Large Dried Fruit, Chocolate and Pecan Scones

Alex Guarnaschelli poses with her Cherry, Chocolate & Pecan Scones with Strawberry Jam
Jump to Recipe
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.

Published:

January 29, 2021

Large Dried Fruit, Chocolate and Pecan Scones - Alex Guarnaschelli

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.

Alex Guarnaschelli poses with her Cherry, Chocolate & Pecan Scones with Strawberry Jam

Large Dried Fruit, Chocolate and Pecan Scones

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Serving Size: 6 -7 large scones
Print Recipe Pin recipe

Ingredients

  • 2 cups all-purpose flour plus additional for rolling
  • ½ cup sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp kosher salt
  • 1 stick (¼ cup) unsalted butter frozen
  • ½ cup dried cherries
  • ½ cup golden raisins
  • ½ cup pecans coarsely chopped
  • ½ cup semi-sweet chocolate chips
  • ½ cup sour cream
  • 1 large egg

Serve with honey or jam

Instructions

  • Preheat the oven to 400F.

Make the batter:

  • 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.

Bake:

  • Place the tray in the center of the oven and bake until golden brown, 15-18 minutes. Allow them to cool a few minutes.

Other Recipes You Might Love