This is one of those textured scones where there are almost too many things inside and yet somehow it all works. Every bite of a scone should have a new flavor or an exciting texture.
January 29, 2021
Every bite should be worth it! Here, you have the bitterness of the chocolate, the chew of the dried fruits and the crunch and toasty notes coming from the pecans. These scones don’t really call for being served with butter? You can serve these with honey or jam for additional dunking. You can also make double the amount of scones that are half the size if you like them smaller. These scones freeze beautifully when wrapped tightly and kept raw.
In a medium bowl, mix together the flour, 1/3 cup sugar, baking powder and baking soda. Mix to blend. Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Work the butter into the flour with your fingers until it looks like “small peas”. Mix in the cherries, raisins, pecans and chocolate chips. In a small bowl, whisk together the sour cream and egg and work it into the flour mixture. Do not over mix. The less you mix, the more tender the scone!!
Roll and form the scones:
Lightly flour a flat surface and turn the dough out onto it. Gently press the dough into a loose circle (about 5 inches in diameter) about 1 inch in thickness. Use a knife to cut the circle into 6 equal pieces (like slices from a pie). Place them, with some space between each, on a nonstick baking sheet lined with parchment paper and sprinkle with the remaining sugar.
Place the tray in the center of the oven and bake until golden brown, 15-18 minutes. Allow them to cool a few minutes.