The Orchard at Flathead Lake

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 Cherry-Chocolate Scones
           
3 cups all-purpose flour   1 large egg  
1/4 cup sugar   4oz milk chocolate, cut into  
1 Tbsp baking powder       1/2 inch chunks (~1/2 cup)  
1/2 tsp salt   1/2 cup chopped pecans  
1/2 cup cold butter   1/2 cup pitted Dried Cherries  
3/4 cup half-and-half        
        Makes 8 scones.

 

 
1. In a bowl or a food processor, mix flour, sugar, baking powder, and salt.  Cut butter into chunks and add to flour mixture.  Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
2. In a small bowl, whisk together half-and-half and egg.  Reserve 2 tablespoons of this mixture; add remaining to flour mixture along with chocolate, nuts, and cherries.  Stir with a fork just until evenly moistened.
3. Scrape dough onto a floured surface and , with lightly floured hands, squeeze dough together into a ball.  Pat dough out into a 7-inch round about 1-3/4 inches thick.  Cut into eight equal wedges.
4. Place wedges 2 inches apart on a buttered or cooking parchment-lined 12x15 inch baking sheet.  Brush tops of wedges lightly with reserved half-and-half mixture (discard any remaining.)
5. Bake scones in a 350F regular or convection oven until tops are browned, about 25 minutes.  Let cool about 10 minutes on baking sheet, then serve warm or let cool completely.
NOTE: To assemble scones quickly in the morning, 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 a bowl and proceed with step 2.

 


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23126 Yellow Bay Lane, Bigfork, MT 59911