crawl out of my down bed with the down comforters and down pillows and start a new. I literally can feel the sunlight rejuvenate my body and thoughts of becoming an artisan food purveyor start running through my head.

If you follow me on Instagram, you know that my latest addiction has been checking out all of the amazing tea shops in DC (more on that later!). There is nothing more comforting than cupping a warm mug of tea and catching up with an old friend. However, my tea time habit was starting to eat away at my wallet and as a true child of my mother I started to think …. I can make it at home at better and for much cheaper!

And not to toot my own horn or anything…but I did! These scones are wonderfully dreamy, light, and soft (even a few days later!) and filled with tons of dark chocolate and black cherry chunks. And with my Vitamix, I was able to make them between two commercial breaks of Arrow.

And to quote the ever eloquent Seaweed J. Stubbs: Run and tell that!

Suburbanette’s Vitamix Black Cherry Chocolate Cream Scones

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried black cherries
1/2 cup dark chocolate chunks
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in Vitamix and pulse six times.

3. Slowly incorporate cold butter chunks into flour mixture (cold butter is key as it gives you air pockets for a lighter dough) and pulse 12 times. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. F

6. Form scones by patting the dough into a lightly floured work surface and cut cut pieces with a biscuit cutter (or the edge of a wine glass because who has biscuit cutters these days?).

7. Place rounds on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Recipe adapted from Smitten Kitchen