Dark Chocolate Cherry Mini Scones

I think we could all use a scone right about now, what do you think? I’m longing for a day where I can sleep in a bit, have quiet time on the porch with hot tea, my book and a lazy sort of breakfast like scones.

You know, one of those days where you don’t have to rush on to that list of yours. Or keep bored people occupied. Or work. Or virtual school. If that day isn’t today for you, tuck this recipe away and plan a day where you start with peace and scones. You deserve it.

These dark chocolate cherry mini scones are more like a treat than breakfast. It’s like Fruit Loops for adults. Hold the milk.

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If you’ve never made scones, they are surprisingly simple to make and the possibilities are endless. If you want to try a more savory scone, my Rosemary Cheddar Scones are delish.

When I originally put this recipe together, I used freshly-picked cherries. When I made them today, I thawed some of my frozen cherries and just drained the juice before adding them to the mixture.

If you are starting with fresh cherries, this cherry pitter makes the hardest part seem fun– kids love to be in charge of pitting the cherries. And if you have extra cherries, consider making this refreshing Cherry Sangria with Cherry-Infused Simple Syrup.

Back to the scones. First, whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the cold butter to a food processor and pulse into the flour mixture (you could also cut the cold butter into the mixture rather than use a food processor). Mix until mixture resembles coarse meal, with a few larger butter lumps.

Next, whisk together 1 cup heavy cream, the egg and vanilla extract in a small bowl. 

Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Fold in dark chocolate chips, then gently fold in cherries

Transfer dough to a floured countertop covered in parchment paper (so the cherries don’t stain your counter) and gently push the dough together with your hands, just until it forms a ball.

Divide the dough into 3 sections. Form the dough into three small circles by patting and gently pressing the dough. Don’t overwork the dough and work quickly so the butter doesn’t get too warm. Use a sharp knife to cut each circle into 8 triangles.

Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.

Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. 

Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.

Before serving, sprinkle with powdered sugar.

And if you want to brighten someone’s day, package some of these up in a pretty box or basket with a bow. The smiles will be worth it.

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Enjoy!