Chocolate Cherry Heart Scones

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Roughly chop and mix the chocolate and cherries. Rinse orange hot, dab dry and finely grate the peel. With buttermilk and vanilla extract

2. 2

   Stir. Mix 200 g flour, starch, sugar, baking powder, baking soda and salt in a large bowl

3. 3

   Add cold butter to the flour mixture. Rub in coarse crumbs with your fingertips. Do this quickly! Stir in the buttermilk mix briefly. Then add the chocolate-cherry mixture

4. 4

   Stir only until a dough is just formed

5. 5

   Pour the dough onto a lightly floured work surface. The dough is relatively dry - this is correct. With a dough roller or your hands, roll out or beat out the dough to a thickness of approx. 1 1⁄2 cm. Use a heart cutter (approx. 9 cm Ø) to cut out hearts close together, jerking the cutter slightly back and forth. Place the hearts on the tray

6. 6

   Bake in a hot oven for about 15 minutes until the biscuits have slightly coloured. Take them out and let them cool down on a cake rack