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
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.
WHIPPED CREAM SCONES WITH CHOCOLATE AND CHERRIES
Chocolate and cherry is a classic combination, but how these scones come together is what makes them really special: Lightly whipping the cream before folding it into the dough creates tiny air bubbles that result in a scone that leans more toward cake than bread. They also develop a delicate, crackly crust and a melt-in-your-mouth creaminess. On top of the chocolate chunks, tart cherries and the fluffiness, here's another reason to love these scones: The dough is made by hand and doesn't require rolling or cutting, meaning less mess in the kitchen.
Provided by Genevieve Ko
Categories easy, quick, snack, pastries, quick breads, dessert
Time 30m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.
- Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.
- Gently gather small handfuls of dough (about 1/4 cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.
- Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 158 milligrams, Sugar 9 grams, TransFat 0 grams
CHOCOLATE CHUNK CHERRY SCONES
Make and share this Chocolate Chunk Cherry Scones recipe from Food.com.
Provided by Zaney1
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 433, Fat 23.4, SaturatedFat 14.1, Cholesterol 106.8, Sodium 329.7, Carbohydrate 48.6, Fiber 2, Sugar 16, Protein 6.9
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
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