Cherry Chocolate Chip Scones Food

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CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM



Cherry, Chocolate and Pecan Scones with Strawberry Jam image

Provided by Alex Guarnaschelli

Time 1h20m

Yield 6 scones

Number Of Ingredients 17

2 cups all-purpose flour, plus additional for rolling
1/3 cup sugar, plus more for sprinkling
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
1 large egg
1/2 cup dried cherries
1/2 cup semisweet chocolate chips
1/2 cup pecans, coarsely chopped
1/2 cup golden raisins
1 stick (1/2 cup) unsalted butter, frozen
Quick Strawberry Jam, recipe follows
2 pints strawberries, hulled and split
1/2 cup sugar
1 tablespoon vanilla extract
Splash balsamic vinegar

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



Chocolate Chip Scones image

Provided by Ree Drummond : Food Network

Time 55m

Yield 8 scones

Number Of Ingredients 12

2 1/2 cups baking mix, such as Bisquick, plus more for dusting
1/4 cup brown sugar
4 tablespoons salted butter, diced and chilled
2 large eggs, beaten
1/4 cup buttermilk
Splash vanilla extract
1 1/2 cups chocolate chips
1/2 cup milk
Splash vanilla extract
3 cups sifted powdered sugar
Pinch kosher salt
1/4 cup mini chocolate chips

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



Home image

Categories     Breakfast

Yield 8

Number Of Ingredients 10

●2 cups all-purpose flour
●1/4 cup granulated sugar
●1 tablespoon baking powder
●1 teaspoon salt
●3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
●1/2 cup dried cherries, chopped
● 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
●2 large eggs, divided
●1/2 cup plus 2 tablespoons heavy cream
●1/2 teaspoon vanilla extract

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



Cherry-Chocolate Chip Scones image

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

1 cup Gold Medal™ all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup firm butter or margarine
1 cup Yoplait® strawberry lowfat yogurt (from 2 lb container)
1/2 cup dried cherries or cranberries
1/4 cup semisweet miniature chocolate chips

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



Cherry Chip Scones image

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

3 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter
1 cup vanilla yogurt
1/4 cup plus 2 tablespoons 2% milk, divided
1-1/3 cups dried cherries
2/3 cup white baking chips
Coarse sugar, optional

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



Chocolate-Cherry Scones image

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

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter, cubed
1 cup Amarena cherries in syrup, drained and halved (syrup reserved)
¼ cup miniature semisweet chocolate chips
½ cup heavy cream
1 large egg
1 tablespoon heavy cream
¼ cup powdered sugar
1 ½ teaspoons milk

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



Heart-Shaped Dried Cherry and Chocolate Chip Scones image

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

2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, chilled and diced
1 teaspoon orange rind, grated (packed)
3/4 cup miniature semisweet chocolate chips
3/4 cup dried tart cherry, coarsely chopped
2/3 cup buttermilk, chilled
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup milk (for glaze)
2 tablespoons sugar

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



Cherry Chip Scones image

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

3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter
1 cup vanilla yogurt
1/4 cup milk, plus
2 tablespoons milk, divided
1 1/3 cups dried cherries
2/3 cup vanilla or 2/3 cup white chocolate chips
1 drop almond extract

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



The Bistro's Cherry Scones image

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

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter, cut into small bits
1 1/4 cups frozen sour cherries, thawed and drained
1/2 cup white chocolate chips
1 cup low-fat vanilla yogurt or 1 cup buttermilk
4 tablespoons turbinado sugar

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



Cherry-Chip Oat Scones image

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

1-1/2 cups all-purpose flour
1/2 cup oat flour
1/2 cup old-fashioned oats
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons cold butter, cubed
1 cup buttermilk
1/3 cup dried cherries, chopped
1/3 cup miniature semisweet chocolate chips
1/4 cup finely chopped pecans, toasted
TOPPING:
1 tablespoon coarse sugar
1 tablespoon old-fashioned oats

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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