1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
4 tbls butter
2 tbls cocoa
1 tbls cherry preserves
1/3 cup cherries, diced, thawed and drained, or fresh
1/4 cup chocolate chips, dark or semi sweet
1/3 cup milk
Heat oven to 400°F
Combine flour, baking powder, sugar, and salt in bowl and stir to incorporate.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
At beaten egg and stir in.
Add preserves, chopped cherries and chocolate chips and stir to incorporate evenly.
Add milk, a tablespoon at a time and stir until the dough comes away from the sides
If the dough is wet it may not need all the milk, a tablespoon of flour can be added if needed.
Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.
Sprinkle with 1 tbls sugar before baking
Bake 15 minutes until the top of the dough no longer gives when pressed.
Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Chocolate chips may melt on the bottom causing the scones to stick.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.
1 tbls powdered sugar
1/2 tsp cherry preserves or juice from drained cherries
splash of milk
Stir until smooth and drizzle over scones when cooled.