Cherry-Chocolate Scones

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 lb butter cold
• 0.5 cup cherries dried pitted
• 1 large eggs 
• 3 cups flour all-purpose
• 0.8 cup half-and-half light ( cream)
• 4 ounces chocolate cut into 1/2-inch chunks ( 1/2 cup)
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 0.3 cup sugar 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• blender

Directions

1. In a bowl or a food processor, mix flour, sugar, baking powder, and salt.
2. Cut butter into chunks and add to flour mixture.
3. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.
4. In a small bowl, whisk together half-and-half and egg. Reserve 2 tablespoons half-and-half mixture; add remaining to flour mixture along with chocolate, nuts, and cherries. Stir with a fork just until evenly moistened.
5. Scrape dough onto a floured surface and, with lightly floured hands, squeeze dough together into a ball. Pat dough out into a 7-inch round about 1 3/4 inches thick.
6. Cut into eight equal wedges.
7. Place wedges 2 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet.
8. Brush tops of wedges lightly with reserved half-and-half mixture (discard any remaining).
9. Bake scones in a 350 regular or convection oven until tops are browned, about 25 minutes.
10. Let cool about 10 minutes on baking sheet, then serve warm or let cool completely.