Chocolate Cherry Scones
These delicious chocolate cherry scones combine rich cocoa with tart cherries in a tender, crumbly dough. Perfect for breakfast, brunch, or afternoon tea, these indulgent yet wholesome treats are easy to make and customize to your preferences.
Ingredients
- 2 cups all-purpose flour about 240g
- ⅓ cup granulated sugar or maple syrup for refined sugar-free option
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp cocoa powder unsweetened
- ½ cup cold butter frozen and grated
- 1 cup fresh cherries pitted and halved (or 3/4 cup dried cherries)
- ¾ cup dark chocolate chunks or semi-sweet chocolate chips
- ½ cup heavy cream cold
- 1 large egg
- 1 tsp vanilla extract
- For egg wash
- 1 egg beaten with 1 tbsp water
- 1 tbsp coarse sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cocoa powder.
- Add the grated frozen butter to the dry ingredients and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the cherries and chocolate chunks to the flour mixture and toss gently to combine.
- Pour the cream mixture into the flour mixture and stir just until the dough comes together. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat into a circle about 1-inch thick.
- For extra flakiness, fold the dough like a letter (in thirds) and then reshape into a circle.
- Place the dough circle on a parchment-lined baking sheet and freeze for 15 minutes.
- Preheat oven to 425°F (220°C).
- Remove the dough from the freezer and cut into 8 equal wedges. Arrange the wedges about 2 inches apart on the baking sheet.
- Brush the tops with egg wash and sprinkle with coarse sugar if desired.
- Bake for 18-20 minutes until the edges are golden brown and a toothpick inserted comes out clean.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For gluten-free scones, substitute all-purpose flour with a 1:1 gluten-free flour blend. Keep all ingredients cold for the flakiest texture. The dough can be made ahead and frozen for up to 3 months - bake directly from frozen, adding 2-3 minutes to the baking time. For vegan scones, use cold coconut oil instead of butter and substitute the heavy cream and egg with plant-based alternatives.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 75mgSodium: 320mgPotassium: 180mgFiber: 3gSugar: 18gVitamin A: 550IUVitamin C: 2mgCalcium: 80mgIron: 2.5mg
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