Chocolate and Cherry Scones

First things first, it’s Pizza Friday! This was last week’s pizza, but it was a good one. Roasted eggplant, roasted red peppers, feta and mozzarella over pizza sauce.

I’m trying a new combination tonight, and if it’s good it will be on the blog in the next couple days.

It’s been a pretty domestic week around here.  I did some laundry, cleaned some counters, and got re-acquainted with my pastry blender.

I also ate way too many Girl Scout cookies, but I don’t wish to discuss that at this time.

I spent lots of time in the kitchen with my little helper.

She was of great assistance while making these scones, which, by the way, are actually kind of a scone-biscuit hybrid. They’re a little softer and less crumbly than scones, and they’re awesome.

My preferred scone-shaping method is the one I learned while working at a bakery. You pat the dough into a circle and cut it into 8 wedges. These were HUGE, though, so you might want to make two circles. Or, you could use a biscuit cutter (that’s what Joy did.) Either way, they’ll come out of the oven delicious.

Chocolate and Cherry Scones


  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
  • 1 large egg
  • 3/4 cup plus 2 tablespoons buttermilk
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup dried cherries


  1. Heat oven to 400 degrees F. Line two baking sheets with parchment paper or Silpats and set aside.
  2. In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.
  3. Toss the cold butter cubes into the flour mixture, and use a pastry blender or your fingers to work it into the flour until the pieces are the size of tiny pebbles.
  4. Whisk together buttermilk and egg.
  5. Stir the cherries and chocolate chips into the flour mixture.
  6. Add the buttermilk-egg mixture all at once and stir with a fork until you have a ragged, shaggy dough.
  7. Flour the counter, then pat the dough into one or two 1"-thick circles. Cut each into 6 or 8 wedges.
  8. Place scones, about 1 inch apart, on the prepared baking sheets. Brush each scone with a little buttermilk, then sprinkle with a pinch of sugar.
  9. Bake or 14-18 minutes, until golden brown and cooked through. Serve warm.

(adapted from Joy the Baker)

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