Best 10 Cherry Chip Scones Recipes

BISQUICK™ CHERRY-CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with sugar crystals. Cut into 8 wedges, but do not separate.
• Bake 12 to 15 minutes or until golden brown; carefully separate wedges. 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.

CHERRY-CHIP OAT SCONES

Steps:

• Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans., Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats., Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.

CHERRY-CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400 . Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, sugar, baking soda and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in yogurt, cherries and chocolate chips (dough will seem a little crumbly).
• On lightly floured surface, shape dough into a ball. Knead dough lightly 10 times. Divide dough in half. On cookie sheet, pat each half of dough into 6-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
• Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.

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.

CHERRY CHIP SCONES

Steps:

• Sift together flour, sugar, baking powder & soda.
• Cut in butter.
• Combine yogurt & 1/4 cup milk; stir into flour mixture just until moistened.
• Add in the cherries & chips & knead about 8-10 times.
• On greased baking sheet, pat the dough into a 9-inch circle.
• Cut into 8 pie shaped wedges.
• Mix the 2 Tablespoons milk with the one drop of almond extract & brush over the top of each wedge.
• Separate wedges slightly & bake at 400 degrees for 20-25 minutes or until golden brown.
• Serve warm with butter.

CHOCOLATE CHIP-DRIED CHERRY SCONES (GIFT JAR)

Steps:

• 1. Sift flour and baking powder together in mixing bowl. Add sugar and salt and toss together to blend well. transfer mixture to 1-quart wide-mouth jar.
• 2. Place chocolate chips in small plastic zip-type bag and seal. Add to jar. Place cherries in small palstic zip-type bag and seal. Add to jar. Seal jar.
• 3. Decorate jar and attach gift tag with the following instructions: Chocolate Chip-Dried Cherry Scones Makes 8 scones. Scones 1 jar Chocolate Chip-Dried Cherry Scones Mix 6 tablespoons (3/4 stick) unsalted gutter, chilled 2 large eggs, at room temperature 3/4 cup heavy whipping cream Egg Wash 1 large egg yolk 2 tablespoons heavy whipping cream 2 teaspoons granulated sugar Heat oven to 400 degrees F. Line baking sheet with parchment paper or nonstick liner. Add flour mixture from jar mix to work bowl of food processor fitted with steel blade. Cut butter into pieces and add to bowl. Pulse until butter is cut into tiny pieces. Add chocolate and cherries from jar and pulse three times. Mix 2 eggs and 34/ cup cream together. Add mixture through feed tube with processor running. Process until dough forms ball. Transfer dough to lightly floured work surface. Pat into a 1/2-inch thick rectangle. Cut out two 6-inch circles. Cut each circle into quarters. Place scones on baking sheet 2 inches apart. Mix egg yolk and 2 tablespoons cream together. Brush tops of scones with wash and sprinkle with sugar. Bake for 13 to 14 minutes or until light golden. Cool on rack.

CHERRY CHIP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.
• On a greased baking sheet, pat the dough into a 9 inch circle. Cut into 8 wedges; seperate wedges. Brush with the remaining milk. Bake at 400 for 20-25 minutes or until golden brown. Serve warm.

CHERRY CHOCOLATE CHIP SCONES

Steps:

• 1. Heat oven to 425°. Grease cookie sheet. Mix Bisquick, cherries, chocolate chips, 3 tablespoons sugar, the whipping cream and egg until soft dough forms.2. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk sprinkle with 2 tablespoons sugar. Cut into 8 wedges, but do not separate.3. Bake 12 to 15 minutes or until golden brown. Carefully separate wedges. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar instead of 3 tablespoons.NUTRITION FACTS: 1 Scone: Calories 240 (Calories from Fat 90) Fat 10g (Saturated 4g) Cholesterol 35mg Sodium 440mg Carbohydrate 36g (Dietary Fiber 3g) Protein 4g % DAILY VALUE: Vitamin A 4% Vitamin C 4% Calcium 6% Iron 6% DIET EXCHANGES: 2 Starch 1/2 Fruit 1 1/2 FatBETTY'S TIP: Pick your favorite fruit! Dried apricots, cranberries and blueberries make great stand-ins for the dried cherries.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.