DARK CHOCOLATE CHUNK AND CHERRY SCONES
Equally as tasty as expensive scones at the corner coffee shop, these fast-to-make scones feature the classic combo of chocolate and cherries. Try the variation below and enjoy them your way.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
- In large bowl, mix flour, baking powder, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs. In medium bowl, beat 1 of the eggs with fork. Stir in whipping cream and vanilla. Stir in chocolate chunks and cherries until combined. Pour over crumb mixture; stir just until moistened (do not overmix).
- Place dough on lightly floured surface. Knead lightly 4 times; pat into 7-inch circle, about 1 inch thick. Transfer to cookie sheet. In small bowl, beat remaining egg; stir in water. Brush egg mixture lightly over top of dough; discard any remaining egg mixture. Cut into 8 wedges; separate slightly so wedges aren't touching.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Scone, Sodium 350 mg, Sugar 22 g, TransFat 1/2 g
DARK CHOCOLATE CHUNK AND CHERRY SCONES
Equally as tasty as expensive scones at the corner coffee shop, these fast-to-make scones feature the classic combo of chocolate and cherries. Try the variation below and enjoy them your way.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
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DARK CHERRY SCONES
Make and share this Dark Cherry Scones recipe from Food.com.
Provided by MummaKat
Categories Breads
Time 36m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
- Toss cherries with sugar in a bowl; freeze until needed.
- Combine flour, half the butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remainder of the butter and pulse until butter is reduced to pea-size pieces, 12 - 18 pulses. Transfer mixture to a large bowl. Stir in sugar-dusted cherries.
- Beat egg and yolk together in separate bowl, add milk and mix some more. Make a well in the centre of the flour mixture and pour in milk mixture. Using a rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over mix.
- Turn out dough onto well-floured counter and knead briefly until dough just comes together, about 3 turns. Using your floured hands and dough cutter, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or dough cutter, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles.
- Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, turning pan halfway through baking.
- While scones are baking, combine melted butter and honey for the glaze in a small bowl.
- Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 479.4, Fat 22, SaturatedFat 13.5, Cholesterol 78.8, Sodium 616.9, Carbohydrate 65.2, Fiber 2.5, Sugar 28, Protein 6.8
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