Red Currant Bakery

Prep the Chocolate
0 Chop the chocolate into small chunks, approximately 1/2" pieces.
Scone Dough 
5 In a large mixing bowl, add in the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
25 In a separate bowl stir together the yogurt, heavy cream, and vanilla.
6 Thinly slice the butter and toss it into the dry ingredients. Rub the butter slices into the flour mixture until thin and flaky.
26 Add in the cherries and dark chocolate and stir once more.
7 Pour in the liquid and cut it in with a fork. Try to fold and cut the dough instead of stirring it.
8 Dump the very crumbly dough onto your work surface and pat it together into a 2" tall rectangle. Bring the edges in with a bench scraper, work quickly as to not melt the butter.
9 Use a bench scraper or a knife to cut the rectangle in half. Hotdog style if ya know what I mean. Stack the two halves on top of each other and press down to smush the two layers together.
10 With the palms of your hands or a rolling pin, flatten the dough again until it is 2" thick. Then repeat cutting it in half and stacking it. Pat it into a square that is 2"-3" tall.
11 Wrap the dough in plastic wrap and place it in the fridge while you preheat the oven.
27 While the dough chills, place a rack in the center of the oven and heat to 450 F.
Assemble & Bake
13 Line a baking sheet with parchment paper.
14 Once the scone dough has chilled and the oven is hot, remove the dough from the freezer and unwrap it onto the lined baking sheet.
15 Brush the top of the dough with the heavy cream.
16 Use a knife or bench scraper to cut the disk into 9 squares.
17 Place the scones close together about 1/2" apart.
18 Bake in the preheated oven for 20 minutes.
19 Once brown, take the scones out of the oven and leave to cool.
Cherry Glaze
22 In a medium bowl, whisk together the tart cherry juice and powdered sugar until a thick glaze forms.
23 Add more tart cherry juice or more powdered sugar as needed to thicken or thin out the glaze.
24 Once the scones have cooled for at least five minutes, spoon the glaze over the scones. Sprinkle each one with left over chopped dark chocolate a bit of flaky salt and allow them to cool for 5 minutes before serving.