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 SCONES WITH WHIPPED MAPLE BUTTER
These scones are worthy of the Italian Amarena cherries that go in them. The light, golden and buttery dough lets the cherries shine. The pairing of cherries and orange is classic, so I dropped in a quick recipe for an orange marmalade that is done in a matter of minutes and will appeal to even the anti-marmalade crowd.
Provided by Food Network
Categories dessert
Time 35m
Yield 12 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Whisk together the heavy cream, sour cream and vanilla in a small bowl; set aside.
- Pulse the flour, granulated sugar, brown sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like fine meal. Transfer to a large bowl, add the cherries and toss until the cherries are coated. Pour in the heavy cream mixture and mix with a spatula until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough into a 1/2-inch-thick circle and cut into 12 wedges. Transfer the wedges to the lined baking sheet with a spatula, brush the tops generously with cream and sprinkle each with about 1/2 teaspoon granulated sugar. Bake until puffed and golden brown around the edges, about 18 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- For the marmalade: Combine the orange and granulated sugar in a food processor and process until finely pureed. Transfer the mixture to a small saucepan. Bring to a boil over high heat, then reduce to a rapid simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes. Transfer to a small bowl and set into a large bowl filled with ice water. Stir until the marmalade is cooled to room temperature.
- For the maple butter: Combine the butter, brown sugar, maple syrup and salt in a medium bowl and whisk until well combined.
- Serve the scones with the maple butter and marmalade.
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