Preheat oven to 375 degrees.
In a mixing bowl, sift together flour, baking powder, salt and sugar. Cut in cold butter.
In another bowl, mix together the buttermilk and egg then add to the dry ingredients. Don't over mix the dough.
Stir in the dried fruit and chocolate chips. Pour dough out onto floured surface and press into a ball. Flatten down with palm of the hand. Wrap in plastic wrap and refrigerate for 30 minutes.
Remove from the refrigerator and return to floured surface and roll dough out to a 1/2 inch thickness. Cut the dough into triangles. Brush the tops of the scones with some extra buttermilk. Sprinkle the tops with the raw sugar. Place on a non-stick baking sheet. Bake for 20 minutes or until golden brown.
Dried fruit of any kind can be used. Add pecans or walnuts for a variety.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (1079g)|
|Recipe Makes: 1|
|Calories from Fat: 1009 (29%)|
|Amt Per Serving||% DV|
|Total Fat 112.1g||150 %|
|Saturated Fat 67.6g||338 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 427.8mg||132 %|
|Sodium 1836.8mg||63 %|
|Potassium 1391.8mg||37 %|
|Total Carbohydrate 578g||170 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 563.4g|
|Protein 54g||77 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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What would you serve with this? Link in another recipe
sgrishkaThese scones turned out light and delicious. The buttermilk helped produce a scone with a tender texture and a rich, tangy, buttery flavor which perfectly complemented the tartness of the cherries. Both the tanginess of the scones and the tartness of the cherries was balanced nicely by the sweetness of the milk chocolate (an ingredient I normally don't use in my scones). The only change I made was to soften the dried cherries by soaking them in a cup of Kirsch (a German brandy made from black cherries) overnight in the refrigerator; I then drained and patted them dry before adding to the recipe. The tartness and flavor of the dried cherries was enhanced and intensified by the subtle cherry flavor and slight bitterness of the Kirsch.8y ago
Chefdave48Dried fruit of any kind can be used. Add pecans or walnuts for a variety. [I posted this recipe.]8y ago