Description
Delight in these flaky, tender Chocolate Cherry Scones, bursting with the rich flavors of dark chocolate and sweet cherries. Laminated dough creates beautifully layered scones topped with a luscious cherry glaze—perfect for breakfast or an indulgent afternoon treat.
Ingredients
For the Scones
- 100 grams chopped dark chocolate (or chocolate chips)
- 105 grams fresh sweet cherries, pitted and quartered
- 240 grams all-purpose flour
- 66 grams granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 113 grams cold European-style unsalted butter
- 120 grams cold sour cream
- 120 grams heavy cream (plus 2 tablespoons for brushing)
- 1/2 teaspoon vanilla extract
For the Cherry Glaze
- 150 grams powdered sugar
- 56 grams cherry juice
Instructions
- Chop: Roughly chop the dark chocolate and pit and quarter the fresh cherries. Set both aside for later use.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Incorporate Butter: Add the cold butter to the dry ingredients. Use a paring knife or pastry cutter to press and cut the butter into the flour, creating flat shards about pea-sized. Continue until the mixture appears shaggy with small chunks of butter visible.
- Mix Wet Ingredients: In a separate bowl, stir together the sour cream, heavy cream, and vanilla extract until smooth and combined.
- Add Chocolate and Cherries: Toss the chopped chocolate and cherries with the dry mixture to coat them evenly.
- Combine Dough: Drizzle the wet ingredients over the dry mix, then gently mix until just moistened. The dough should be crumbly and slightly dry, not smooth or wet.
- Shape Dough: Transfer the dough to a well-floured surface and gently pat it into a roughly 2-inch-thick rectangle. Handle quickly to keep the butter cold.
- Lamination Process: Use a bench scraper to cut the rectangle in half. Stack one half on top of the other and gently press down. Roll or pat the dough back into a 2-inch-thick rectangle. Repeat the cut-and-stack process once more to create flaky layers.
- Chill Dough: Form the laminated dough into an 8-inch disc, wrap tightly in plastic wrap, and freeze while the oven preheats to 450°F (230°C).
- Cut and Prepare for Baking: Remove the dough from the freezer, slice into 8 equal wedges like a pizza, and arrange on a parchment-lined baking sheet spaced about ½ inch apart. Lightly brush the tops with 2 tablespoons of heavy cream.
- Bake: Bake the scones in the preheated oven for 20-25 minutes until tall and deeply golden brown.
- Cool: Allow the scones to cool completely on the baking sheet or a wire rack before glazing.
- Prepare Cherry Glaze: Whisk together the powdered sugar and cherry juice until smooth and pourable. Add more cherry juice one teaspoon at a time if the glaze is too thick.
- Glaze and Serve: Drizzle the cherry glaze over the cooled scones. Optionally, garnish with flaky salt or mini chocolate chips. Serve and enjoy!
Notes
- Keep the butter cold throughout to ensure flaky layers in the scones.
- The lamination process creates the signature light, flaky texture—do not skip or substitute.
- Chilling the dough before baking prevents spreading and helps maintain shape.
- You can substitute cherry juice with other fruit juices for a different glaze flavor.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
