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Chocolate Sour Cherry Scones

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

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


  • 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


  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.


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