Introduction

These chocolate cherry scones are a delightful treat combining rich dark chocolate with juicy sweet cherries. Flaky and tender, they make a perfect companion for your morning coffee or an afternoon snack.

A golden brown triangular scone with a rough, crumbly texture sits on light parchment paper inside a metal baking tray, topped with a smooth, thick layer of pink glaze dripping slightly down one side. The scone’s surface has visible dark fruit pieces baked inside. Another scone with the same pink glaze is partly visible at the bottom left and right edges. A single red cherry with a green stem is placed at the top left corner on a white marbled texture. The light casts soft shadows that add warmth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams chopped dark chocolate (or chocolate chips)
105 grams fresh cherries (sweet cherries)
240 grams all purpose flour
66 grams granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
113 grams European-style unsalted butter (cold)
120 grams sour cream (cold)
120 grams heavy cream (plus 2 tablespoons for brushing)
1/2 teaspoon vanilla extract
150 grams powdered sugar
56 grams cherry juice

Instructions

Step 1: Roughly chop the dark chocolate and pit the cherries, cutting them into quarters. Set both aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3: Add the cold butter to the dry ingredients. Cut the butter into the flour using a paring knife or pastry cutter until the mixture looks shaggy with pea-sized butter pieces.
Step 4: In a separate bowl, stir together the sour cream, heavy cream, and vanilla extract until smooth.
Step 5: Toss the chopped chocolate and cherries with the dry ingredients to coat them. Drizzle the wet ingredients over the mixture, then gently mix until the dough is moistened and crumbly but not wet.
Step 6: Turn the dough onto a well-floured surface. Gently pat it together into a 2-inch-thick rectangle, working quickly to keep the butter cold.
Step 7: Cut the rectangle in half with a bench scraper. Stack the two pieces, press down gently, and roll or pat back into a 2-inch-thick rectangle. Repeat the cutting and stacking once more to laminate the dough.
Step 8: Shape the dough into an 8-inch disc. Wrap tightly in plastic wrap and place in the freezer while preheating the oven to 450°F (230°C).
Step 9: Remove the chilled dough and cut it into 8 equal wedges. Arrange the wedges on a parchment-lined baking sheet, spacing them about ½ inch apart. Brush the tops lightly with heavy cream.
Step 10: Bake for 20-25 minutes, until the scones are tall and golden brown. Let cool completely on the baking sheet or wire rack.
Step 11: To make the glaze, whisk together the powdered sugar and cherry juice until smooth and pourable. Adjust the consistency by adding juice a teaspoon at a time if needed.
Step 12: Drizzle the glaze over the cooled scones. Optionally, finish with flaky salt or mini chocolate chips. Enjoy!

Tips & Variations

Use frozen cherries if fresh are unavailable, but thaw and drain them well to avoid excess moisture.
For extra flakiness, keep all ingredients cold and handle the dough minimally.
Substitute the cherry juice in the glaze with orange juice for a citrus twist.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently in a warm oven to restore freshness. Avoid refrigerating as it can dry out the scones.

How to Serve

A close-up view of a triangular scone with a rough, golden-brown texture and visible dark chocolate chunks, topped with a smooth, light pink glaze that drips gently down the sides, crowned by a shiny, deep red cherry with a thin stem placed in the center. The scone sits on a white speckled round plate with concentric circle ridges. In the background, there is a white ceramic bowl filled with fresh dark red cherries. The setting is a white marbled surface with warm natural light casting shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Heavy cream contributes to the scones’ richness and flakiness, but you can substitute milk in a pinch. The texture may be slightly less tender.

How do I prevent the scones from being too dry?

Keeping the butter and wet ingredients cold is key. Also, avoid overmixing the dough to maintain a tender crumb. Bake just until golden to retain moisture.