9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
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Whether you call them scones or biscuits, warm and buttery pieces of bread are irresistible. Stud the scones with chocolate and cherries and a simple dough is a beautiful gift. Stop by Kitchen Conservatory to taste a sample of these yummy rolls.
This scone recipe is courtesy of store manager and pastry maven Hilda Willman. For an even more delicious scone, substitute heavy cream for the milk.
Chocolate-Cherry Scones
3 1/2 cups flour
1/2 cup granulated sugar
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
3Â large eggs
1 cup whole milk (do not substitute lower fat milk)
6Â ounces chocolate of your preference, chopped in medium chunks
1/2 cup (3 ounces) dried cherries
Butter and cherry preserves, optional
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In the work bowl of a food processor, combine flour, granulated sugar, baking powder, and salt. Pulse to mix. Add butter and pulse until mixture resembles coarse meal. In small bowl, stir together eggs and milk until well blended. With machine running, add egg mixture to flour mixture, processing just until moistened, about 20 seconds. Add chocolate chunks and dried cherries. Pulse 2 or 3 times to distribute.
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Portion dough using #12 disher onto parchment lined baking sheets; sprinkle raw sugar over tops. Bake immediately or freeze several hours until firm. Do not refrigerate. Place frozen scones in airtight container and store in freezer for up to 4 weeks. Makes 18 large scones.
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To bake frozen scones, place them 2 inches apart on parchment-lined baking sheets. Bake in 375 degree oven, rotating pans halfway thrugh baking, until light golden brown and wooden pick inserted in center comes out clean, about 15-18 minutes. Serve warm with butter and cherry preserves.
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To bake fresh scones, same instructions, but takes just 10-12 minutes.
store information
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
Kitchen Conservatory
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
© 2024 by Kitchen Conservatory. All Rights Reserved.
I made these scones Saturday and they are delicious! What I like best about this recipe is the fact that you can make them in advance, freeze them and then bake as many as you like because this recipe makes a lot of scones. The recipe states that it makes 18 total but I got more like 24 because I do not own a #12 disher to form them out. I used a smaller scoop that I use for large sized cookies and I felt they were big enough.
The only problem I had with the recipe was when adding the chocolate chunks and cherries, they really did not mix in very well in the food processor even when I used just the half cup called for in the recipe at first. I later added more chocolate chunks because I definitely felt it needed it. I laid them on top of the batter and then pulsed several times. Are you supposed to put the chocolate chunks and cherries down the feed tube? The recipe said to add them and just pulse several times so I did not want to overwork the batter. Also, my food processor is not a huge 16 cup; it is the original Cusinart so it is probably more like 11 cups so it was really packed and full with this recipe so I had to use a spatula to hand fold in the chocolate and cherries. This was one of the easiest and delicious scone recipes I have ever made.
Thank you for your comments. With a smaller food processor, I suggest turning the batter out of the machine into a bowl and then folding in the chocolate and cherries. You are right; do not overwork the dough.
Anne,thanks for responding. I definitely will be making this recipe again and I will do as you suggested and turn the batter into a bowl before folding in the chocolate and cherries.
Also, I just wanted to add that I
went to a tea party Saturday afternoon and I took these scones, which I had made the week before and froze, and then I baked them approx. 1 hour before I left and then I took them to the party, and we just warmed them in the microwave right before serving them and everyone absolutely loved them and requested the recipe. By the way, I did use heavy whipping cream instead of milk so I am sure that helped make them even more decadent. The host served these with cream cheese blended with honey and it really complemented the scones.
I can’t say enough about how pleased I am with this recipe because of the ease in preparation, the ability to make them in advance, and their incredible flavor. Thanks so much for sharing this wonderful recipe!