Milk Chocolate Chunk, Dried Cherry, and Almond Scones

Ingredients

• 1¼ C all purpose flour
• 2 Tbsp sugar
• 1½ tsp baking powder
• ⅛ tsp fine-grained kosher or sea salt
• 1½ oz (3 Tbsp) unsalted butter, chilled
• 3 oz milk chocolate, chopped into small chunks
• ¼ C dried cherries, roughly chopped
• ¼ C toasted whole unblanched almonds, roughly chopped
• 1 large egg at room temperature
• ½ C heavy whipping cream

Egg Wash and Garnish:

• 1 large egg yolk
• 1 Tbsp heavy cream
• 2 tsp coarse sugar (Demerara or turbinado)

Directions

1. Center a rack in the oven and preheat it to 400°F. Line a baking sheet with parchment paper or a non-stick liner.
2. Place the flour, sugar, baking powder and salt in the work bowl of a food processor fitted with a steel blade. Pulse briefly to blend.
3. Cut the butter into small pieces and add. Pulse until the butter is cut into tiny pieces, about 30 seconds.
4. Add the chocolate, dried cherries and almonds. Pulse briefly to mix.
5. Lightly beat together the cream and egg yolk. With the food processor on, pour the mixture through the feed tube. Process until the dough forms a ball, about 30 seconds.
6. Turn the dough out onto a floured surface and pat into a circle or rectangle ¾" high. Use a 2" heart-shaped cutter to cut out the scones. Transfer them to the baking sheet, leaving 1" of space between them.
7. Lightly beat the egg yolk and cream together for the egg wash. Use a pastry brush to brush the tops of the scones 2 times with the egg wash, then sprinkle them with the sugar.
8. Bake for 12–14 minutes, until light golden. Remove the pan from the oven and cool on a rack.