Heart Shaped Dried Cherry And Chocolate Chip Scones Recipes

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet.
• Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
• Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
• Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
• Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
• Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 400°F
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
• Serve warm or at room temperature.

CHOCOLATE-CHERRY VALENTINE SCONES

Steps:

• Heat oven to 400°F.
• In large bowl, stir together flour, sugar, cocoa, baking powder and salt. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in butter until mixture looks like fine crumbs. Stir in cherries until coated with flour mixture. Stir in whipping cream, vanilla and egg just until liquid is absorbed into flour mixture.
• Turn mixture out onto clean work surface; lightly knead 10 to 15 times or just until a dough forms. Using floured rolling pin or patting out with hands, roll dough into thick 15x2 1/2-inch rectangle.
• With 2 1/2-inch heart-shaped cookie cutter, cut 7 scones by placing cookie cutter in opposite directions directly on cut edge of previous heart. Place dough hearts about 2 inches apart on ungreased cookie sheet. Reroll dough scraps into 5x2 1/2-inch rectangle. Cut 2 additional heart shapes from remaining dough; place on cookie sheet.
• Bake 10 to 12 minutes or just until edges are set. Immediately remove from cookie sheet to cooling rack.
• In small resealable freezer plastic bag, place baking chips; seal bag. In another small resealable plastic bag, place red candy melts; seal bag. Microwave both filled bags on High 2 to 3 minutes, kneading bags twice, until chips and candy melts are melted. Cut off tiny bottom corner of each bag. Immediately squeeze bag with melted candy melts to drizzle melted candy over scones. Repeat with bag of melted baking chips. Let stand 10 minutes; serve warm.

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.

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.