CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM
Provided by Alex Guarnaschelli
Time 1h20m
Yield 6 scones
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
- Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
- Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
- Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
- In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
- Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.
CHOCOLATE CHIP SCONES
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
- Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
- For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
- Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
HOME
Steps:
- Preheat oven to 400° F. Lightly grease baking sheets.
- Combine flour, sugar, baking powder, and salt in a large mixer bowl with paddle attachment. Add cold chopped butter and mix until butter is broken up into pea size pieces. Add chopped cherries and morsels and mix until combined. In a separate bowl, combine 1 egg, heavy cream, and vanilla extract. Add this to the flour mixture and mix until just combined. Do not overmix. Using a rolling pin, roll dough on a floured work surface to 1 inch thick. Using a 2 ½ inch round cookie cutter, cut dough into rounds and place on prepared baking sheets. Whisk together remaining egg with a splash of water, and lightly brush egg mixture on top of scones.
- Bake for 14 to 17 minutes or until wooden pick inserted in center comes out clean. For best results, bake one baking sheet at a time. Cool on wire racks for 10 minutes. Sprinkle with additional sugar, if desired.
CHERRY-CHOCOLATE CHIP SCONES
Yoplait® strawberry lowfat yogurt provides a simple addition to these baked chocolate and cherry scones.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 . Spray cookie sheet with cooking spray.
- In medium bowl, mix flour, sugar, baking soda and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in yogurt, cherries and chocolate chips (dough will seem a little crumbly).
- On lightly floured surface, shape dough into a ball. Knead dough lightly 10 times. Divide dough in half. On cookie sheet, pat each half of dough into 6-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
- Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.
Nutrition Facts : ServingSize 1 Scone
CHERRY CHIP SCONES
These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. -Pam Brooks, South Berwick, Maine
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 494 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 340mg sodium, Carbohydrate 83g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE-CHERRY SCONES
These scones are made with Amarena cherries, which refers to a variety of dark wild cherry from the Bologna and Modena regions of Italy. They are typically sold preserved in a sweet syrup. They have an intense sweet cherry flavor, and pair perfectly with chocolate.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
- Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 49.5 g, Cholesterol 76.7 mg, Fat 20.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 12.4 g, Sodium 332.3 mg, Sugar 15.3 g
HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES
Wonderful scones from epicurious.com. I didn't have a 2" heart-shaped cookie cutter so I just cut the dough into 12 triangular shapes. Very easy and absolutely delicious. I love the combo of orange, vanilla, almond, cherry and chocolate. A must-try!
Provided by dmcpherr
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- Butter and flour baking sheet.
- Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
- Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
- Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
- Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
- Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
- Preheat oven to 400°F
- Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
- Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
- Serve warm or at room temperature.
Nutrition Facts : Calories 236.4, Fat 10.9, SaturatedFat 6.5, Cholesterol 34.4, Sodium 200, Carbohydrate 32.8, Fiber 1.4, Sugar 15.1, Protein 3.6
CHERRY CHIP SCONES
Inspired by an April/May 2003 Taste of Home recipe, and adapted to fit our tastes, these have been a big hit around here & DH's work.
Provided by Tinkerbell
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, sugar, baking powder & soda.
- Cut in butter.
- Combine yogurt & 1/4 cup milk; stir into flour mixture just until moistened.
- Add in the cherries & chips & knead about 8-10 times.
- On greased baking sheet, pat the dough into a 9-inch circle.
- Cut into 8 pie shaped wedges.
- Mix the 2 Tablespoons milk with the one drop of almond extract & brush over the top of each wedge.
- Separate wedges slightly & bake at 400 degrees for 20-25 minutes or until golden brown.
- Serve warm with butter.
THE BISTRO'S CHERRY SCONES
Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!
Provided by Annz Recipez
Categories Scones
Time 40m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut butter into flour mixture until mixture resembles a coarse meal.
- Add cherries and chips and mix well.
- Make a well in center of mixture and pour in yogurt (or buttermilk).
- Mix ingredients into a soft, slightly wet dough.
- Cut dough in half.
- Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
- Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
- Repeat with other half of dough.
- Sprinkle wedges with turbinado sugar.
- Bake at 375 for about 20 minutes or until golden brown.
CHERRY-CHIP OAT SCONES
My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. -Amy Brnger, Portsmouth, New Hampshire
Provided by Taste of Home
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans., Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats., Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 229 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
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