Recipe: Cherry-Chocolate Scones
Description: Great for Breakfast or Brunch, bound to please everyone. Note:TO assemble scones quickly in the moring, mix the dry ingredients with the butter ahead of time(step 1); seal the mixture in a zip-lock plastic bag and chill for up to 1 week, or freeze up to 1 month. Pour chilled or frozen mixture into bowl and procced to step 2.
Ingredients: [{"text": "3 cups flour"}, {"text": "1/4 cup sugar or 1/4 cup Splenda Sugar Blend for Baking"}, {"text": "1 tablespoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup cold butter (1/4 pound)"}, {"text": "3/4 cup half-and-half cream (light cream)"}, {"text": "1 large egg"}, {"text": "4 ounces milk chocolate chips, about 1/2 cup"}, {"text": "1/2 cup pecans, chopped"}, {"text": "1/2 cup dried cherries"}]
Instructions: In a bowl or food processor, mix flour, sugar, baking powder, and salt.
Cut butter into chunks and add to flour mixture, cut in with pastry blender or pulse until mixture resembles coarse crumbs.
In a small bowl, whisk together half &amp; half and eggg; RESERVE 2 tablespoons half &amp; half mixture; Add remaining to flour mixture along with chocolate, nuts and cherries;Stir with a fork just until evenly moistened.
Scrap dough onto a floured surface and, with lightly floured hands, Squeese dough together into a ball.
Pat dough into a 7-inch round about 1 3/4 inch thick; cut into 8 equal wedges.
Place wedges 2-inches apart on a buttered or cooking parchment-lined 12-by 15-inch baking sheet.
Brush tops of wedges lightly with RESERVED half &amp; half mixture( discard ant remaining).
Bake scones in a 350 degree oven(regular or convection) until tops are browned, about 25 minutes; Let cool about 10 minutes on baking sheet serve warm or cool completely, enjoy.
