Chocolate Chip Dried Cherry Scones
Chocolate Chip Dried Cherry Scones are fabulous breakfast scones filled with Chocolate Chips & Dried Cherries. The texture is softer and the scones are glazed with a rich, powdered sugar icing which makes them sweet & irresistible. Great breakfast treat for weekends, company or a holiday breakfast. Prepare to swoon from the first bite!
Equipment
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- 1 small mixing bowl
- measuring cups
- measuring spoons
- 1 glad lock bag without the "stand and fill" bottom
- 1 bread board
- 1 sharp knife to cut scones
Ingredients
SCONES:
- 2 cups unbleached flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar (or up to a half cup, if desired)
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup salted butter cold (1 stick)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cherries
- 1 tsp. pure vanilla extract
- 3/4 cup buttermilk (plus one tablespoon) or soured milk
- 1 large egg
- 1 tbsp. half and half or cream
- 2 tbsp. granulated sugar
- extra flour to roll scone dough in
ICING:
- 1/2 cup powdered sugar
- 1/2 tsp. pure vanilla extract
- 1 1/2 tbsp. half and half or whole milk
Instructions
SCONES:
- Preheat oven to 400º.
- Line a cookie sheet pan with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add chocolate chips and dried cherries and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add vanilla and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Transfer dough to a floured bread board and knead three or four times.
- Pat dough into a 7-inch round about one to two inches thick.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Sprinkle remaining two tablespoons granulated sugar over top of the scones.
- Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool before adding glaze.
- Add glaze and serve.
ICING:
- Combine ingredients in a small bowl and whisk until no lumps remain.
- Use only as much half-and-half as needed to get a thick icing.
- Don’t dilute with too much half-and-half so the glaze is runny.
- Drizzle glaze over top of scones.
- Serve.
Notes
NOTE: You can also use one cup of chocolate chips and omit the dried cherries, if desired.
NOTE: You will not need all of the egg wash.
NOTE: I could not get the mixture to mix without the additional buttermilk. It was still too dry.
NOTE: My scones took 22 minutes to cook completely.
NOTE: To sour milk: measure milk into a measuring cup. Add one tablespoon vinegar into milk and allow to sit out on counter about 5 minutes to thicken before using in recipe.
Recipe source: adapted from Joy of Baking.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 411kcalCarbohydrates: 55gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 59mgSodium: 313mgPotassium: 145mgFiber: 2gSugar: 29gVitamin A: 717IUVitamin C: 0.04mgCalcium: 102mgIron: 1mg
Tried this recipe?Let us know how it was!