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.
More From Sunset
- Calories: 486
- Calories from fat: 46%
- Protein: 8.1g
- Fat: 25g
- Saturated fat: 12g
- Carbohydrate: 61g
- Fiber: 2.1g
- Sodium: 480mg
- Cholesterol: 70mg
- 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.
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