| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 6 scones |
Ingredients
- 2 cups all-purpose flour, plus additional for rolling
- 1/3 cup sugar, plus more for sprinkling
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 large egg
- 1/2 cup dried cherries
- 1/2 cup semisweet chocolate chips
- 1/2 cup pecans, coarsely chopped
- 1/2 cup golden raisins
- 1 stick (1/2 cup) unsalted butter, frozen
- Quick Strawberry Jam, recipe follows
- 2 pints strawberries, hulled and split
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- Splash balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
- Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
- Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
- Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
- In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are “weepy” — softened and letting off liquid.
- Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 704 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 6 g |
| Sugar | 60 g |
| Protein | 9 g |
| Cholesterol | 83 mg |
| Sodium | 456 mg |
Reviews
I just tried these today and it’s my very first batch of scones. They were easy and came out just perfect! The only change I made was to add a large dollop of Greek yogurt to the final mixture as I was worried it was too dry. I will definitely make these again.
Fantastic I’ve made them 2 times this week. Super easy and delicious.
I did this recipe. Loved it!
I’ve never made scones, and these were simple and delicious!! Great taste
Made these today after watching
Alex make them on the Kitchen today. I didn’t
Make jam. But served with some pepper jelly,
Apple butter and strawberry preserves. I had to modify recipe due to I must cook only gluten free. Used GF AP and sub sugar with coconut sugar. No chocolate chips (will make in Future)but added walnuts, Dried cranberries and golden raisins. Sprinkled lightly some
Brown sugar on top. Hubby and I really enjoyed!!
Alex make them on the Kitchen today. I didn’t
Make jam. But served with some pepper jelly,
Apple butter and strawberry preserves. I had to modify recipe due to I must cook only gluten free. Used GF AP and sub sugar with coconut sugar. No chocolate chips (will make in Future)but added walnuts, Dried cranberries and golden raisins. Sprinkled lightly some
Brown sugar on top. Hubby and I really enjoyed!!
Did anyone catch GZ’s any berry jam recipe? I only saw him building the sandwich with peanut butter. How much fruit, sugar,etc…… Much appreciated!
I watched these being made and immediately wanted one. They are addictive. My non scone eating husband, tried a tiny bite and kept going back for more. I need to make some more so that I can eat more of them. They are simple and delicious!
I have never made a scone (afraid) . This recipe was so simple and delicious. I often only have salted butter on hand. I would reduce the salt to a healthy pinch if you you do this. Great basic scone recipe. I’m going to try with savory ingredients next time…..cheddar, chive cayenne. Yum!
I made these today. LOVED all the “bits” in the scone. It was a delicious and moist scone and came together easily. It was initially pretty crumbly dough. I gave it a couple of squeezes like Alex did in the video and it came together nicely. This is at the top of my favorites list. Highly recommend them! Update: I have been making these for some time now. They are my all time favorite!
Since watching Alex make these on The Kitchen, I’ve made them four times. They are delicious and moist. One time I used dried cranberries since I didn’t have dried cherries, and that batch came out good also. When I combined the wet ingredients (with the cherries and chocolate, etc.) with the dry, I didn’t think it would come together; it seemed too dry. When I turned it out onto my floured surface, I squeezed it a few times and patted it together into a disc and that worked perfectly. I cut it into eight scones instead of six, and that portion was the right size for me. Don’t hesitate to try these!