Chocolate-Cherry-Almond Scones

Chocolate-Cherry-Almond Scones Recipe
Oxmoor House
The biscuit-like texture of scones makes them a hearty option for breakfast, lunch, or a snack. They're also a good choice to make for company because they bake quickly.

Yield:

12 servings (serving size: 1 scone)

Recipe from

Nutritional Information

Calories 186
Fat 6.9 g
Satfat 3.9 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 27.3 g
Fiber 1.3 g
Cholesterol 31 mg
Iron 1.3 mg
Sodium 146 mg
Calcium 60 mg

Ingredients

9 ounces all-purpose flour (about 2 cups)
1/3 cup sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/4 cup dried tart cherries, chopped
1.5 ounces bittersweet chocolate, chopped (1/4 cup)
1 large egg
3/4 cup fat-free milk, divided
1/2 teaspoon almond extract
2 teaspoons sliced almonds

Preparation

1. Preheat oven to 450°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 5 tablespoons sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal. Sitr in cherries and chocolate.

3. Combine egg, 1/2 cup plus 3 tablespoons milk, and almond extract, stirring well with a whisk. Add milk mixture to flour mixture, stirring just until moist. (Dough will be sticky.)

4. Pat dough into an 8-inch circle with floured hands on a baking sheet lined with parchment paper. Cut dough into 12 equal wedges, cutting into but not through dough. Brush top of dough with remaining 1 tablespoon milk, and sprinkle with remaining 1 teaspoon sugar and almonds.

5. Bake at 450° for 15 minutes or until golden brown.

Note:

Cooking Light Way to Bake

October 2011
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