AERO Dark Cherry Truffle Scones
What you need
How to prepare
Preheat oven to 400ºF (200ºC). Whisk together flour, sugar, cocoa, baking powder, baking soda and salt. Using coarse grater, grate butter into flour mixture; toss well. Add chocolate and toss to combine.
Using fork, stir in buttermilk until ragged dough forms. Transfer to lightly floured surface; press or pat into large round, about 1-inch (2.5 cm) thick.
Cut into 8 wedges; sprinkle with turbinado. Refrigerate for 30 minutes. Place 2 inches (5 cm) apart on parchment paper–lined baking sheets. Bake for 18 to 20 minutes or until bottoms are firm.
Add 1 cup (250 mL) dried cherries to dough for extra kick