Cherry, Chocolate and Pecan Scones with Strawberry Jam
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 704
- Total Fat
- 32 g
- Saturated Fat
- 15 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 6 g
- Sugar
- 60 g
- Protein
- 9 g
- Cholesterol
- 83 mg
- Sodium
- 456 mg
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 704
- Total Fat
- 32 g
- Saturated Fat
- 15 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 6 g
- Sugar
- 60 g
- Protein
- 9 g
- Cholesterol
- 83 mg
- Sodium
- 456 mg
Ingredients
Quick Strawberry Jam:
Directions
- 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.
Quick 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.
Cook’s Note
This is one of those textured scones where there are almost too many things inside and yet somehow it all works. Every bite of a scone should have a new flavor or an exciting texture. Every bite should be worth it! Here, you have the bitterness of the chocolate, the chew of the dried fruits and the crunch and toasty notes coming from the pecans. These scones don't really call for being served with butter. You can serve these with honey or jam for additional dunking. You can also make double the amount of scones that are half the size if you like them smaller. These scones freeze beautifully when wrapped tightly, unbaked.
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