Chocolate Chip Cherry Scones

 in Favorite Recipes by

Provided by Diane Hood for the March 2017 issue of SouthwestNOW Magazine.

Makes 8 servings.

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 stick cold butter
  • 1/2 cup whipping cream (divided use)
  • 1/4 cup dried cherries, coarsely chopped
  • 2 oz. semisweet chocolate, coarsely chopped
  • Waxed paper
  1. Preheat oven to 450 F. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 5 minutes; add 3/4 cup and 2 Tbsp. cream, cherries and chocolate, stirring just until dry ingredients are moistened.
  2. Roll dough on waxed paper; gently press or pat dough into a 7-inch circle. (Mixture will be crumbly.) Cut into 8 wedges; place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream until moistened.
  3. Bake for 13-15 minutes until golden.