Chocolate Chip Dried Cherry Scones Gift Jar Recipes

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, mix flour, baking powder, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs. In medium bowl, beat 1 of the eggs with fork. Stir in whipping cream and vanilla. Stir in chocolate chunks and cherries until combined. Pour over crumb mixture; stir just until moistened (do not overmix).
• Place dough on lightly floured surface. Knead lightly 4 times; pat into 7-inch circle, about 1 inch thick. Transfer to cookie sheet. In small bowl, beat remaining egg; stir in water. Brush egg mixture lightly over top of dough; discard any remaining egg mixture. Cut into 8 wedges; separate slightly so wedges aren't touching.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm.

Steps:

• Preheat oven: 325 degrees F.
• Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.

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.