Cherry and chocolate. Chocolate and cherry. Chocolate cherry. Cherry chocolate. Cherry chocolate chip. Chocolate chip cherry? I went through a few scone name ideas for this recipe, but ultimately, I kept it simple.
Few flavors go together better than chocolate and cherry, right? I mean, it’s one thing in life that is dependable: cherry and chocolate are almost as good together as coffee and chocolate (because nothing, and I mean nothing, is better together than coffee and chocolate).
So I’m actually shocked–shocked, I say–that I have not made a chocolate and cherry scone before. It’s some magnanimous failure of mine that I’ve scone blogged for years, and not created a cherry chocolate scone before.
Rest assured, that egregious oversight is no more. Because I have made you a wonderful, decadent, mouthwatering, just plain yummy cherry chocolate scone recipe for you to try.
Yield: 16 medium scones (or 10 large)
Prep Time: 20 mins
Baking Time: 15 mins
1-1/2 C all purpose flour
1/2 C coconut flour
1 tsp baking powder
1/2 C cocoa powder (unsweetened, dark)
1/2 C sugar
1/2 tsp salt
1 tsp instant coffee espresso
1 tsp vanilla extract
4 T unsalted butter (subbed 2 T unsalted butter and 2 T earth balance soy free butter)
1 C cherries, chopped in quarters (Or left whole if desired, but remove pits)
1/2 C dark chocolate chips/chunks
3/4 C heavy cream
1/2-3/4 C half & half
Swedish Pearl sugar for sprinkling (or coarse sugar)
1 tsp cherry extract
1 C powdered sugar, sifted
2 T half and half or milk
2 T maple syrup
red food coloring (optional)
- Preheat oven to 450F. In a large bowl, combine the flours, baking powder, sifted cocoa powder, sugar, salt, and espresso powder. Whisk to mix.
- Add the chopped, chilled butter to the dry mixture and, using a pastry blender or forks, cut in until the mix resembles coarse sand. (Some larger, pea-sized butter chunks are okay.)
- Add the chocolate chips and chopped cherries to the dry mix and stir with a wooden spoon to combine.
- In a small bowl, combine the vanilla with the heavy whipping cream.
- Add the heavy whipping cream to the dry ingredients and stir a few times to evenly distribute.
- Add the heavy whipping cream, about 1/4 cup at a time until the dough just comes together. The dough should be slightly dry. Do not over mix, just give one or two kneads to bring together any dry bits.
- Press out onto a parchment-lined baking sheet into either a round (10 large scones) or a 1/2-inch high rectangle (then cut into desired amount of scones).
- Spread out on the baking sheet to about 2 inches apart and brush with extra half and half. If you aren’t using the glaze, you can sprinkle with coarse sugar or Swedish Pearl sugar before putting them into the oven.
- Bake at 450F for 12-15 minutes, or until a cake tester comes out with a few crumbs.
- Allow to cool. If desired, while the scones cool, make the optional glaze. Add enough liquid to make the glaze easy to drizzle, then drizzle over cooled scones and allow glaze to set before consuming.
These are great. Strong chocolate flavoring, thanks to the cocoa powder plus the chocolate chips, and couple with the natural cherry flavor (and optional cherry glaze), these are fantastic fruity yet chocolatey scones for accompanying your coffee or tea.