Ingredients

2 cups all-purpose flour

1/4 cup sugar

3 tsp. baking powder

1/4 cup Hershey Baking Coca

1/4 tsp. salt

5 tbsp. butter

1/2 cup chopped maraschino cherries

1/2 cup buttermilk

1 egg

1/2 cup white chocolate chips

1/4 tsp. almond extract

2 tsp. maraschino juice

Preparation

  1. First, combine the flour, coca, sugar, baking powder and salt in a bowl. Cut in the butter into the mixture till have course crumbs.
  2. Next add the egg, buttermilk, extract. I admit I added 1 tbsp. of the marischino juice into mixture too, I really wanted the cherry flavor to pop. Mix it well into flour mixture.
  3. Add the chopped up cherries, and form a disk onto a cookie sheet. Shape it into about 1- 1.5 inches thick. If you want heart shaped like I did, use a lightly floured cookie cutter and cut out the hearts but do not separate it. If you don’t want do hearts then cut the disk into wedges, again do not separate.
  4. Bake at 400 F for 15 minutes. Let it cool when the scones are done.
  5. In a small bowl, melt for 30 seconds the white chocolate chips with the 2 tsp. of the cherry juice. 6. Mix it well till smooth.
  6. Drizzle the white chocolate mixture over the scones. If you did use the cookie cutter separate the hearts.