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Cherry-Chocolate Scones |
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3 cups |
all-purpose flour |
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1 |
large egg |
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1/4 cup |
sugar |
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4oz |
milk chocolate, cut into |
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1 Tbsp |
baking powder |
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1/2 inch chunks (~1/2 cup) |
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1/2 tsp |
salt |
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1/2 cup |
chopped pecans |
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1/2 cup |
cold butter |
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1/2 cup |
pitted Dried
Cherries |
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3/4 cup |
half-and-half |
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Makes 8 scones. |
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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. |
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2. |
In a small bowl, whisk together half-and-half and egg. Reserve 2
tablespoons of this mixture; add remaining to flour mixture along with
chocolate, nuts, and cherries. Stir with a fork just until evenly
moistened. |
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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. |
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4. |
Place wedges 2 inches apart on a buttered or cooking parchment-lined 12x15
inch baking sheet. Brush tops of wedges lightly with reserved half-and-half
mixture (discard any remaining.) |
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5. |
Bake scones in a 350ºF 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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NOTE: |
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. |
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