Cherry-Chocolate Scones

Cherry-Chocolate Scones Recipe
Scott Peterson
Notes: To assemble scones quickly in the morning, mix the dry ingredients with the butter ahead of time (step 1); seal the mixture in a zip-lock plastic bag and chill for up to 1 week, or freeze up to 1 month. Pour chilled or frozen mixture into a bowl and proceed with step 2.


Makes 8 scones

Recipe from


Nutritional Information

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


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


1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

January 2004
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