Dark Chocolate Chunk and Dried Cherry Scones
Makes 8 scones.
1 jar Dark Chocolate Chunk and Dried Cherry Scone Mix
6 tablespoons (3/4 stick) unsalted butter, chilled
2 large eggs, at room temperature
3/4 cup heavy whipping cream
1 large egg yolk
2 tablespoons heavy whipping cream
2 teaspoons granulated sugar
Heat oven to 400 degrees F. Line baking sheet with parchment paper or nonstick liner.
Add flour mixture from jar mix to work bowl of food processor fitted with steel blade. Cut butter into pieces and add to bowl. Pulse until butter is cut into tiny pieces. Add chocolate and cherries from jar and pulse three times.
Mix 2 eggs and 34/ cup cream together. Add mixture through feed tube with processor running. Process until dough forms ball.
Transfer dough to lightly floured work surface. Pat into a 1/2-inch thick rectangle. Cut out two 6-inch circles. Cut each circle into quarters. Place scones on baking sheet 2 inches apart.
Mix egg yolk and 2 tablespoons cream together. Brush tops of scones with wash and sprinkle with sugar.
Bake for 13 to 14 minutes or until light golden. Cool on rack.