Buttery Cherry Chip Scones White Whole Wheat Flour Recipes

CHERRY CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

BUTTERY CHERRY-CHIP SCONES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 400°F.
• In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Sprinkle with sugar.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

WHOLE WHEAT CHERRY SCONES

Steps:

• Preheat oven to 375.
• Stir together flours, sugar, baking powder and baking soda. Cut in butter.
• Stir in oats and orange zest. Place frozen cherries in a food processor and coarsely chop; set aside.
• Make well in center of dry ingredients. Add buttermilk (or yogurt) and vanilla.
• Stir several times; add chopped cherries, stirring until all ingredients are combined.
• Knead 10 to 12 times. Chill 30 minutes or longer.
• Pat dough into 10-inch circle approximately 1/2-inch thick. Brush dough with beaten egg white.
• Cut into 10 pie wedges. Place scone wedges approximately 1-inch apart on greased cookie sheets.
• Bake in 15 to 20 minutes, or until light golden brown.