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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh cherries, pitted and roughly chopped - 1/2 cup dark chocolate chunks - 1 egg wash (1 egg whisked with 1 tablespoon water) - Coarse sugar for sprinkling The ingredients for cherry chocolate chunk scones are simple but key to great taste. Start with all-purpose flour, which gives the scones a sturdy base. Granulated sugar sweetens them just right, while baking powder helps them rise. A pinch of salt adds balance to the flavors. Use unsalted butter, and make sure it's cold. This keeps the scones flaky. Heavy cream adds richness, and a large egg binds everything together. Vanilla extract brings warmth and depth to the flavor. Fresh cherries are a must. They burst with juice and flavor. Dark chocolate chunks add a lovely sweetness and richness. Don't forget the egg wash. It gives a shiny finish, and coarse sugar adds a nice crunch. Gather these ingredients, and you’re ready to make a delightful treat! Each bite will offer a mix of sweet cherries and rich chocolate, making your breakfast special. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This step is key for getting the scones to rise nicely. While the oven heats, line a baking sheet with parchment paper. This keeps the scones from sticking and makes cleanup easy. In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients together well. Make sure there are no lumps. This mix forms the base of our scones. Next, add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingers. Work the butter into the flour until it looks like coarse crumbs. Some pieces should stay the size of peas. This gives the scones a lovely, flaky texture. In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Keep whisking until the mixture is smooth. This will add moisture and flavor to your scones. Now, slowly pour the wet mixture into the dry mix. Use a spatula to stir gently. Stop mixing when the dough comes together, even if there are some flour streaks. Overmixing can make the scones tough. Fold in 1 cup of chopped fresh cherries and 1/2 cup of dark chocolate chunks. Be gentle to keep the fruit intact. Lightly flour your work surface, then turn the dough out onto it. Knead the dough very lightly, just 3 to 4 times, to form a ball. Flatten the dough to about 1-inch thick. You can cut it into 8 wedges with a sharp knife or use a biscuit cutter for round scones. Make sure to leave space between them on the baking sheet. Brush the tops of the scones with the egg wash made from 1 whisked egg and 1 tablespoon of water. This gives them a shiny, golden finish. Sprinkle coarse sugar on top for extra texture. Place the baking sheet in the oven and bake for 15 to 20 minutes. The scones should be golden brown and a toothpick should come out clean when inserted. Let them cool for a few minutes before moving them to a wire rack. Enjoy these warm or at room temperature! To get that ideal flaky texture in your scones, keep the butter cold. Cold butter helps create layers. Cut the butter into small cubes before mixing it into the flour. Use your fingertips or a pastry cutter to incorporate the butter. Stop when the mix looks like coarse crumbs with pea-sized butter pieces. This step is key to light and flaky scones. You can easily change the flavors in your scones. Try adding different fruits like blueberries or raspberries. For a twist, use white chocolate chunks instead of dark chocolate. You can also mix in nuts, like walnuts or pecans, for added crunch. Feel free to experiment with spices too, like cinnamon or nutmeg, to create unique flavor profiles. Baking scones requires a few simple tips. Always preheat your oven to ensure even baking. Line your baking sheet with parchment paper to prevent sticking. When you shape the dough, don’t overwork it. This keeps the scones tender. Bake until golden brown and a toothpick comes out clean. Let them cool slightly before serving for the best texture. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold. This helps create a flaky texture in your scones. Don’t Overmix: Mix just until combined to keep the scones tender. A few flour streaks are perfectly fine. Customize Your Add-ins: Feel free to substitute cherries with other fruits like blueberries or raspberries, and swap dark chocolate for white chocolate if desired. Check for Doneness: Insert a toothpick into the center of a scone; it should come out clean when they are properly baked. {{image_4}} You can swap cherries for other fruits. Try blueberries, raspberries, or diced peaches. Each fruit adds a unique taste. Blueberries give a sweet burst, while raspberries add a tart kick. Peaches offer a juicy flavor. Mix and match to find your favorite. While dark chocolate chunks shine in this recipe, feel free to explore. Milk chocolate adds sweetness, while white chocolate brings creaminess. You can even use a mix of chocolates for a layered taste. Each option changes the scone’s flavor profile, making it fun to experiment. Want to make these scones gluten-free? Substitute all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for better texture. You might need to adjust the liquid slightly. Keep an eye on the dough; it should still feel somewhat sticky. Enjoy your scones without the gluten! You can store your cherry chocolate chunk scones in an airtight container. Keep them at room temperature for up to two days. For longer freshness, place them in the fridge. They will last about a week in the fridge. Just make sure to seal them well to avoid drying out. To freeze your scones, first let them cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer-safe bag. They will stay fresh for up to three months. When you're ready to enjoy them, just take out how many you need. To reheat your scones, preheat the oven to 350°F (175°C). Place them on a baking sheet. Heat for about 5-10 minutes or until warm. You can also use the microwave for a quick reheat. Just microwave for about 15-20 seconds. Enjoy your warm scones with a cup of tea! You can use whole milk mixed with butter. For each cup of cream, use 3/4 cup milk and 1/4 cup melted butter. This mix gives a similar fat content. Coconut milk is also a great option for a dairy-free choice. It adds creaminess and flavor. Scones are done when they turn golden brown on top. Insert a toothpick into the center; it should come out clean. If it has wet dough on it, bake for a few more minutes. Trust your nose too; they should smell amazing! Yes, you can use frozen cherries. Just thaw and drain them first. This helps avoid extra moisture in the dough. Slice them into smaller pieces if they are large. They will still taste great in your scones! You can use baking soda instead. Combine it with an acid, like buttermilk or yogurt. For every teaspoon of baking powder, use 1/4 teaspoon of baking soda and 1/2 cup of buttermilk. This will help your scones rise nicely! This blog post shared a simple recipe for making cherry chocolate scones. You learned about key ingredients, step-by-step instructions, and tips to perfect your scones. Remember, the right mix of flour, butter, and cream creates a great texture. You can also customize with different fruits or chocolates to suit your taste. Store your scones properly for fresh flavor later. Now, you’re ready to enjoy warm scones that impress everyone. Happy baking!

Cherry Chocolate Chunk Scones

Delicious scones filled with fresh cherries and dark chocolate chunks, perfect for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh cherries, pitted and roughly chopped
  • 0.5 cup dark chocolate chunks
  • 1 egg wash 1 egg whisked with 1 tablespoon water
  • to taste coarse sugar for sprinkling

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and salt until the mixture is well combined and no clumps remain.
  • Incorporate the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining—this will ensure a flaky texture.
  • In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth and homogeneous.
  • Gradually pour the wet mixture into the dry ingredients. Using a spatula, gently stir until just combined. Be mindful not to overmix; a few flour streaks are acceptable.
  • Carefully fold in the chopped cherries and dark chocolate chunks. Make sure they are evenly distributed throughout the dough without excessive handling.
  • Lightly flour your work surface and turn the dough out onto it. Gently knead the dough 3-4 times just until it comes together, forming a cohesive ball.
  • Flatten the dough into a circle roughly 1-inch thick. Using a sharp knife or a pizza cutter, slice it into 8 wedges. Alternatively, use a biscuit cutter to create individual round scones.
  • Place the cut scones on the prepared baking sheet, ensuring there is space between them. Brush the tops generously with the egg wash for a beautiful golden finish and sprinkle with coarse sugar for added texture.
  • Bake the scones in the preheated oven for 15-20 minutes. They should be golden brown on top and cooked through (a toothpick inserted should come out clean).
  • Once baked, allow the scones to cool on the baking sheet for a few minutes before transferring them carefully to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar and accompanied by clotted cream or whipped cream.
Keyword baking, cherry, chocolate, scones