These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine
Can you freeze Cherry Chip Scones?
Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.
Cranberry Chip Scones: Substitute dried cranberries for the cherries. Use white or semisweet chips.
Blueberry Chip Scones: Substitute dried blueberries for the cherries.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons cold butter
- 1 cup vanilla yogurt
- 1/4 cup plus 2 tablespoons 2% milk, divided
- 1-1/3 cups dried cherries
- 2/3 cup white baking chips
- Coarse sugar, optional
Directions
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips.
- On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm.
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