Chocolate-Cherry Scones

Chocolate cherry scones are packed with semi-sweet chips and mildly tart dried cherries. Whip these up in just a few minutes and serve warm with a hot cuppa tea.

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Mix it, Bake it, & Eat it!

Chocolate-Cherry Scones are so delicious! I like to enjoy mine with a drizzle of honey or a spread of butter. They’re like a huge cookies just not as gooey.

Gathering Your Ingredients

• All-Purpose Flour, additional for your work surface
• Granulated Sugar
• Salt
• Baking Powder
• Unsalted Butter, frozen
• Heavy Cream
• Egg
• Vanilla Extract
• Chocolate Chunks
• Dried Cherries
• Turbinado sugar for topping

*see recipe card for detailed measurements

Kitchen Supplies I Use

Stand mixer

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Measuring spoons

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Silicone mat with measurements

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How To Make Chocolate Cherry Scones

1. Preheat your oven to 400 F, and line a baking sheet with parchment paper or a Silpat. 
2. In a large bowl whisk together the all-purpose flour, sugar, salt, and baking powder. Set this aside.
3. Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
4. Adding the grated frozen butter to the flour mixture. Using your hands or a pastry cutter mix the butter into the flour until you have pea-sized flour crumbs.
5. Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients. 
6. In a medium bowl add the heavy cream, egg, and vanilla. Whisk to combine.
7. Remove the flour mixture from the freezer. Add the cream mixture, dried cherries, and chocolate chips to the flour. 
8. Mix together until combined. The mixture will be wet and crumbly. Using a wooden spoon, hand mixer or stand mixer are all acceptable to use for this step.
9. Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone mat with measurements to make this process easier.
10. Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges. 
11. Place your wedges on your prepared baking sheet. Leaving about 2 inches of space in between. 
12. Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar. 
13. While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
14. Bake for 20-25 minutes until lightly golden and the cream has set on top.
15. Allow to cool for at least 10 minutes.

Recipe FAQs

Expert Tips

Just a couple of tips for you

• Using a silicone mat with measurements will ensure your scone disk is the correct size around, which will also help to create the correct thickness of about 1.5 inches.
• Make sure your butter is very very cold or frozen. Similar to a pie crust cold butter will help in the beautiful scone texture.
• Avoid kneading your scone dough. Think, fluffy biscuit, to achieve that texture we don’t want to handle the dough too much.

Storing

Scones will be at their freshest stored in an airtight container for 1-2 days. Homemade scones will last about a week in the fridge.

If you plan on freezing scones allow them to cool completely first before adding to a freezer-safe container. Store in the freezer for up to 3 months.

Can I make scone dough ahead of time? Prepare your scone recipe up until you’re ready to bake. Place them on a baking sheet in the freezer so they can firm up, roughly 2 hours. Place the unbaked scone dough in a freezer-safe container until you’re ready to bake. Frozen scone dough will keep for 2 months.

Try these other delicious recipes!

• Delicious White Chocolate Cranberry Biscotti
• Gingerbread Biscotti with White Chocolate
• Chocolate Chip Cookies with Pudding Mix
• Banana Bread with Chocolate Chips
• Chewy Blueberry Chocolate Chip Cookies
• Spiced Pumpkin Scones

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