Buttery Cherry-Chip Scones (White Whole Wheat Flour)

Buttery Cherry-Chip Scones (White Whole Wheat Flour)

These dense, rich and buttery scones are full of dried cherries and mini chocolate chips--perfect with coffee or tea for breakfast or brunch.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

8

scones

2
cups Gold Medal® white whole wheat flour
1/3
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup cold butter or margarine, cut into 8 pieces
1/2
cup dried cherries
1/2
cup miniature semisweet chocolate chips
1
egg, beaten
1
teaspoon vanilla or almond extract
1/2
cup whipping cream
Additional sugar, if desired
  1. Heat oven to 400°F.
  2. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
  3. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Sprinkle with sugar.
  4. Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Information:

1 Serving (1 Scone)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.