Chocolate Chip Dried Cherry Scones
Chocolate Chip Dried Cherry Scones are something to write home about! These luscious scones are filled with chocolate chips and dried cherries, but I make them sweeter than traditional scones so they’re SO much better! I added additional sugar in the batter, a sprinkling of sugar on top before baking, and then a sweet icing when they were finished. These scones are actually decadent. We LOVED them!
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The first time I made scones was almost 50 years ago! I followed the directions carefully, but I felt the scones were dry and they tasted more like thick biscuits (not sweet at all!). As a teenager, I didn’t realize at the time that they were supposed to be served with jam and preserves.
For those of you from the UK, my scones will NOT be anything like the traditional scones you grew up with. First of all, mine are sweet. They are a delicious treat more in line with donuts. They don’t need jam or preserves spread over the like plain, unsweetened scones do. Second, this scone recipe has a soft texture–it’s unlike any other scone texture I’ve tried, but it’s super good–almost bread-like. I also never make my scones plain….they will always have fruit, nuts, chips or something inside to add texture, sweetness and crunchiness.
Last year, a friend brought some scones to our “breakfast for dinner” party menu. I loved her recipe, but I have improvised and improved it a lot to make the scones according to my palate. I ended up making these for our church’s hospitality crew in July. Our church was trying to transition attendees to move from the 9:30 and 11a.m. services to 8:00a.m. so more new people can attend the later services.
I brought these scones and Blueberry Cinnamon Scones to share with everyone. The scones were cut down into smaller pieces so more could partake. Everyone really loved these Chocolate Chip Dried Cherry Scones. Even those who rarely eat sweets for breakfast enjoyed these jewels. I think you will too!
Chocolate Chip Dried Cherry Scones are simply awesome!
These scones are sweeter than most so they’re a little like donuts.
They’re thick and delicious with a lovely texture that is different from any scone dough I’ve worked with before.
Chocolate and cherry flavors work so very well together.
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour (bleached flour toughens baked goods), granulated sugar, baking powder, baking soda and salt in a mixing bowl.
Stir ingredients well to combine.
Add cold butter and work into the mixture with a pastry blender.
Work the mixture until coarse crumbs form.
Measure buttermilk into a glass. Add vanilla extract and stir to combine.
Add buttermilk mixture to flour mixture.
Add dried cherries and chocolate chips.
Stir to combine.
Transfer mixture to a floured bread board.
Knead the scones three or four times.
Pat the dough into a 7-inch round about one to two inches thick.
Cut the dough into eighths.
Here are the eight scones.
Line a cookie sheet pan with parchment paper. Place scones on cookie sheet.
I used these ingredients for an egg wash.
Whisk ingredients to combine. (You will NOT use all of the egg wash).
Use a pastry brush to coat the tops and sides of the scones with the egg wash.
Sprinkle the tops of the egg-washed scones with granulated sugar.
Bake at 400 degrees approximately 20 minutes, or until a toothpick inserted in center comes out clean. My scones took 22 minutes to bake completely.
Remove from oven and cool completely.
I used these ingredients for the icing.
Place powdered sugar in a small mixing bowl. Add vanilla extract.
Add half-and-half.
Whisk ingredients until no clumps remain. The mixture needs to be thick.
Pour icing ingredients into a Glad-lock bag (without the “stand and fill” bottom). Cut tip off one corner and pipe icing over top of scones. The ones on the top are Blueberry Cinnamon Scones. The ones on the bottom are the Chocolate Chip Dried Cherry Scones.
Transfer scones to a serving platter to serve.
I prefer a sweeter scone over one that barely has any sugar.
These delicious Chocolate Chip Dried Cherry Scones will cure any sweet tooth craving!
Most of these scones were cut into fourths so everyone coming by the table could sample a bite! So many people came up to me afterwards telling me how much they enjoyed these scrumptious scones. 🙂
The icing and extra sugar on top make these scones a delightful treat.
Here’s the recipe.
CHOCOLATE CHIP DRIED CHERRY SCONES
(Recipe adapted from Dana McKee, Providence Church, Frisco, TX; source: Joy of Baking, Chocolate Chip Scones)
Chocolate Chip Dried Cherry Scones
Equipment
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- 1 small mixing bowl
- measuring cups
- measuring spoons
- 1 glad lock bag without the "stand and fill" bottom
- 1 bread board
- 1 sharp knife to cut scones
Ingredients
SCONES:
- 2 cups unbleached flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar (or up to a half cup, if desired)
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup salted butter cold (1 stick)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cherries
- 1 tsp. pure vanilla extract
- 3/4 cup buttermilk (plus one tablespoon) or soured milk
- 1 large egg
- 1 tbsp. half and half or cream
- 2 tbsp. granulated sugar
- extra flour to roll scone dough in
ICING:
- 1/2 cup powdered sugar
- 1/2 tsp. pure vanilla extract
- 1 1/2 tbsp. half and half or whole milk
Instructions
SCONES:
- Preheat oven to 400º.
- Line a cookie sheet pan with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add chocolate chips and dried cherries and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add vanilla and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Transfer dough to a floured bread board and knead three or four times.
- Pat dough into a 7-inch round about one to two inches thick.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Sprinkle remaining two tablespoons granulated sugar over top of the scones.
- Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool before adding glaze.
- Add glaze and serve.
ICING:
- Combine ingredients in a small bowl and whisk until no lumps remain.
- Use only as much half-and-half as needed to get a thick icing.
- Don’t dilute with too much half-and-half so the glaze is runny.
- Drizzle glaze over top of scones.
- Serve.
Notes
Recipe source: adapted from Joy of Baking.
© Can’t Stay Out of the Kitchen
Nutrition
The softer texture of these Chocolate Chip Dried Cherry Scones is almost bread-like.
Dark chocolate, semi-sweet chocolate, milk chocolate, chocolate chunks, or chopped chocolate bars will all work well in this recipe.
The cherries add delightful texture and flavor to these luscious scones.
We loved the way these scones turned out. They’re perfect for a company or holiday breakfast.
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