Dark Chocolate Cherry Scones

1 ½ cups flour
2 tablespoons, divided
1 ¼ cups whole wheat flour
1 tablespoon, plus 1 teaspoon baking powder
¼ sugar
½ teaspoon salt
5 tablespoons cold butter, cut into ½ inch cubes
¼ cup dried cherries, coarsely chopped
¼ cup dark chocolate chips
1 cup buttermilk
1 egg

Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper.
Whisk 1 ½ cups flour, whole-wheat flour, baking powder, sugar, and salt in a large bowl. Cut in the butter. Stir in cherries and chocolate chips.
Whisk buttermilk and egg in a medium bowl; stir in dry ingredients until just combined.
Sprinkle work surface with 1 tablespoon of flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or just until the dough comes together. Divide dough in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
Bake the scones until firm to the touch, about 18 to 24 minutes.

Mike Pennington

Mike Pennington

Michael Pennington is a physical therapist and the owner of Turning Point Physical Therapy, which is located in beautiful southern Oregon. He is a loving husband, father of six and a master of his trade. Before studying at Pacific University, Michael earned his Eagle Scout and served a full-time 2 year mission in south Africa. He is as accomplished as he is hard working. Al l of his experiences culminate together at his clinic and are evident in his patient care.
Mike Pennington

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