Cherry Chocolate Jammy Scones
Cherry Chocolate Jammy Scones
Messy, but delicious combination of two family favorites. My go-to healthy base scone has everything you need in one bite: tart cherries, chocolate chips, and a few chopped pecans for crunch. The middle layer borrows from an old Jammy Scones recipe, a kid-friendly version for children learning how to bake. I use a food processor for easiest mixing, but you can also make them by hand.
Servings: 8
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
Best eaten warm. Freeze scones you don’t eat the first day or two. To reheat, wrap a scone in a paper towel and microwave for 25 seconds for a fresh, warm scone any time!
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 an author of eleven books and an ASL interpreter. She divides her writing energy between two series: cozy mysteries set on a college campus and picture books featuring Duke the Deaf Dog. The mother of four young adults and a hunting dog, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.