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Chocolate Cherry Scones


  • 2 c. flour
  • 3/4 c. milk or heavy cream
  • 4 tsp. baking powder
  • 1/2 c. butter
  • 1 egg
  • 4 Tbsp. sugar
  • 1 c. dried cherries coarsely chopped
  • 1/2 c. grated semi sweet chocolate or mini chocolate chips


  1. Mix dry ingredients. Cut in the butter using either a pastry blender or use your fingers to make the butter into small pea size pieces.
  2. mix egg and milk and add all at once to dry mixture. Stir in the dried cherries and the chocolate. Mix just a little until the dough holds together. Turn dough onto lightly flour board. Flour your rolling pin and roll this to about 3/4" thickness. Using a 1" (or bigger) cutter, cut scones out. Gently press together any scrapes of dough and reform and cut until you have used all the dough. Brush tops with cream or egg wash. Bake 12-15 (or nicely browned) in a 400° oven.
  3. Note:  If you would like to do these ahead, after you have cut them, put on a cookie sheet and freeze. When frozen put in container until ready to bake. When you want some hot fresh scones, simply take the frozen scones out of the freezer, put on a cookie sheet, turn your oven on 400° and when the oven is preheated put your scones in. They make take a big longer since they are frozen.
  4. Serve with lemon curd, Devonshire Cream, or Mock Devonshire Cream