Wesson Recipes

Double Chocolate Scones with Winter Fruit Compote

Product Locator

Cooking Time

14 minutes

Prep Time

45 minutes

Serving Size

6

Warm, rich, and perfect for cozy gatherings, these Dark Chocolate Scones with Winter Fruit Compote bring together deep chocolate flavor and seasonal fruit in an elegant dessert that’s ideal for the holidays and beyond. Tender cocoa-infused scones are topped with a warm compote of pears, apples, apricots, and raspberries, creating a comforting combination that’s equally suited for holiday brunches, winter entertaining, or a special weekend treat.

Made with Wesson Vegetable Oil, these chocolate scones bake up soft, moist, and tender with a delicate texture that complements the rich cocoa flavor. For over 125 years, Wesson oil has been a trusted staple in American kitchens, helping home bakers create delicious recipes with reliable results. Its light, neutral taste allows the chocolate and fruit flavors to take center stage while delivering consistent baking performance.

The warm winter fruit compote adds a bright, naturally sweet contrast to the rich dark chocolate scones, creating a dessert that feels both comforting and sophisticated. Serve with a dollop of whipped cream for an extra touch of indulgence, and enjoy a beautiful seasonal dessert that’s perfect for holiday celebrations yet simple enough to make any time of year. Whether served at brunch, dessert, or alongside an afternoon coffee, these chocolate scones are sure to become a cold-weather favorite.

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CONTAINS:

dairy, eggs

Ingredients

Double Chocolate Scones

All-purpose flour 3 1/2 cups.

Granulated sugar 1 cup.

Dutch process cocoa powder 1 cup, sifted.

Baking powder 2 tbsp.

Salt 1/4 tsp.

Half & half cream 1 1/3 cups.

Wesson Vegetable Oil 2/3 cup.

Eggs, lightly beaten 2 .

Pure vanilla extract 2 tsp.

Fruit Compote

Bosc pears, cored 2 peeled & diced.

Honeycrisp apple, cored 1 peeled & diced.

Apricots, dried 3/4 cup, halved.

White grape juice or apple cider 1/2 cup.

Lemon juice, freshly squeezed 2 tbsp.

Granulated sugar 3 tbsp.

Cornstarch 2 tsp.

Water 2 tsp.

Raspberries, fresh 1 cup.

To Serve

Whipped cream 1 cup (optional).

Method

Double Chocolate Scones

Preheat oven to 400ºF.

In a large bowl, combine flour, cocoa, sugar, baking powder and salt. Whisk to combine.

In a smaller bowl, whisk together cream, Wesson Vegetable Oil, eggs and vanilla.

Pour cream mixture into flour mixture and gently stir with a fork to combine.

Turn dough out onto a well-floured surface and knead 10 to 12 times. Pat dough to approximately 1 ½” thick and cut 2.5” circles being careful to cut straight down, rather than twisting the cutter (this allows the scone to rise).

Transfer scones to a parchment-lined baking sheet and bake for 12 to 14 minutes. Remove from oven and transfer to a baking rack for cooling.

Winter Fruit Compote

In a medium saucepan, combine pears, apple, apricots, grape juice, lemon juice and sugar. Mix well. Cook over medium heat stirring until for 15 to 20 minutes or until fruits are fork tender.

In a bowl, combine cornstarch with water and mix well. Spoon a few tablespoons of the compote liquid into the cornstarch to temper, then pour mixture back into compote and stir until lightly thickened. Remove from heat and gently fold raspberries into hot compote. Set aside.