Cherry Chocolate Chip Scones

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 361.9
  • Total Fat: 15.5 g
  • Cholesterol: 32.8 mg
  • Sodium: 100.5 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.3 g

View full nutritional breakdown of Cherry Chocolate Chip Scones calories by ingredient


Introduction

My sister made this recipe when she ran a B&B. They are moist unlike many other scones & very delicious & addicting! My sister made this recipe when she ran a B&B. They are moist unlike many other scones & very delicious & addicting!
Number of Servings: 12

Ingredients

    Sugar, granulated - 1 Cup
    Baking Powder, 1 Tbsp
    Butter, 1-1/2 stick, cold
    Flour, White - 2 Cups
    Flour, Wheat - 1 Cup
    Yogurt, any flavor you prefer, 32 oz.
    (you can enjoy the leftovers with a scone!)

    Dried Cherries, or other dried fruit, chopped fine - 1/2 Cup
    walnuts, or any other you like, 1/2 Cup
    Chocolate chips, semi-sweet morsels, 1/4 cup

    Other varieties:
    Cranberry Walnut:
    Orange Zest, diced fine, 2 Tbsp
    Dried Cranberries, 1/2 Cup
    Walnuts, chopped, 1/2 Cup

    Blueberry Vanilla
    Dried Blueberries, 1/2 cup
    Vanilla Chips, 1/2 cup

    Peppermint Crunch:
    Peppermint crunch chips, 1/2 cup
    Dark Chocoloate chips, 1/2 cup

    Mint:
    Mint chocolate chips, 1/2 cup
    Vanilla chips, 1/2 cup


Tips

Be creative with the ingredients to flavor the basic recipe & enjoy!


Directions

Cut the butter into the sugar, baking powder & flours. Add just a little yogurt at a time to hold the mixture together like dough. Roll the dough into a log shape inside a wax paper or syran wrap, twist the ends & put in the freezer for a few hours or overnight. Preheat the oven to 350 degrees F. Take from the freezer & cut slices approx. 1/2" thick. Place on a ungreased cookie sheet. Bake for 25 minutes. Remove from oven. Using a teaspoon "frost" the top of each scone with yogart & sprinkle with a little raw brown sugar. Return to the oven for 5 more minutes. Cool on a cooling rack. Enjoy with a good cup of coffee and fresh fruit!

Serving Size: Makes 12 - 15 cookies

Number of Servings: 12

Recipe submitted by SparkPeople user WULRIKSON.