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Cherry Chocolate Scones

Cherry Chocolate Scones made with fresh cherries & dark chocolate for a perfect soft, sweet chocolate scone. Soft & flavorful homemade scone recipe great for any time of the day!
Prep Time20 mins
Cook Time22 mins
Course: Breakfast, Dessert, Quick Bread
Cuisine: American
Keyword: Cherry Chocolate Scones
Servings: 8
Calories: 406kcal

Ingredients

  • 2 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold salted butter, cubed
  • 1 oz semi-sweet chocolate, chopped (or 2 TBSP mini chocolate chips)
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup fresh cherries, pitted and halved

Chocolate Drizzle

  • 2 oz semi-sweet chocolate, chopped heaping 1/4 cup
  • 1 tbsp heavy cream or half & half

Instructions

  • Pre-heat oven to 400 degrees F. Spray a baking sheet with non-stick spray or line with parchment paper.
  • In a large bowl, mix flour, cocoa powder, baking powder and salt.
  • Add the butter, and using a pastry blender cut it into the flour until it resembles coarse crumbs (you can also use a food processor for this part, pulsing until the mixture resembles coarse crumbs).
  • Add the chopped chocolate and sugar to the dry mix and stir to combine.
  • Make a well in the center of the dry ingredients then add the sour cream and milk.  Gently mix the dry ingredients into the wet ingredients.  It may seem a bit dry at this point, but do not add more liquid yet.
  • After mixing the dry and wet ingredients, add the cherries and gently fold them in. Let sit 5 minutes. If the mixture is still dry, add milk 1 tbsp at a time until it comes together to form a dough.
  • Turn the dough out onto a floured counter or pastry mat and gently press into approximately a 9-inch circle (1 inch thick).
  • With a sharp knife, cut into 8 wedges and place them on the baking sheet.
  • Bake for 22 minutes until scones are risen and set. Remove to a cooling rack to cool completely.

For the Chocolate Drizzle

  • Mix the chopped chocolate and heavy cream and heat in a microwave on 15 second intervals until melted and smooth when stirred. (If you don’t have a microwave, you can heat over a double boiler.)
  • Drizzle the melted chocolate over the cooled scones. Drizzled chocolate will set as it cools. Serve and enjoy!

Notes

Be sure to use cold butter as this will help the scones rise better.
Be careful not to overwork the dough as this will result in tougher scones.
Serve these scones split open with vanilla ice cream and fresh cherries for an easy dessert.

Nutrition

Calories: 406kcal | Carbohydrates: 51g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 398mg | Fiber: 4g | Sugar: 19g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 4mg