Stout Chocolate Scones

Makes 8

1 ¼ cups dried Bing cherries, or dried cranberries
¾ cup Stout Beer
2 cups unbleached flour
1 TBLS baking powder
3 TBLS sugar
½ tsp salt
5 TBLS very cold butter, cut into ¼ inch chunks
4 ounces dark chocolate, chopped into small chunks
¼ cup heavy cream
1 TBLS powdered sugar

If using cherries, chop coarsely. Soak cherry pieces or dried cranberries in Stout Beer for 30 minutes. Preheat oven to 425 F. Cover large baking sheet with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, sugar and salt. Cut in butter with pastry blender until mixture resembles a coarse meal. Add cherries and beer, chocolate pieces and cream. Dough should be sticky and wet, but not soggy; add another tablespoon of flour if needed. Mix well and form into large ball.

Place dough on flat work surface and press into eight inch circle. Cut into 8 wedges; transfer wedges onto parchment paper-covered baking sheet. Bake in preheated oven 14-15 minutes. Remove from oven; cool slightly and dust with powdered sugar.

Nutrition Information, Per Scone:
370 calories; 16 g fat; 9 g saturated fat; 52 g carbohydrate