Chocolate Cherry Drop Scones

Chocolate Cherry Drop Scones

Made with:

HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)


8 fl. oz. light corn syrup
1 fl. oz. water
5 lbs. buttermilk biscuit mix
4 oz. sugar
1 lb. frozen dark sweet cherries, pitted, thawed, coarsely chopped and well drained
1 lb. 8 oz. HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
40 fl. oz. cold water


    1. Heat convection oven to 400°F (standard oven: 450°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Prepare FINISHING GLAZE: Combine corn syrup and water in small bowl. Set aside.
    3. Prepare SCONES: Mix biscuit mix (dry), sugar, cherries and HERSHEY'S SPECIAL DARK Chocolate Chips in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 1 minute. Gradually add cold water. Mix on low speed 1 minute. DO NOT OVER MIX. Scrape bowl; continue to mix on low speed for an additional 30 seconds. Using #12 scoop (3-1/2 oz.), drop dough onto prepared sheet pans.
    4. Bake 10 to 15 minutes* or until lightly browned. Remove from oven, brush scones with FINISHING GLAZE. Return to oven; bake 1 minute. Remove from sheet pans to wire rack. Serve warm or at room temperature.
    *If using convection oven, rotate scones one-half turn (180°) after 5 minutes of baking.
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