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Chocolate-Cherry-Almond Scones

Oxmoor House
Yield 12 servings (serving size: 1 scone)
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.

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

Nutrition 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

How to Make It

  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.

Cooking Light Way to Bake