Whipped Cream Scones With Chocolate and Cherries
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups/255 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1tablespoon baking powder
- ½teaspoon kosher salt
- ¾cup/180 milliliters heavy whipping cream, chilled
- ½cup/115 grams salted butter (1 stick), cut into ½-inch cubes and chilled
- 3ounces/85 grams bittersweet chocolate, chopped
- ½cup/75 grams dried tart cherries
- Sparkling sugar, for sprinkling (optional)
Nutritional analysis per serving (12 servings)
253 calories; 15 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 3 grams protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Step 2
Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.
- Step 3
Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.
- Step 4
Gently gather small handfuls of dough (about ¼ cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.
- Step 5
Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.
Private Notes
Comments
I make a variation of these all the time using 1 1/4 cup cream and omitting the butter entirely. (From an old Marion Cunningham Cunningham recipe!) it’s a great basis for a variety of flavor combinations grated lemon zest, chopped candied ginger, oranges zest and chocolate chips, espresso powder dissolved in a tablespoon of warm cream, with hazelnuts or chocolate chips, or tablespoon of matcha- endless varieties! I also just pat it down to a large circle and cut wedges 8-10, bake for 12 mins.
These are great. I made them before school on Valentine's Day and they were a big hit. Two notes: I used semisweet mini chips to save time and it worked fine, although bittersweet chocolate might have more of a kick. I also found that there wasn't quite enough cream in the folding-in step. Next time I'll probably increase it by 1 tbsp or so.
These are great and fast, but make sure not to overwork the butter because they will spread too much. Scones are very similar to American biscuits.
I made these with chopped dried apricots and chopped white chocolate chips. Wonderful with no changes to the amount of cream. However, I weighed the portions at 30 grams each and recipe made many more than 12. Fully baked, a little too brown at 13 min. Still delicious.
Delicious but hands down the Stickiest scone dough I have ever struggled to put on a baking sheet, somehow.
These were easy and delicious. The only change I made was halved the sugar. Not terribly sweet, but also didn't need to be. My husband (who has much more of a sweet tooth than I do) ate like 5 in one sitting, so I think you can adjust the sugar to your liking. These will be on repeat for me to grab a couple in the morning for breakfast. Love!
Advertisement