Thursday, February 07, 2008

Chocolate Cherry Scones and Your Heart

I've got your heart in mind - literally - as we approach Valentine's Day! I want to share with you this YUMMY - and I mean incredibly so - recipe! I plan to use this recipe in my February tea, a celebration of friendship, on Feb. 22nd. The recipe calls for this to be served with almond butter, but I don't plan to do that. In fact, I will serve them warm and naked. Any kind of topping would just compete with the flavors. They don't need a single thing.

You can find the original recipe in the current edition of Tea Time magazine. My version, however, has been completely overhauled. This is where I have your heart in mind! :0) I replaced the butter with olive oil, replaced some of the white flour with whole wheat, cut back on the sugar, added flax seed meal, replaced the heavy cream with skim milk, cut out the salt and replaced the cream cheese with neufchatel. The result is a heavenly scone that is better for your heart and that makes my heart warm. The new recipe looks nothing like the original, but it tastes fantastic! I was delighted with the results.

Stephanie's Version of Chocolate Cherry Scones

1-1/2 cup of all-purpose flour
1 cup of whole wheat flour
1/4 cup of sugar
2 tablespoons flax seed meal
1 tablespoons baking powder
1/2 cup olive oil
3 oz neufchatel cheese (or light cream cheese)
3/4 cup dried cherries, roughly chopped
1/2 cup mini chocolate chips
1/3 cup skim milk
1 tsp. vanilla or almond extract

  1. Preheat oven to 375. Line baking sheet with parchment paper. (I actually used a baking stone instead.)
  2. Combine flour, sugar, flax seed meal and baking powder.
  3. Cut the neufchatel into chunks and add to the dry ingredients. Using a pastry blender, cut in the neufchatel as if it were butter. Mixture will be crumbly when you are done.
  4. Add dried cherries and mini chocolate chips; mix.
  5. In a separate bowl, combine milk, olive oil and extract. Whisk together then add to dry ingredients.
  6. Stir just until moistened.
  7. Turn out onto a lightly floured surface (I use my Tupperware pie shell guide instead.) Shape the dough into 3/4 inch thick square or circle. This is important! Don't make it any thinner. You may need to sprinkle a little water here and there to get the dough to stick together.
  8. Using a heart-shaped cookie cutter, cut out hearts and place on baking stone or sheet.
  9. Bake ~13 - 15 min. ENJOY with a cup of tea!


Dough is 3/4" thick



















Scones ready to go into the oven














The final product



The only problem with these scones is that you'll have to refrain from eating them all!

11 comments:

Rosemary said...

These look yummy! I think I have all the ingredients... hmmm.... I can almost smell a batch cooking. Chocolate - cherries - and healthy ~~that's a winning combination!
Nancy

Spence said...

There you go, oh my gosh. Those look awesome! Thanks for sharing this Christine and I are going to visit my parents this weekend. I think I'll make some and share them.

Joyce said...

Steph,
I get that magazine too and LOVE it.
Hey, I am "tagging" you to write on your blog...""13 Things I Have Done That Are Pretty Awesome" someone tagged me today and I just did it on my site....scary.
I thought I would tag you!!
Hope you can do it! Then "tag" someone else I guess. HA! I've never done this before either so I am new at it. Let me know if you need anything.
Joyce

Angela McRae said...

I love that you experimented with this recipe and made it heart-healthy. Your scones certainly look scrumptious! Must try!

Michele said...

Those are so sweet! And I love the heart healthy makeover. :-)

Allison said...

Oh yum! Thanks for the recipe! Chocolate and cherry are definitely a great combo!

Katie said...

those look so yummy! thanks for sharing the healthier version!

Katie said...

oh, i forgot, about the patchwork scarf. so, so easy. just cut strips about six inches long, and all different widths, sew them all together, then fold in half, right sides together and sew, leaving a few inches to turn right side out, sew up opening, and press. good luck!

parTea lady said...

The scones look great. I've forgotten which kind of olive oil has the mildest taste, but I guess that would be best. I think I'll try this healthier recipe to enjoy with my Valentine. Thanks for sharing.

I also read Teatime magazine and of course, Southern Lady.

sweetcakes said...

Yum! I would never think of using olive oil in a scone recipe since butter is what gives them a flaky texture. I can't wait to try these!

Alice said...

Yum! I love chocolate and cherries together. Your February tea guests will adore these.