Cherry-Chocolate Scones

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.

Yield: Makes 8 scones
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 486
  • Calories from fat: 46%
  • Protein: 8.1g
  • Fat: 25g
  • Saturated fat: 12g
  • Carbohydrate: 61g
  • Fiber: 2.1g
  • Sodium: 480mg
  • Cholesterol: 70mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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.
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