Wednesday, October 8

Dark Chocolate and Sour Cherry Scones

I am Ka-razy about Cherries! Always have been. Some of my earliest memories are of Cherry Pie. That explains a lot doesn't it?

I love all forms of cherries. Fresh, juicy Summer ones, stewed, baked and most certainly dried cherries. Something happens to fruit when it has been dried. It concentrates and intensifies the flavor into one small bite.

Dried cherries have that wonderful sweet-tart flavor that I love the most. Paring them with dark chocolate is just down right, well you know.... luscious. You thought I was going to say sinful didn't you? But there is nothing sinful about these scones, they are heavenly!

Scones are the perfect addition to any Breakfast or Brunch buffet. Your family, friends and overnight guests will love the flavor combination of dark chocolate and sour cherries. Serve these wonderful breakfast scones with clotted cream or a simple Cherry Butter—you can find my recipe below. 

Make a double-batch of these baked glories and freeze a few to have on hand for upcoming holiday guests! It's never too early to start planning and get a jump on all the seasonal preparations. Enjoy!

Dark Chocolate and Sour Cherry Scones
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  • 1 large egg
  • 1/2 cup cream
  • 1 1/3 cup flour
  • 1/3 cup buckwheat flour*
  • 1/3 cup cornmeal*
  • 1/2 cup sugar LESS 1 tbsp.
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter,   chilled and cut into cubes
  • 1 cup dark chocolate chunks, I use Dove bars, chopped AND chilled 
  • 3/4 cup coarsely-chopped dried sour cherries
  • 1/2 cup toasted chopped walnuts; optional
  • 1 egg yolk mixed with 1 teaspoon milk
  • coarse or granulated sugar for dredging the scones

Divide dough into 8 scones.

  • Preheat your oven to 400 F and line a baking sheet with  parchment paper or non-stick foil.
  • In a small bowl, stir together the egg and cream.
  • In a large bowl, whisk together the flour, buckwheat, cornmeal, sugar, baking powder, and salt. *If you do not have buckwheat or cornmeal you can use all flour. Buckwheat just seems to give a rustic taste that I like when paired with chocolate.
  • Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles small peas.
  • Add the egg mixture, stirring with a spatula, JUST until the dough is moistened, then stir in the dark chocolate bits and sour cherries.
  • Turn your dough out on to a lightly-floured surface. If the dough is too wet and sticky, dust the dough with a spoonful or two of flour on the counter-top, lightly kneading it into the dough. Pat the dough into an 8 inch circle.
  • Use a pastry scraper or knife, divide the dough into eight scones.
  • Brush the tops of each wedge with the a glaze made by lightly beating the egg yolk and the teaspoon of milk together with a fork. Carefully picking up each scone, dip the top in a small bowl of sugar so they are generously coated. I use Coarse Sanding Sugar to coat my scones, but super-fine will work just as well. Use what you have. Set each scone right-side up on the baking sheet, evenly-spaced apart.
  • Bake the scones for 25 minutes, or until the tops are golden brown.

CHERRY BUTTER can easily be made by mixing together 3 ounces of softened cream cheese, 1/4 cup softened unsalted butter, and 1/2 cup cherry preserves. Mix it together until all is blended. Keeps well in the fridge. 

Surprise your honey with a basket of Dark Chocolate and Cherry scones, 
coffee and his or her favorite newspaper in bed.  Believe me, you WON'T be sorry you did!


Add some dark chocolate to that bowl, and LOOK OUT!


  1. These are so incredibly beautiful scones!!!! I love your use of dark chocolate along with the sour cherries! Delicious!

    1. Ohhh Angela, they are divine. I have always preferred dark chocolate.

  2. Oh man those look SO good! I LOVE scones and cherries AND chocolate! Pinning - maybe one day I really will make them!!!!!

    1. I hear you Jill. We are all so busy, it's hard to fit in time for baking!