A huge thank you to Hamilton Beach for sending me my new favorite kitchen gadget that I used to make these cherry chip scones. Would you ever have imagined that you could make scones in the food processor? Some links are affiliate links that provide me with a small commission if you purchase anything.
My children adore scones. Every weekend morning, they wait for me to wake up (yes, they’re smart enough to know not to wake me) and tell me they’re hungry. Forget the fact that they can make their own breakfast and we have plenty of food in the house. If they don’t have school, they want scones.
Often, I will make scones. Cherry chip scones aren’t hard to make, but I end up dirtying several bowls. The recipe I use also requires melted butter, which adds time and means I need to supervise. When I received my new Hamilton Beach Professional 14 Cup Dicing Food Processor, I noticed it included a dough hook. My wheels started turning. The possibilities opened wide from making pizza dough to cookies, and more.
That first morning after I opened the box and the wee ones begged for scones, I knew I had to update my recipe to make it in the food processor.
The dough hook is plastic and has no sharp edges, so the wee ones can use it (safely) to make the dough. All I need to do is watch them put it into the oven and remove it. I kept the butter, but now I don’t melt it first. The food processor means the order of ingredients and how the combine changes, but this works perfectly.
In keeping with the “easy” idea, I don’t brush the tops of my cherry chip scones with an egg wash. While you certainly could add this step and sprinkle them with a little turbinado sugar, these scones don’t need it. My preteens can make this easily themselves.
How to Make Cherry Chip Scones
Preheat your oven to 450 degrees. Line a cookie sheet with a silpat or parchment paper.
Assemble your food processor with the dough hook. Add flour, sugar, oats, baking powder, and salt. Turn on to combine.
Add cold butter cut into small pieces around the bowl. Pulse twenty to thirty seconds until the butter is broken up and the mixture is pebbly.
Add cherries and chocolate. Feel free to use chocolate chips. I love using big bars of chocolate and chopping off what I need, but both work well. Stir again to distribute your mix-ins.
In a liquid measuring cup, add milk, egg, and vanilla. Whisk with a fork. Pour the liquids through the chute into the food processor while it is on the knead function.
Mix just until the cherry chip scones dough starts to come together.
Turn out onto a clean surface and knead gently to bring the dough together completely. Add a touch more flour, if needed. Pat into a circle about a half inch thick, but don’t worry if it isn’t a perfect circle.
Use a bench scraper or knife to cut them into eight wedges.
Place wedges on your prepped baking sheet and place in 450 degree oven for 10-12 minutes.
The cherry chip scones will be lightly golden brown when done. Let cool 2-3 minutes, then serve immediately. Store on your counter up to 2 days in a tightly sealed container.
What’s So Great about the Hamilton Beach Professional 14 Cup Dicing Food Processor?
I’m not quite ready to turn my kids loose on the Hamilton Beach Professional 14 Cup Dicing Food Processor when using the other blades. They are sharp, but that day will come. I love that with just four blades I can create so many different items. My old food processor had a full tank of blades that I had to switch out regularly. This food processor is far simpler in so many ways.
My favorite features?
- The slicing blade adjusts from 1/32″ to 1/4″ with 14 different thicknesses. I can slice super thin pieces of ginger or thicker cucumbers for a salad with just a quick twist. The blade is clearly marked on the bottom 1-14. One is the thinnest cut while 14 is the thickest (this isn’t clearly marked in the manual or elsewhere).
- The wide mouth feeding tube lets me feed potatoes in easily. Finally I can make sweet potato chips quickly. I don’t have to slice by hand and try to get even slices anymore. I can add a whole tomato or place the two smaller tubes in and add carrots and other smaller items. No matter what, I have control.
- The discs don’t require an additional post. My old food processor had a post that you added to the base where the discs rested. I can’t tell you how many times I had to stop cooking to search for that piece that never seemed to make its way back to the box. No one else in my house knows what it is, so it ends up in random places in my kitchen all the time. The shredding and slicing discs on the Hamilton Beach Professional 14 Cup Dicing Food Processor have the post built in, so there are no extra parts to lose.
- This food processor dices food, too. I’d never seen a dicing attachment for a food processor before, but this one works beautifully. I’ve used it to dice tomato for a salad (it would also make great salsa or gazpacho), onion for everything from soups to chicken dishes, and apples for some apple streusel muffins.
- Assembly is a snap. No, not a twist and lock pieces into place and hope you twisted to the right place. The Hamilton Beach Professional 14 Cup Dicing Food Processor stacks into place with the bowl sitting on the base and the top resting in place. An arm lifts up and pulls everything into place, and you know immediately that it’s ready for operation. When it isn’t safely locked, the buttons blink. Once you have it properly assembled, the buttons stay lit. This also makes removing the bowl simpler. No more thwacking the bowl trying to loosen it. Simply pull the arm down and remove.
- The work bowl rests on the motor in a way that doesn’t require a large hole in the middle of the bowl like other food processors I’ve used. That has always been my biggest pet peeves when it comes to a food processor. As soon as I remove the blade, whatever I’ve chopped starts falling through that hole. Liquids? No chance. The smart design of this bowl prevents those spills, which means less cleanup for me!
Have you ever had cherry chip scones? If you won a food processor, what would you make?
- 1 3/4 c flour
- 1 1/4 c oats
- 1/4 c sugar
- 1 T baking powder
- 1/2 t salt
- 10 T butter
- 1/2 c dried cherries
- 1/2 c chocolate chips
- 1/3 c milk
- 1 egg
- 1 t vanilla
- Preheat oven to 450 degrees. Line a cookie sheet with a silpat or parchment paper.
- Assemble food processor with the dough hook. Add flour, sugar, oats, baking powder, and salt. Turn on to combine.
- Add cold butter cut into small pieces around the bowl. Pulse twenty to thirty seconds until the butter is broken up and the mixture is pebbly. Add cherries and chocolate. Stir again to distribute.
- In a liquid measuring cup, add milk, egg, and vanilla. Whisk with a fork. Pour the liquids through the chute into the food processor while it is on the knead function. Mix just until the dough starts to come together.
- Turn out onto a clean surface and knead gently to bring the dough together completely. Add a touch more flour, if needed. Pat into a circle about a half inch thick. Use a bench scraper or knife to cut them into eight wedges.
- Place wedges on prepped baking sheet and place in 450 degree oven for 10-12 minutes. Bake until lightly golden. They will spring back when you poke them. Let cool 2-3 minutes, then serve immediately. Store on your counter up to 2 days in a tightly sealed container.
You can make this without a food processor, as well. Use a pastry cutter or forks to cut the butter into the flour mixture and a wooden spoon to mix in the liquid ingredients. This is easier if you freeze your butter then grate it into the flour.
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Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving:Calories: 401 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 62mg Sodium: 460mg Carbohydrates: 52g Fiber: 3g Sugar: 19g Protein: 6g
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