Bouchon Bakery Chocolate Chip and Cherry Scones
 
 
These lovely chocolate chip and cherry scones from the Bouchon Bakery cookbook are kissed with a cherry glaze and filled with plump cherries and melted chocolate in every bite.
Yield: 12 scones
Ingredients
For the cherries
  • ½ cup water
  • ½ cup sugar
  • 20 g (1 tbsp + 1 tsp) kirsch
  • 1 tsp vanilla bean paste
  • 105 g (3/4 cup + 2 tbsp) dried tart cherries
For the scones
  • 332 g (2¼ cups + 2 tbsp) all purpose flour
  • 6.5 g (1⅜ tsp) baking powder
  • 4.5 g (3/4 + ⅛ tsp) baking soda
  • ¾ tsp kosher salt
  • 133 g (9 tbsp + 1 tsp) cold unsalted butter, cut into ¼-inch cubes
  • ¾ cup heavy cream
  • ½ cup semisweet chocolate chips
For the glaze
  • 100 g (3/4 cup + 2 tbsp) confectioner's sugar
  • 45-50 g (2.5-3 tbsp) reserved cherry syrup
  • 2 tbsp heavy cream
Instructions
For the cherries
  1. Combine the water, sugar, kirsch, and vanilla bean paste in a small saucepan over medium heat. Bring to a simmer. Add the cherries and bring back to a simmer. Once simmering, remove from the heat and let cool to room temperature. Transfer to a container and refrigerate overnight.
For the scones
  1. Strain the cherries and reserve the syrup for the glaze. Set aside.
  2. Combine the flour, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 15 seconds.
  3. Add the butter pieces to the stand mixer bowl and mix on low speed until the butter is coated in the flour. Turn the speed up to medium and mix until butter starts to get broken up and evenly distributes throughout the mixture, about 2-3 minutes.
  4. Slowly pour in the heavy cream, mixing on low speed just until the dough starts to come together. Scrape down the sides of the bowl.
  5. Add the cherries and chocolate chips to the batter. Pulse to combine.
  6. Cover bowl with plastic wrap and refrigerate for 2 hours.
  7. Line a baking sheet with parchment paper. Divide the dough into 12 equal portions, roll into a ball, and place on the parchment paper. Freeze for at least two hours or overnight.
  8. Heat oven to 350F.
  9. Bake until golden brown, about 25-30 minutes.
For the glaze
  1. While the scones are cooking, making the glaze. To do this, whisk together the powdered sugar, cherry syrup, and heavy cream together in a small bowl.
  2. Immediately drizzle the glaze onto the warm scones once they come out of the oven. Serve warm or at room temperature.
Notes
Recipe from Bouchon Bakery (The Thomas Keller Library)
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/05/bouchon-bakery-chocolate-chip-and-cherry-scones.html