Balsamic Cherry & Dark Chocolate Chunk Scones

• 3/4 cups All-purpose Flour
• 3/4 cups White Whole Wheat Flour
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 Tablespoons Brown Sugar
• 6 Tablespoons Cold Unsalted Butter
• 1 whole Large Egg Yolk
• 1/3 cups Cold Buttermilk
• 1 teaspoon Vanilla
• 3 Tablespoons Balsamic Vinegar
• 1 cup Fresh Cherries, Pitted And Halved
• 1/2 cups Dark Chocolate Chunks
• 1 Tablespoon Natural Cane Sugar, For Sprinkling On Top

1. Preheat oven to 425 F.
2. In a large mixing bowl, sift together the flours, baking soda, baking powder, salt, and brown sugar. Cut in cold butter. Here's a hint, it's just easier to use your hands to mash the butter into the dry mix. It should look like coarse sand when you are done.
3. In another bowl whisk egg yolk, buttermilk and vanilla and set aside.
4. Put the balsamic vinegar and cherries in a medium skillet over medium high heat. Heat until reduced. This should take about 5 minutes, stirring occasionally. Remove from the heat and let cool for about 5 minutes before adding them to the dough mixture.
5. Stir the wet mixture into the dry mixture, until just combined. Fold in the chocolate chunks and the balsamic cherries.
6. On a floured surface, shape dough into a 1 1/2-inch thick round. With a sharp knife, cut the round into 8 equal wedges. Using a hard spatula, carefully transfer wedges to a pizza stone or parchment-lined baking sheet. Sprinkle cane sugar over the top of each wedge.
7. Place into the preheated oven, on a middle rack, and bake for 16-18 minutes.

allpurpose, flour, baking powder, ubc, ubc, brown sugar, butter, egg, buttermilk, vanilla, balsamic vinegar, fresh cherries, chocolate, sugar

Taken from tastykitchen.com/recipes/breads/balsamic-cherry-dark-chocolate-chunk-scones/ (may not work)