Cherry, Chocolate Chip, and Toasted Pecan Scones
Dried cherries tossed with bittersweet chocolate and toasted pecans create a lightly sweet bite tucked inside these scones, with a delicate crunch and glistening from a touch of sugar on top!
Equipment
- Electric mixer
- Large baking sheets, lined with Silpat liners or parchment paper
Ingredients
- For the scones:
- 2 cups flour, plus one tablespoon to dust the dried cherries, chocolate chips, and pecans
- 4 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons well-chilled butter, cut into small cubes
- 2 extra-large eggs
- ¾ cup heavy cream
- ¾ cup dried cherries, cut into small pieces
- ½ cup bittersweet chocolate chips
- ½ cup toasted chopped pecans
- Egg wash:
- 2 tablespoons cream or half and half
- 1 extra-large egg
- For serving: Butter or cherry preserves, optional
Instructions
- Preheat the oven to 425-degrees. Place 2 cups of flour, 3 tablespoons of sugar, baking powder, and kosher salt in the bowl of a stand mixer and mix together on medium speed until blended.
- Toss the pieces of butter into the flour mixture. On low speed, blend the butter into the flour, mixing until the butter is in small pieces.
- In a small bowl or measuring cup, whisk the 2 eggs and the ¾ cup cream together. Pour the cream and eggs into the flour and butter and blend together on low speed, mixing until the dough just comes together. The dough will be somewhat sticky but do not over mix.
- In a small bowl, toss the dried cherries, chocolate chips, and toasted pecans with the remaining 1 tablespoon of flour.
- Using low speed, stir the cherries, chocolate chips, and pecans into the dough, blending until the cherries, chocolate, and pecans are mixed in fairly evenly.
- Turn the dough out onto a lightly floured surface and divide it into two pieces. Dust your hands with flour and gently pat each section of the dough into a round, about ¾” to 1” thick.
- Using a sharp knife, cut each round into six wedges. Dust the knife with flour between cuts to prevent it from sticking. Repeat with the second round of dough.
- Place the scones – with the edges touching - on a large baking sheet lined with a Silpat liner or parchment paper.
- To make the egg wash, whisk together the 2 tablespoons of cream or half-n-half with the egg. Lightly brush each scone with the egg wash.Sprinkle the tops of each scone with the remaining sugar. Bake in a 425-degree oven for 20 minutes, or until the scones are golden in color.
- Serve the scones warm or at room temperature. Much like biscuits, these are best the day they’re baked, but can be reheated in 350-degree oven for about 6 to 8 minutes or until warmed through.