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Dark Chocolate Cherry Scones

Dark Chocolate Cherry Mini Scones


  • Total Time: 0 hours

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 stick cold butter
  • 1 cup heavy cream + more for brushing
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup dark chocolate chips
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Quickly pulse in a food processor or cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
  4. In a small bowl, whisk together 1 cup heavy cream, egg and vanilla extract. 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
  5. Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Divide the dough into 3 mini rounds. Form the dough into a circle (~1-inch high) by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut each circle into 8 triangles.
  6. 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.
  7. Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream.
  8. 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.
  9. Before serving, sprinkle with powdered sugar.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Breakfast, bread, brunch