Double Chocolate Tart Cherry Scones with Espresso Drizzle
Author: simply beautiful eating
Serves: 8
Ingredients
1¾ cups all-purpose flour
½ cup good quality unsweetened cocoa powder
⅓ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, cold
½ cup semi sweet chocolate chips
⅓ cup greek yogurt
⅓ cup coconut milk
1 large egg
1 teaspoon vanilla extract
⅓ cup dried tart cherries
Drizzle
1½ cups confectioners sugar
2 tablespoons espresso
½ teaspoon vanilla extract
½ teaspoon maple syrup
Instructions
Preheat the oven to 375F and a line a baking sheet with parchment paper or silicone mat.
Place the flour, cocoa, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
Using a pastry blender, cut in the butter until the pieces are pea-sized.
Add the chocolate chips and dried tart cherries.
Stir the yogurt, coconut milk, egg, and vanilla together in a liquid measuring cup.
Pour into the dry ingredients, and stir together just until the dough gathers itself into a ball. Get in there with your hands if you have to to knead the ingredients together.
Transfer the dough to the prepared baking sheet, and flatten it to a thickness of about 1½-inch.
Score into 8 equal wedges, and bake for 20 to 25 minutes, or until set.
Make your drizzle by combining the confectioners sugar, espresso, vanilla and maple syrup.
Let your scones cool down a bit before drizzling them. They can still be warm but not too hot otherwise the drizzle will fizzshnizzle.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2017/10/24/double-chocolate-tart-cherry-scones-with-espresso-drizzle/