- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1/4 lb.) cold butter
- 3/4 cup half-and-half (light cream)
- 1 large egg
- 4 ounces milk chocolate, cut into 1/2-inch chunks (about 1/2 cup)
- 1/2 cup chopped pecans
- 1/2 cup pitted dried cherries
- calories 486
- caloriesfromfat 46 %
- protein 8.1 g
- fat 25 g
- satfat 12 g
- carbohydrate 61 g
- fiber 2.1 g
- sodium 480 mg
- cholesterol 70 mg
How to Make It
In a bowl or a food processor, mix flour, sugar, baking powder, and salt. Cut butter into chunks and add to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
In a small bowl, whisk together half-and-half and egg. Reserve 2 tablespoons half-and-half mixture; add remaining to flour mixture along with chocolate, nuts, and cherries. Stir with a fork just until evenly moistened.
Scrape dough onto a floured surface and, with lightly floured hands, squeeze dough together into a ball. Pat dough out into a 7-inch round about 1 3/4 inches thick. Cut into eight equal wedges.
Place wedges 2 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Brush tops of wedges lightly with reserved half-and-half mixture (discard any remaining).
Bake scones in a 350° regular or convection oven until tops are browned, about 25 minutes. Let cool about 10 minutes on baking sheet, then serve warm or let cool completely.