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Chocolate Chunk Cherry Cream Scones


2 cups (500 mL) whole barley flour
1 cup (250 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) cold butter
¾ cup (175 mL) light cream
1 egg
75 g (70%) dark chocolate, cut in small chunks (about ½ cup (125 mL))
½ cup (125 mL) dried cherries
½ cup (125 mL) chopped pecans

In a large bowl, mix barley flour and all-purpose flour, sugar, baking powder and salt. Cut butter into flour mixture, until it resembles coarse crumbs. In a small bowl, whisk together cream and egg. Reserve 2 tbsp (30 mL) of the egg mixture and add remainder to flour mixture along with chocolate, cherries and pecans. Stir with a fork just until evenly moistened. With lightly floured hands, gather dough into a ball and place on a lightly greased or parchment-lined baking sheet. Flatten into a round about 1 ¾ inches (4.5 cm) thick. Cut into 8 wedges. Separate the wedges slightly and brush with reserved cream mixture. Bake scones at 350⁰F (180⁰C) until tops are brown, 25 to 30 minutes. Serve warm or cold.

Makes 8 scones.

Nutritional Information (per scone):

Calories: 484
Protein: 5 g
Carbohydrate: 51 g
Fibre: 6 g
Sugars: 14 g
Fat: 32 g
Saturated Fat: 15 g
Trans Fat: 0.5 g
Cholesterol: 80 mg
Sodium: 329 mg
Potassium: 145 mg


  1. Sarah

    I made these and though they were marvellous. However, my husband and kids (ages 2 & 6) disagreed. More for me! So I froze the pieces individually in plastic wrap and when I want one, I take it out of the freezer and pop it into the toaster. In a few minutes it’s almost as good as when it came straight out of the oven!

    • Caitlan Carver

      Great to hear Sarah! Scones aren’t for everyone, but hey more fibre & more goodness left for you. I agree they’re great for a quick nibble, snack or for breakfast, yum. WARM SCONES, who could resist?


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