Adapted from this recipe on Epicurious
~from Savoring Time in the Kitchen
These can be cut out the night before, refrigerated unbaked on a baking sheet, and then popped into the oven in the morning. They will be ready in just 20 minutes.
Makes about 12.
2 cups unbleached all purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, diced
1 teaspoon (packed) grated orange peel
3/4 cup miniature semisweet chocolate chips
3/4 cup coarsely chopped dried tart cherries
2/3 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Milk (for glaze)
Preheat oven to 400F.
Place a piece of parchment paper or a silicone liner on a baking sheet.
Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using a 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. These can be made 1 day ahead up to this point. Cover and chill until ready to bake.
Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
Serve warm or at room temperature.