...from Iris Mori
1 Cup All-Purpose Flour
1 Cup Pastry Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
5 Teaspoons Dark Brown Sugar
1 Stick Cold Butter, cut into 1 inch pieces
1/2 Cup TCHO Pro “Classic 39%” Milk Chocolate Discs, coarsely chopped
2/3 cup Heavy Cream
1/2 cup Dried Cherries, coarsely chopped
2 Tablespoons Bourbon
1/4 cup TCHO Roasted Cacao Nibs
1. Preheat oven to 375oF.
2. Put the cherries in a shallow dish and pour over the bourbon. Cover and let sit overnight at room temperature.
3. Drain the cherries and save liquid. Combine cherry liquid and heavy cream, set aside.
4. Lightly roast the cocoa nibs by gently heating them in a frying pan over low heat. Remove from heat when nibs look bright and slightly oily.
5. In a large mixing bowl sift together the flour, baking powder, and salt. Whisk in the brown sugar. Add butter and cut with a pastry cutter or two butter knives until the flour mixture resembles coarse breadcrumbs.
6. Pour ⅔ cup heavy cream and “cherried” bourbon into the flour mixture and stir with a fork until just blended, save the remaining cream mixture to brush the tops of the scones before baking. The dough will be sticky with streaks of flour, this is ok.
7. Divide the dough in half. Lightly flour a clean surface and roll out half of the dough into a ½ inch thick rectangle. Move to a piece of waxed or parchment paper and repeat with the other portion of dough.
8. Sprinkle the TCHOcolate, nibs, and bourbon-soaked cherries evenly over the first dough rectangle. Carefully ease second dough rectangle over the first so that it looks like a sandwich. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
9. Cut dough into 1½ inch triangles and place 1½ inches apart on a greased cookie sheet. Using a pastry brush, paint the top of each scone with the remaining heavy cream.
10. Bake for 15-20 minutes, or until the tops are golden brown. Remove and move them to a cooling rack. Serve slightly warm with clotted cream.