Mochacherry Scones

Ingredients

Featured ingredient: Cherry Creme Coffee 10 oz. Bag Ground

• 1/4 c Door County Cherry Creme coffee, brewed double strength
• 2T Droste cocoa powder
• 1 tsp almond extract
• 10T butter, frozen (use 2 whole sticks)
• 16 oz. jar pitted Montmorency Cherries, drained ( I used Seaquist Orchards)
• 1/4 whole milk
• 1/2 cup sour cream
• 2 cups flour, plus additional for work surface
• 1/2 cup sugar, plus additional 1T raw sugar for sprinkling
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 425 degrees, with oven rack in middle position.
2. Grate 1/2 of each stick of butter using a box grater, to get 8T and place in freezer until needed.
3. Melt 2T of ungrated butter and set aside.
4. Place cherries in freezer until needed.
5. Whisk together cooled Cherry Creme coffee, milk, sour cream and almond extract in medium bowl and refrigerate until needed.
6. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in medium bowl. Add frozen grated butter to flour mixture and toss with fingers until thoroughly coated.
7. Add milk mixture to flour mixture and fold until just combined.
8. With rubber spatula, transfer to dough to floured work surface, dust dough and hands with flour, and knead dough 6- 8 times until it holds together in ragged ball, adding flour as needed to prevent sticking.
9. Roll dough into 12 inch square...then fold into thirds like a letter, using bench scraper or metal spatula to release dough if it sticks to countertop.
10. Lift short ends of dough and fold into thirds again, to form a 4 inch square.
11. Transfer dough to plate lightly dusted with flour and freeze 5 minutes.
12. Transfer dough to floured work surface and roll again into a 12 inch square.
13. Sprinkle cherries evenly over surface and press into dough.
14. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form a tight log. Lay seam side down and press log into 12 X 4 inch rectangle.
15. Using sharp floured knife, cut rectangle cross-wise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
16. Brush tops with melted butter and sprinkle with raw sugar. Bake until tops and bottom are golden brown, 18-25 minutes. Transfer to wire rack and let cool 10 minutes before serving.