1 1/2 cups flour
2 1/4 teaspoons of baking powder
2 teaspoons of sugar
1 1/2 teaspoons of sea salt
6 tablespoons of cold butter
1/4 pound of sweet chocolate
1/4 pound dried cherries
3/4 cups of buttermilk
To begin, turn on the oven and allow it to heat to 400° F. Prepare a cookie sheet by buttering it or line it with parchment or waxed paper.
Mix the dry ingredients together in a bowl. Cut the butter into small chunks and work the chunks into the mixture with your fingers. The mixture should be reminiscent of coarse sand.
Cut the chocolate into small chunks. Add the chocolate and the cherries to your butter-flour mixture and combine. Add the buttermilk and stir. Do not over mix at this point. The mixture should be just combined.
Turn your red and black scone recipe onto a lightly floured board. Roll it out so it is about one inch thick, then cut into rounds or heart shapes. These 4 VALENTINE Heart BISCUIT cookie cutter SET is nice. Place your scones on the baking sheet.
Beat the egg and brush it on the tops of the scones. Bake for ten or twelve minutes.
These red and black scones are great served with whipped cream or with butter.