Dark Chocolate Cherry Scones

These scones are more like dessert than breakfast, but I have no problem with that. While I can sometimes convince myself that muffins are a (sort of) healthy breakfast, I know that scones are not. That doesn’t stop me from baking them or enjoying them, though!

I actually used frozen sweet cherries to make these scones, but next time I’ll be sure to wait until fresh sour cherries are available. The tartness from the sour cherries would have nicely balanced the sweetness from the chocolate. If sour cherries are not available, you could try other fresh fruits in place of the cherries, or even dried apricots or dried tart cherries.

One year ago:  Lemon Muffins

Dark Chocolate Cherry Scones

Printable Recipe

Makes 8 scones

Ingredients:

• 1 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup sugar
• 1/4 tsp. salt
• 1 1/2 tbsp. baking powder
• 6 tbsp. unsalted butter, cold and cubed
• 1/2 tsp. almond extract
• 1/2 cup plus 2-3 tbsp. heavy cream, plus more for brushing on top
• 1 1/4 cup sour cherries, pitted and halved
• 1/4 cup dark chocolate, chopped

Directions:

1. Line a baking sheet with parchment paper. Heat oven to 375 degrees F.
2. Place flours, sugar, salt, and baking powder in bowl of a food processor and pulse a few times to blend. Add in cold butter pieces and pulse until the mixture resembles wet sand. Pour almond extract and 1/2 cup heavy cream on top and pulse 3-4 times in three second bursts or until dough starts to come together. Add 2-3 tbsp. more cream if needed to help dough come together.
3. Turn dough out onto a floured surface and roll out to a 12 x 12-inch square. Fold the dough into thirds and then thirds again in the opposite direction to form a square. Freeze the dough square for 5 minutes. Remove dough from freezer and roll out into a 12 x 12-inch square. Scatter the chopped chocolate and cherries over the dough and then gently press them into the dough. Carefully roll up, as you would cinnamon rolls. Press the roll into a 4-inch wide rectangle. Cut into 4 rectangles, then cut each rectangle diagonally to form two triangles. (Alternatively, after turning the dough out onto the floured surface you can gently knead in the chocolate and cherries. Refrigerate the dough for 30 minutes and then use your hands to shape the dough into a rectangular log. Then cut the log into 8 triangles.)
4. Place scones on prepared baking sheet. Lightly brush the tops with heavy cream and sprinkle with sugar.
5. Bake at 375 degrees for 20-25 minutes or until tops and bottom edge start to turn golden. Cool scones on a rack.

Recipe adapted from Bakers Royale