Enjoy delicious Cherry Chocolate Chip Scones for breakfast or as an afternoon snack with coffee or tea! The recipe makes 8 yummy scones!
Today I want to share a recipe for cherry chocolate chip scones that I created using some of my other scone recipes for inspiration!
I had wanted to try making a chocolate chip and cherry scone combination for quite a while. When my husband came home from the grocery store with a LOT of fresh cherries last year, I KNEW the time had come!
We enjoy having scones occasionally for breakfast (with coffee) and we also love to have them around for a quick and delicious afternoon snack, too.
They are simple to make, and so I want to share with you my recipe showing you how to make them for yourself and for those you love!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Dough
Before making the dough, preheat your oven to 425°F. You’ll save time by doing this because your oven will be ready to go once the scones are ready for baking!
Okay… now let’s make the dough for the scones! Place all-purpose flour, granulated sugar, baking powder and salt in a large mixing bowl and whisk until combined.
Use a pastry blender to cut in a stick (½ cup) of very COLD butter (in small chunks) into the flour mixture until the butter has been reduced to the size of peas.
NOTE: You can also do this step using a food processor, if desired. Simply pulse chunks of COLD butter into the dry ingredient mixture until it’s reduced to the size of peas.
Add two eggs and vanilla extract to the bowl. Stir them very well, until they have been fully incorporated into the flour/butter mixture and then set the bowl aside.
Add Cherries And Chocolate Chips
De-stem, remove the pit and then chop approximately 15 Bing cherries (the dark red skinned ones). I use fresh cherries whenever they are available.
Add the chopped cherries and semi-sweet chocolate chips to the dough mixture. Gently stir, until the chocolate chips and cherries have been incorporated into the dough.
The cherries will cause part of the dough to turn a “pinkish” color, but that is normal. Now the dough for the scones will become very thick and “tacky” in texture.
Shape The Dough
With lightly floured hands, shape the thick dough into a ball and place it on a floured work surface. Add a bit more flour to your hands to prevent sticking.
Sprinkle the dough with additional flour (to prevent sticking) and knead the dough slightly with your floured hands until it comes together in a cohesive dough ball.
Add additional flour as necessary so the dough is not sticky. Shape the dough into an 8″ circle, about 1 inch high. Do this by lightly flattening the dough ball and shaping the outside edges with the palms of your hands.
Use a pizza cutter or sharp knife to cut the circle of dough into 8, equal-sized, pie-shaped wedges.
Bake The Scones
Transfer the scones onto an ungreased baking sheet. Arrange the wedges in a circle shape with pointed tip toward the middle as shown below.
When you put the scones on the baking sheet, make sure to leave about ½” between each wedge so the scones can rise and expand while they bake.
Bake the cherry chocolate chip scones at 425°F. for 18-20 minutes. When done, the cherry chocolate chip scones should be beautifully golden brown on top and set.
Remove the scones from the oven and let them cool slightly on the baking sheet for about 4-5 minutes, then separate the scones from each other using a knife to make a clean cut.
Prepare To Glaze The Scones
Use a spatula to transfer the scones to a wire rack to finish cooling. Now you should have eight cherry chocolate chip scones on a wire rack (with a little bit of space between each one).
Be sure to put paper towels, foil or parchment paper UNDER the wire rack because this will help catch any drips when you glaze the scones. Trust me, this will make your cleanup much easier.
Glaze The Scones
While the scones cool, make the glaze. It is SIMPLE! First, stir together powdered sugar and vanilla in a small bowl.
Add 3-4 teaspoons of water (one teaspoon at a time), stirring often until the glaze is lump-free and thin enough to be “painted or brushed” onto the scones. You may not need all of the water!
You don’t want the glaze to be thin and runny, but you do want it to be about the same consistency as honey, so it can be brushed onto the scones easily.
Use a pastry brush to “paint” the glaze over the top of the scones, covering as much of the surface as possible. Divide the glaze evenly so there is enough for all 8 scones.
NOTE: If you have a tiny bit of extra glaze, go back and add it to the scones (use it all).
When I glaze scones, I brush the glaze onto all visible surfaces and even let it run down the back and sides (shown below). That’s why I recommend having something under the rack to catch any drips.
Once the scones are glazed, let them rest on the rack to continue to cool. Cherry Chocolate Chip Scones are at their very best when served at room temperature.
Enjoy The Cherry Chocolate Chip Scones
The glaze will harden slightly as they rest and cool more, and once it has “hardened”, the cherry chocolate chip scones are ready to be served and enjoyed.
These scones are really quite tasty and are packed with the chopped cherries and chocolate chips, so there is lots of flavor in each and every bite.
I hope you have the opportunity to make (and enjoy) these delicious scones for your family and/or friends and trust you will enjoy them as much as we do.
Thanks for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More SCONE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy scone recipes to choose from, including:
- Banana Nut Scones
- Chocolate Chip Orange Scones
- Lemon Cream Scones
- Cranberry Pistachio Scones
- Double Chocolate Scones
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Enjoy delicious Cherry Chocolate Chip Scones for breakfast or as an afternoon snack with coffee or tea! The recipe makes 8 yummy scones!
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup COLD Butter = 1 stick or 8 Tablespoons
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- 15 Bing cherries each pitted, chopped
- 1½ cups powdered sugar (i.e. confectioner's sugar)
- ¼ teaspoon vanilla extract
- 3-4 teaspoons water until thin enough to brush on scones
Preheat oven to 425°F.
Whisk flour, sugar, baking powder and salt in a large bowl until combined. Use a pastry blender to cut in chunks of COLD butter until butter is the size of peas. NOTE: You can also do this in a food processor. Pulse chunks of COLD butter into flour mixture until butter is the size of peas. Now add eggs and vanilla to the bowl. Stir until they're fully incorporated.
Add chopped cherries and chocolate chips to dough. Gently stir until they're mixed into the dough. Dough will be thick and sticky.
With floured hands, shape dough into a ball; transfer it to a floured work surface. Sprinkle dough with flour as needed (it's sticky). Add flour to your hands as needed to prevent sticking. Knead dough until it comes together in a cohesive ball. Sprinkle dough with more flour (as needed) until dough is not sticky. Shape dough into an 8" circle, about 1" high.
Use a pizza cutter or sharp knife to cut dough into 8 pie-shaped wedges. Place wedges on an ungreased baking sheet. Arrange wedges in a circle (pointed tip toward the middle), leaving ½" between wedges.
Bake scones at 425°F. for 18-20 minutes. Scones should be golden brown on top and set. Remove from oven; let cool 4-5 minutes, then separate scones with a knife. Transfer scones to a wire rack to finish cooling. TIP: Put paper towels, foil or parchment paper UNDER rack to catch drips while glazing scones.
Combine powdered sugar and vanilla in a small bowl. Add 3-4 tsp. water (one tsp. at a time), stirring until glaze is lump-free/thin enough (consistency of honey) to be "brushed" onto scones (may not need all the water). Use a pastry brush to brush glaze on scones, covering as much surface as possible, letting it run down the back and sides. Divide glaze evenly, using ALL the glaze.
Let glazed scones rest/continue to cool until glaze hardens. They taste best served at room temperature. Serve and enjoy!
Here’s one more to pin on your Pinterest boards! 