Cherry Chocolate Jammy Scones
Cherry Chocolate Jammy Scones
Ingredients
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/3 cup Sugar (I use half Stevia & half sugar.)
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 4 tbsp Cold butter
- 1/3 cup Plain Greek yogurt Whole fat is creamier, but you can use any kind.
- 1/2 cup Unsweetened almond milk (or skim milk or buttermilk)
- 1/4 cup Dried cherries chopped
- 1/4 cup Chopped pecans optional
- 1/2 cup Dark chocolate chips (or semisweet chips)
- 1/3 cup Cherry Jam (You can swap the dried fruit and jam to your taste like strawberry, apricot, etc.)
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet or scone pan with cooking spray. In a food processor bowl, add dry ingredients and butter. Process for 30 seconds to 1 minute.**Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After then, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
- Add yogurt, almond milk, dried fruit, chocolate chips, and nuts, if using, to the bowl. (Everything except the jam.) Process in short bursts for 2-3 seconds at a time. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that barely sticks together. Too much mixing, and you have a sticky, chewy mess. Not enough, it's too dry and won't form a ball.
- Dump the dough onto a lightly floured board or counter. Pat the dough into a rectangle about 1 inch thick and 8" x 10" in size. Spread the jam onto one side of the dough and fold the other half over top. GENTLY shape the dough so the jam is sealed inside as best you can. (Some of the jam always oozes out the sides.) Form into either one big circle or a square depending how you want to cut the scones. **I have a round scone pan that makes 8 scones, so that's how I shape and cut my scones. They are generously sized, so if you want smaller scones you can form it into a large square and cut them smaller. Place the scones on a baking sheet or scone pan. Bake for 18-22 minutes, depending how large your scones are cut. (Until golden brown.) Allow to cool on a rack for a few minutes.
Notes
If you’re a scone lover and plan to bake them more than a couple of times, these pans are great for making similar sized, evenly baked scones.
Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.
Parents, kids, and teachers love the children’s books and activity guides because they introduce ASL and the Deaf community through fun, engaging stories. And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have ever lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project coming together the night before it’s due.
A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.