Chocolate Cherry Scones Food

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

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.

DOUBLE CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
• Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
• Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

CHOCOLATE CHERRY SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• In a large bowl, mix together the flour, cocoa powder, baking powder, and salt.
• Cut the into chunks and add it to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles course crumbs.
• In a separate small bowl, beat the egg. Add the heavy whipping cream, pure maple syrup, and vanilla. Mix well.
• Create a well in the dry ingredients, then pour the wet mixture in. With a wooden spoon, mix the dough just until it all comes together. Add the cherries and stir until combined.
• Spread a little flour on your pastry surface and turn the dough onto the surface. With your hands, and using a little flour if necessary, shape the dough into an approximately 8-inch x 5-inch rectangle. Cut the dough in half down the middle and again across so that you have four rectangles. Slice each rectangle on the diagonal to create two rough triangles.
• Carefully transfer the scones to the cookie sheet and bake until set, about 15 minutes.
• Let cool for about 10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up). Allow to cool completely.
• Place chocolate chips in a small microwave-safe bowl and microwave at 50% power for 30 seconds. Stir and cook at 50% power in 15-second increments until the chips melt completely smooth when you stir them. With a spoon, drizzle the chocolate over the scones. Let cool so the chocolate will harden, then serve.

WHITE CHOCOLATE CHERRY SCONES

Steps:

• Line baking sheet with parchment paper.
• Combine all dry ingredients, except sanding sugar, with the cherries (or other dried fruit) in the bowl of an electric mixer fitted with a paddle attachment.
• Add butter, and mix on medium-low speed until the mixture resembles coarse meal.
• Add white chocolate chips. Add buttermilk and mix until just combined.
• Turn out the mixtures onto a clean work surface. With hands, pat mixture into two 16" x 4" rectangles that are 1/2 inches high. Score rectangle into 16 triangles.
• Cover with plastic wrap and transfer to the freezer for at least 2 hours.
• Heat oven to 350°.
• Remove dough from the freezer and cut into triangles with a sharp knife.
• Place scones two inches apart on the prepared baking sheet.
• Brush scones with heavy cream and sprinkle with sanding sugar.
• Bake until lightly golden, about 15 minutes.
• Freezing the dough at least two hours keeps scones from spreading too much. Frozen dough will keep for up to 3 weeks.

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

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.

THE BISTRO'S CHERRY SCONES

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.

CHOCOLATE CHUNK CHERRY SCONES

Steps:

• Heat oven to 400.
• Grease cookie sheet with cooking spray.
• In large bowl, mix flour, baking powder, sugar and salt.
• Cut in butter using pastry blender or fork until mixture forms coarse crumbs.
• In medium bowl, beat 1 of the eggs with a fork.
• Stir in whipping cream and vanilla.
• Stir in chocolate chunks and cherries until combined.
• Pour over crumb mixture.
• Stir until just moistened-do not over-mix.
• Place dough on lightly floured surface.
• Knead lightly 4 times.
• Pat into 7in circle about 1 inch thick.
• Transfer to cookie sheet.
• In a small bowl, beat remaining egg.
• Stir in water.
• Brush mixture lightly over top of dough.
• Discard any remaining mixture.
• Cut into 8 wedges.
• Separate slightly so wedges aren't touching.
• Bake 15-20 minutes or toothpick comes out clean.
• Remove to cooling rack.
• Cool 10 minutes.
• Serve warm.