Dark Chocolate Cherry Scones

When I talk about scones I feel like I should be using my best British accent (which isn’t very good).  So, read this recipe in your head in a lovely British voice.

I made Dark Chocolate Cherry Scones for our recent Afternoon Tea.  Scones are an absolute must for any tea.  I decided on Dark Chocolate Cherry because they matched our Valentine’s theme.  I also used a heart-shaped cookie cutter to cut them out.  Maybe it’s cheesy but I adore food that matches a theme.

These scones were a HUGE hit!  It was the first time I’d used this recipe, which I don’t usually do when serving other people.  I liked them so much I decided to make them again for breakfast the next morning.  

Now, I make scones for my family pretty regularly and have several recipes (Cinnamon Pecan, Chocolate Chip, Lemon Poppy Seed), which are all good.  However, I think this might be the best scone recipe I’ve had… light and fluffy but not too crumbly.  My husband even said they were the best I’ve made.  

Here’s the Recipe:

*Scroll down to see helpful tips for this recipe

• 2½ cups all-purpose flour
• 2 tbsp sugar
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) cold butter
• 1 cup dried cherries – medium dice
• ½ cup dark chocolate chips
• 1 cup buttermilk
• 1 egg

Preheat oven to 400 degrees

Line a baking pan with parchment paper and set aside (I used my scone pan)

In a large bowl, whisk together first 5 ingredients

*Grate the cold butter on top of flour mixture

Using a fork or pastry blender to incorporate 

Stir in cherries and chocolate chips

In separate bowl, or measuring cup, whisk together buttermilk and egg

Combine buttermilk with flour and stir just until mixed 

(See substitution below)

Dough will be very “wet” and sticky

Put a generous portion of flour on work surface and turn dough out onto flour

Sprinkle a little more on top and on hands

Roll dough over a few times to coat with flour

As you turn, shape dough into a ball

Flatten into an 8″ circle (about)

Cut with cookie cutter, biscuit cutter or into 8 wedges and place on prepared pan about 1 inch apart (or scone pan if you have one)

If using a scone pan or cutting into wedges this will use all your dough

If cutting with cookie or biscuit cutter, re-roll dough and repeat until all dough is used

Bake about 15-18 minutes or until done

Serve with clotted cream and jam (or butter and jelly)

Recipe Tips:

I used dried cherries and dark chocolate chips but this is a great basic scone dough that anything could be added to 

I’ve also found the best way to incorporate cold butter into dry ingredients is to grate it (like a carrot) but cutting it into cubes and mashing it with a fork or pastry blender will work.  

Don’t over mix dough, stir only until mixed.  Also, be careful when re-rolling dough.  Over-mixing gives you “hockey puck” scones or biscuits.  

If you don’t have buttermilk, add 1 tsp vinegar or lemon juice to 1 cup milk and set aside.  This will have the same taste and effect as buttermilk, HOWEVER, regular milk is much “thinner” than buttermilk so you won’t need to use as much as the recipe calls for.  Start with about half the amount and add more as needed.

 This post is linked at This is How We Roll, DIY and Recipe Linky, Weekend Retreat Link Party, Family Fun Friday, Pretty Pintastic Party, and Traffic Jam Weekend.