Crumbly and tender, these cherry scones have dark chocolate chips and come together in 40 minutes. They can be frozen and baked to order, so you eat warm, out-of-the-oven scones every time!
Scone recipes are a growing category in this blog. They're one of my favorite things to bake. And to eat.
There's a story involving my Irish great-grandmother and her scones and how the best buttermilk scones came to be, but I won't bother you with it now.
I will say that cherry pieces and chocolate chunks in a tender, not-too-sweet scone dough is worth making. They're a cross between breakfast and tea-time scones. Or a snack in the afternoon.
It's a beautiful flavor pairing made famous by anything with the words black forest. We have a few in this blog, the sophisticated chocolate cherry cream tarts and the quick and easy black forest dump cake.
You can use sweet or sour cherries, one of my favorites. Sour cherry scones with dark chocolate chunks speak for themselves.
Add a dollop of whipped cream to these scones, and you got yourself black forest scones.
Tips for making scones
Scones have simple everyday ingredients, but a few pointers should be followed if you want soft, tender ones that are nicely risen.
- Very cold ingredients. I measure but leave the ingredients in the fridge until it's time to use them. Don't take the cream for half an hour before mixing the scones. Butter, milk cream and other wet ingredients 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 cold so the butter doesn't start to melt. It's the way to get soft, tender scones that rise well.
- A rather high oven. They need that extra heat to rise however they can despite all that butter and cream. And if you forgot to turn the oven on before you start 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.
Freezing scones
One of the best parts of making scones is having them frozen (unbaked) until you need them.
Cut and put in a cookie sheet that fits into your freezer.
Freeze in the tray until they're completely solid.
You can then transfer the rock-hard scones 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.
Type of chocolate
This recipe uses semisweet chocolate.
- Chocolate chunks: the chocolate will be more noticeable than if using chips, and we love that. Use store-bought ones, like Nestle chocolate chunks or Barry Callebaut dark chocolate chunks. Or make your own by chopping a chocolate bar like Ghirardelli Premium baking bar. The chunks will be irregular.
- Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers (larger chips, our favorite), and Nestle Toll house semisweet chips.
Variations & substitutions
- Dried cherries: they're a good alternative if fresh cherries are not available.
- Frozen cherries: thaw and drain them first so they don't add too much liquid to the scone dough.
- Chocolate: use white or milk chocolate chips or chunks for a sweeter scone.
- Almond extract: use ¼ teaspoon instead of vanilla extract for a more sophisticated flavor.
- Glaze: you can add a light drizzle of chocolate ganache that will give the scones a strong chocolate flavor. Or a powdered sugar glaze similar to the strawberry glaze but with cherry juice or liqueur.
Related recipes you might like:
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Chocolate Cherry Scones
Crumbly and tender, these cherry scones have dark chocolate chips and come together in 40 minutes. They can be frozen and baked to order, so you eat warm, out-of-the-oven scones every time!
- Total Time: 45 minutes
- Yield: 12 scones
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 4 tablespoons sugar
- ¼ cup butter, cold
- 1 egg, cold
- 3 tablespoons buttermilk. cold
- ¼ teaspoon vanilla extract
- ½ cup sour cream, cold
- ¼ teaspoon baking soda
- ½ cup semi-sweet chocolate, in chunks
- ½ cup cherries pitted and cut into quarters, fresh or frozen (thawed)
Instructions
- Preheat oven to 375ºF/190°C.
- Line a baking sheet with parchment paper.
- In a bowl, mix sour cream with baking soda.
- In the bowl of a food processor, put flour, baking powder, salt, and sugar. Process a few times to mix.
- Scatter the cold butter pieces on top and pulse until they're the size of peas and beans. They will be irregular.
- If making by hand, stir the dry ingredients in a large bowl. Scatter the butter pieces on top and integrate with a pastry cutter or your hands until it's the size of peas and beans. They will be irregular.
- In a small bowl or jar stir the egg, buttermilk and vanilla. Add the sour cream mixture and combine. Don't beat. There will be small chunks of sour cream, and that is fine.
- Pour over the flour and butter mixture and process with a few on/off pulses just until it begins to come together. It's essential that you don't overmix the dough or the scones will be tough. It should be almost integrated with dry patches. Transfer to a large bowl.
- If making by hand, transfer the dry ingredients to a large bowl. Add the wet ingredients and mix with a fork until it becomes a shaggy mass. Continue as instructed below.
- Add the chocolate and cherries. Lightly mix with a fork to distribute. The cherries will lightly stain the mixture.
- 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. It will be irregular and dry in spots.
- Pat the dough into a round about 1 inch thick and transfer to the prepared baking sheet.
- Cut into 8 triangles with a sharp kitchen knife or a pastry cutter. Separate them slightly to allow space to grow during baking.
- Sprinkle with some additional sugar for a crunchier top and a tad bit more sweetness.
- Freeze the whole sheet for 10 minutes, or refrigerate for 30 minutes if you don't have space.
- Bake for 10 minutes and turn down the oven to 350°F/180°C.
- Bake for 10-15 more minutes until golden brown and dry. It will depend on the thickness of the scones. If in doubt, carefully lift the top and check that the crumb is dry and fully baked.
- Let cool on a wire rack until warm enough to eat. Or eat at room temperature.
- Store leftovers in an airtight container for a day at room temperature, in the fridge for 4 days or for a month in the freezer. Rewarm slightly before eating.
Notes
- Tips for making scones: scones have simple everyday ingredients, but a few pointers should be followed if you want soft, tender ones that are nicely risen.
Very cold ingredients. I measure but leave the ingredients in the fridge until it's time to use them. Don't take the cream for half an hour before mixing the scones. Butter, milk cream and other wet ingredients 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 cold so the butter doesn't start to melt. It's the way to get soft, tender scones that rise well.
A rather high oven.They need that extra heat to rise however they can despite all that butter and cream. And if you forgot to turn the oven on before you start 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. - What chocolate to use
Chocolate chunks: the chocolate will be more noticeable than if using chips, and we love that. Use store-bought ones, like Nestle chocolate chunks or Barry Callebaut dark chocolate chunks. Or make your own by chopping a chocolate bar like Ghirardelli Premium baking bar. The chunks will be irregular.
Chocolate chips: or use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers (larger chips, our favorite), and Nestle Toll house semisweet chips.
- Prep Time: 15 minutes
- Freezing time: 10 minutes
- Cook Time: 20 minutes
- Category: Scones & Biscuits
- Method: Baking
- Cuisine: International
Keywords: chocolate cherry scones
Adapted from Ann Pillsbury's Baking Book, 1950 edition
Suzanne Perazzini says
There so something so homely and comforting about scones and these are super special ones. Great addition to the party.
Patty says
Love your scones with the sour cherries- great choice for a substitution;-)
Beautiful photos-they look so delicious!
pinchandswirl says
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. 🙂
Anna @ Crunchy Creamy Sweet says
Fabulous, Paula! I say let's replace dinner rolls with these for Thanksgiving. Yum!
thelittleloaf says
Chocolate and cherry has to be one of the best combinations ever. Your scones look (almost) too good to eat, delicious!
Nancy @ gottagetbaked says
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.
www.you-made-that.com says
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.
Jean | Lemons & Anchovies says
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!
yummychunklet says
Love these round biscuit-shaped scones!
Cher Rockwell says
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 🙁