AERO Dark Cherry Truffle Scones

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    Chocolate scones work well as a dessert, afternoon snack or brunch option
    Prep time:
    Cook time:
    Total time:
    Servings: 8
    Skill level: Intermediate

    What you need

    1 bar (85 g) AERO® Dark Cherry Truffle Tablet, chopped
    2 cups (500 ml) all-purpose flour
    1/3 cup (75 ml) granulated sugar
    1/4 cup (60 ml) cocoa powder
    1 tbsp (15 ml) baking powder
    1/2 tsp (2 ml) baking soda
    1/2 tsp (2 ml) salt
    1/2 cup (125 ml) unsalted butter, cold
    1 cup (250 ml) buttermilk
    1 tbsp (15 ml) turbinado sugar

    How to prepare

    Instructions

    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.

    Tips

    Add

    Add 1 cup (250 mL) dried cherries to dough for extra kick

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