• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Brunch & Breakfast Recipes

    Published: Nov 5, 2012 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 27 Comments

    Chocolate Sour Cherry Scones

    Jump to Recipe

    Crumbly and tender, these cherry scones come together in 40 minutes. They can be frozen and baked to order, so you eat warm, out-of-the-oven scones every time!

    Baked chocolate sour cherry scones on white parchment paper.

    After a huge storm that flooded many areas of this city last week, including my neighborhood, we're finally having what can be referred to as wonderful spring days. The perfect way to start the week.

    But the holiday season calls for berries, chocolate, and baking, doesn't it?

    Halved chocolate sour cherry scones on white paper, bowl with cherries in background.

    I dream of cranberries.

    I love them, their acid sweet flavor, beautiful deep color, and the way they have of livening up any sweet or savory thing they get thrown into. 

    So when the polls were closed, and cranberries emerged as the winner of the November challenge, let's say I was challenged more than ever. The closest I had found were sour cherries. They taste surprisingly like cranberries and have that deep red hue. But they only grow in cold climates, south of the country, and never make it to the city.

    Scones have very simple ingredients, but a few pointers should be followed if you want soft, tender ones that are nicely risen.

    Table of Contents Hide
    Tips for making scones
    Freezing scones.
    What type of chocolate should we use?
    Related recipes you might like:
    Chocolate Sour Cherry Scones

    Tips for making scones

    • Very cold ingredients. I'm not kidding when I say frozen butter, at least very cold. And don't take the cream half an hour before mixing the scones. Butter, and cream, belong in the fridge until you need to scatter and pour them.
    • Handle the dough lightly. Don't overwork the dough. It needs to remain as cold as possible so the butter doesn't start to melt and you get that crumbly texture.
    • A rather high oven. They need that extra heat to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don't leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature. 
    Unbaked chocolate sour cherry scones on white piece of paper.

    Freezing scones.

    One of the best parts of making scones is that you can have them frozen, and unbaked until you need them. 

    Cut and put in a cookie sheet that fits into your freezer. Freeze in the tray until completely solid. You can transfer to a plastic bag until ready to use or pop the whole tray in a pre-heated 375°F oven. No need to defrost them. 

    Chocolate sour cherry scones, whole and halved on parchment paper on a wooden table. A bowl of cherries.

    What type of chocolate should we use?

    • A good semi-sweet chocolate bar cut into chunks is my first option. Or use the packaged chocolate chunks. I prefer them to chips because they are larger and melt better, but you can use your favorite chocolate chip if that's all you have.

    They turned out wonderful, not only the scones but the pairing of chocolate with the berries. 

    So yes, the whole scone turned out good, very good, a cross between breakfast and tea time. Or a snack. They are not too sweet and have those dark and somewhat sour stumbles when you bite into them.

    Chocolate sour cherry scones on white parchment paper.

    Related recipes you might like:

    • One baked popover on a grey cloth, metal pans beside it.
      The Best Popovers
    • Partial view of iced monkey bread on a wire rack.
      Caramelized Monkey Bread
    • French Croissants (all-butter)
    • Close up image of three raisin shortbread pieces stacked on white paper.
      Old Fashioned Raisin Shortbread

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

    Chocolate Sour Cherry Scones

    Print Recipe
    Save Recipe Recipe Saved

    Crumbly and tender, these scones come together in 40 minutes.

    • Total Time: 40 minutes
    • Yield: 12 small scones

    Ingredients

    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • ¾  teaspoon salt
    • 4 Tbs sugar
    • ¼ cup butter, melted
    • 1 egg
    • 3 Tbs buttermilk. cold
    • ½ cup sour cream, cold
    • ¼ teaspoon baking soda
    • ½ cup semi-sweet chocolate, in chunks
    • ½ cup sour cherries (pitted), fresh or frozen

    Instructions

    1. Preheat oven to 375ºF/190°C.
    2. Line a baking sheet with parchment paper.
    3. In a bowl mix sour cream with baking soda.
    4. In the bowl of a food processor put flour, baking powder, salt, and sugar.
    5. Process a few times to mix. In a bowl mix butter, egg, buttermilk, and sour cream with baking soda.
    6. Pour over flour mixture and process with a few on/off pulses just until it begins to come together. Don't over mix.
    7. If making by hand put dry ingredients in a large bowl. Mix wet ingredients in another bowl and add. Mix with a fork until it becomes a shaggy mass. Continue as instructed below.
    8. Transfer the shaggy mass to a bowl and add the chocolate and cherries. Lightly mix with a fork to distribute.
    9. Dump the dough onto the lightly floured work surface and fold it over itself a few times, enough to gather it all together but without kneading. Don't overwork. It will be irregular and spots will be dry.
    10. Pat the dough and cut rounds using a cookie cutter.
    11. Put on the baking sheets, freeze for 10 minutes, and then bake for 20 minutes, until they are golden.
    12. Let cool a bit on a wire rack.
    13. Eat warm.

    Notes

    You can substitute the sour cherries for same amount of cranberries or raisins.

    Freezing: freeze the scones, unbaked, until ready to bake. Tranfer directly, without defrosting them, to a preheated 375°F oven.

    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 20
    • Category: Scones & Biscuits
    • Method: Baking
    • Cuisine: International

    Keywords: cherry scones, cherry chocolate scones

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Ann Pillsbury's Baking Book, 1950 edition

    More Brunch & Breakfast Recipes

    • An Easter brunch table with a pie on a green stand, cookies, braided breads, a pie, a cup of tea.
      Easter Brunch Recipe Ideas
    • Tight cluster of hot cross buns. Close up image.
      Hot Cross Buns
    • Several mini egg cookies on a white plate with a bunny. Grey background.
      Cadbury Egg Cookies
    • A pile of chocolate muffins in paper liners on a white surface with a pink background.
      Chocolate Muffins

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Suzanne Perazzini says

      November 13, 2012 at 12:20 am

      There so something so homely and comforting about scones and these are super special ones. Great addition to the party.

      Reply
    2. Patty says

      November 06, 2012 at 5:39 pm

      Love your scones with the sour cherries- great choice for a substitution;-)
      Beautiful photos-they look so delicious!

      Reply
    3. pinchandswirl says

      November 06, 2012 at 4:24 pm

      Paula, you're my baked good guru. When you post things you've baked I find myself bookmarking the recipe again and again. I have a little dream of a baking lesson from you in Buenos Aires someday. 🙂

      Reply
    4. Anna @ Crunchy Creamy Sweet says

      November 06, 2012 at 2:56 pm

      Fabulous, Paula! I say let's replace dinner rolls with these for Thanksgiving. Yum!

      Reply
    5. thelittleloaf says

      November 06, 2012 at 1:15 pm

      Chocolate and cherry has to be one of the best combinations ever. Your scones look (almost) too good to eat, delicious!

      Reply
    6. Nancy @ gottagetbaked says

      November 06, 2012 at 6:44 am

      OH-EM-GEE I laughed so freaking hard at the "20 people to immediately unfriend on Facebook." The people's comments to the ridiculous statuses were priceless. And seriously, what the hell is up with the "buffalo buffalo buffalo..." Wiki post? My eyes glazed over as I was reading it. Thankfully I had your beautiful scones to bring me back to myself. Cherries and chocolate are a perfect match and your scones are gorgeous! I need to learn to bake a scone as good-lookin' as these.

      Reply
    7. www.you-made-that.com says

      November 06, 2012 at 4:16 am

      I made some similar scones back in Feb. for Valentine's so I know these are wonderful. Chocolate and cherries go together so well, great job on your scones.

      Reply
    8. Jean | Lemons & Anchovies says

      November 06, 2012 at 1:37 am

      I love the sound of these scones. I made cranberry scones last year but didn't even think to add chocolate to them. I bet these had the perfect balance of flavors between the tart cherries and the sweet chocolate. Pretty pictures!

      Reply
    9. yummychunklet says

      November 06, 2012 at 12:42 am

      Love these round biscuit-shaped scones!

      Reply
    10. Cher Rockwell says

      November 05, 2012 at 11:45 pm

      Sorry to hear about the flooding in your neighborhood. I hope all is well with you and yours.
      Cherry scones sounds like a great idea! It makes me sad that you can't get cranberries down there though 🙁

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • A white bowl with peach dump cake, blue spoon
      Peach Dump Cake
    • Easy No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White round dish with peach crisp and silver spoon
      Easy Peach Crumble (or crisp)
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes