Post by mandie68 on Apr 1, 2008 8:12:27 GMT -5
Diabetics and weight watchers can substitute Splenda sugar
And Splenda brown sugar!
Bittersweet Chocolate Cherry Scones
Macerated Dried Cherries:
1 cup dried sweet cherries (I used dried tart cherries and sprinkled some sugar on top!)
2 tablespoons rum (I used 4 tablespoons)
Scone Dough:
2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
1/2 cup heavy cream (I was out so used Half and Half and they were still great!)
2 large eggs, at room temperature
1 1/2 teaspoon vanilla extract
1 bar (1.5 ounces) Dark Chocolate, chopped
Dipping Chocolate:
2 bars (1.5 ounces each) Dark Chocolate and Milk Chocolate
Make the macerated cherries:
Place cherries and rum in bowl. Stir and let stand, uncovered, for 2 hours (before doing anything else)
(*Works well with dried cranberries and raisins too--otherwise will need to blanch <cover in boiling water and let stand 3 minutes then drain extremely well first>)
Make the scone dough:
Preheat oven to 400°F. Line baking sheet with parchment paper. (I used non-stick sheet sprayed with
Baker's Joy oil/flour spray)
Whisk together flour, sugar, baking powder, cream of tartar and salt in mixing bowl. Cut in butter until small, pearl-size bits form, using pastry blender or fork. Whisk together heavy cream, eggs and vanilla extract in another small bowl. Add egg mixture to dry ingredients with soaked cherries and chocolate. Stir just until mixed. Dough will be sticky to touch.
Turn dough onto heavily floured work surface and knead briefly 6 to 8 times. Pat dough into 9-inch round disc. Cut into 12 (roughly triangular) wedges. Place on baking sheet, about 2 inches apart. (To fit all onto one sheet I cut 10 larger wedges then after baking I cut those each in half just before dipping and believe they baked better without burning as a result).
Bake for 18 minutes or until golden brown (watch carefully--my oven I know tends to run a bit hotter). Serve warm as is or cool scones, transfer to wire racks or cup towel immediately either way so bottoms don't burn.
Place chocolate in microwave-safe cup. Microwave on medium for 30 seconds then 10 second increments until melted (careful not to burn). Stir, until chocolate is softened. Stir until smooth.
Dip top of each scone gently/lightly into melted chocolate. Place chocolate-coated scones on sheets of waxed paper. Let stand until chocolate has set. Serve scones same day they are made or keep in air tight container. (While still warm I dipped bottoms and sides heavily in powdered sugar and put a very light sprinkling of powdered sugar on top over the still melted chocolate before placing on waxed paper).
Note: Excellent batter and can add any filling/flavor desired in place of macerated cherries and serve with or without toppings of choice. Examples: fillings such as blueberries, banana and nuts, cranberry raisins, etc. And toppings can be powdered sugar, icing, glazes, etc.
And Splenda brown sugar!
Bittersweet Chocolate Cherry Scones
Macerated Dried Cherries:
1 cup dried sweet cherries (I used dried tart cherries and sprinkled some sugar on top!)
2 tablespoons rum (I used 4 tablespoons)
Scone Dough:
2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons butter, cut into small pieces
1/2 cup heavy cream (I was out so used Half and Half and they were still great!)
2 large eggs, at room temperature
1 1/2 teaspoon vanilla extract
1 bar (1.5 ounces) Dark Chocolate, chopped
Dipping Chocolate:
2 bars (1.5 ounces each) Dark Chocolate and Milk Chocolate
Make the macerated cherries:
Place cherries and rum in bowl. Stir and let stand, uncovered, for 2 hours (before doing anything else)
(*Works well with dried cranberries and raisins too--otherwise will need to blanch <cover in boiling water and let stand 3 minutes then drain extremely well first>)
Make the scone dough:
Preheat oven to 400°F. Line baking sheet with parchment paper. (I used non-stick sheet sprayed with
Baker's Joy oil/flour spray)
Whisk together flour, sugar, baking powder, cream of tartar and salt in mixing bowl. Cut in butter until small, pearl-size bits form, using pastry blender or fork. Whisk together heavy cream, eggs and vanilla extract in another small bowl. Add egg mixture to dry ingredients with soaked cherries and chocolate. Stir just until mixed. Dough will be sticky to touch.
Turn dough onto heavily floured work surface and knead briefly 6 to 8 times. Pat dough into 9-inch round disc. Cut into 12 (roughly triangular) wedges. Place on baking sheet, about 2 inches apart. (To fit all onto one sheet I cut 10 larger wedges then after baking I cut those each in half just before dipping and believe they baked better without burning as a result).
Bake for 18 minutes or until golden brown (watch carefully--my oven I know tends to run a bit hotter). Serve warm as is or cool scones, transfer to wire racks or cup towel immediately either way so bottoms don't burn.
Place chocolate in microwave-safe cup. Microwave on medium for 30 seconds then 10 second increments until melted (careful not to burn). Stir, until chocolate is softened. Stir until smooth.
Dip top of each scone gently/lightly into melted chocolate. Place chocolate-coated scones on sheets of waxed paper. Let stand until chocolate has set. Serve scones same day they are made or keep in air tight container. (While still warm I dipped bottoms and sides heavily in powdered sugar and put a very light sprinkling of powdered sugar on top over the still melted chocolate before placing on waxed paper).
Note: Excellent batter and can add any filling/flavor desired in place of macerated cherries and serve with or without toppings of choice. Examples: fillings such as blueberries, banana and nuts, cranberry raisins, etc. And toppings can be powdered sugar, icing, glazes, etc.