Daisy's Chocolate Cherry Pecan Scones in a Jar

Going to a Downtown Abbey party? I've been posting Downton Abbey Scone recipes this past week. Here's a recipe for Chocolate Cherry Pecan Scones in a Jar that you can take with you as a gift. Daisy would have made the scones and taken them with her when visiting the sick or poor. You don't have to. Take Chocolate Cherry Pecan Scones in a Jar. Recipe adapted from WholeFoodsMarket.com

DAISY'S CHOCOLATE CHERRY PECAN SCONES IN A JAR

Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup toasted pecans, finely chopped
1/2 cup dark chocolate chips (or chopped chocolate)
1/2 cup dried cherries

Directions
In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and pecans. Carefully transfer to large mason jar, gently patting bottom of the jar with palm of hand to settle dry ingredients and create more room in jar.
Place cherries in sealable plastic bag and fit inside top of jar before closing.
Place chocolate chips in sealable plastic bag and fit inside top of jar before closing.
Tie a raffia or twine ribbon around the top of jar.

Add Note that Reads:

1 Jar Dried Cherry Pecan Scone Mix
12 Tbsp unsalted butter, cut into small pieces
3/4 cup plus 2 tablespoons buttermilk
1 tsp sugar

Preheat oven to 375°F.
Remove bags of cherries and chocolate chips from jar and set aside.
Place remaining contents of jar in large bowl and whisk until blended. Cut in butter with fingers, two knives, or a pastry cutter until coarse crumbs form. Add cherries and chocolate chips and toss to combine. Fold in 3/4 cup buttermilk, mixing just until dough comes together.
Turn out onto lightly floured surface. Dust hands with flour and knead dough a few times until ingredients are well incorporated.

For large scones, pat dough into 8-inch circle, about 1-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper.

For small scones, divide dough evenly into 2 balls and pat each into 6-inch circle, about 3/4-inch thick. Cut each circle into 6 wedges and place on baking sheet lined with parchment paper.

Brush scones with remaining 2 tablespoons buttermilk and sprinkle with sugar.
Bake until golden, about 20 minutes for small scones or about 22 minutes for larger scones.