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Bakery-Style Cherry Dark Chocolate Scones

We’re debunking the myth that scones are bland and dry. Many people are skeptical of scones because they likely have not had a good one! But when you do, they are a treat!! These bakery-style cherry dark chocolate scones are far from boring. Each scone has a crisp crumbly outside with a soft and flakey center. 

We love recreating our favorite bakery treats so that you can enjoy delicious baked goods in the comfort of your home. This scone recipe is super simple to mix together. They’ll be a perfect treat for a brunch or if you’re hosting a home cafe for your friends. 

Love brunching?! Check out these yummy recipes for your next brunch!

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Bakery-Style Cherry Pecan White Chocolate Muffins

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Bakery-Style Cherry Dark Chocolate Scones

Bakery-Style Cherry Dark Chocolate Scones

Recipe Snapshot

  1. Mix dry ingredients and cut in cold butter into flour mixture.
  2. Mix together wet ingredients and add to dry.
  3. Fold in chocolate chips and cherries. 
  4. Chill dough for 2-12 hours.
  5. Roll out dough and cut scone shapes. 
  6. Brush each scone with egg wash and sprinkle with coarse sugar. 
  7. Bake for 18-20 minutes and enjoy!
Bakery-Style Cherry Dark Chocolate Scones

How to make the best bakery-style scones

  1. Use cold butter. Cold butter helps to make the scones flakey. 
  2. Chill the scone dough. Chilling the scone dough before bakings is another way to increase the flakiness and keep the butter solid before baking.
  3. Add enough moisture to the dough. We’ve found that adding both sour cream and eggs to the dough makes the perfect amount of moisture for the scones to create a soft texture.

What’s the difference between scones and biscuits?

Although both scones and biscuits have ingredients and sometimes appear similar, they really are different! Biscuits have more fat and less liquid. They are often flakier in texture and have a savory flavor. 

While scones use more liquid, like eggs and milk or buttermilk, in their dough. Scones also have more sugar and tend to add in sweeter ingredients like dried fruits or chocolate chips.

Bakery-Style Cherry Dark Chocolate Scones
Bakery-Style Cherry Dark Chocolate Scones

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Bakery-Style Cherry Dark Chocolate Scones
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Bakery-Style Cherry Dark Chocolate Scones

Bakery-Style Cherry Dark Chocolate Scones


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  • Author: Mozie Team
  • Total Time: 3 hours 40 minutes

Description

These bakery-style cherry dark chocolate scones are far from boring. Each scone has a crisp crumbly outside with a soft and flakey center.


Ingredients

Units Scale
  • 3 cups all purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1/2 sour cream
  • 2 eggs (plus 1 more for egg wash)
  • 1 tsp vanilla
  • 3/4 cup dark chocolate chips
  • 1/2 cup frozen cherries, chopped
  • 1/4 cup coarse sugar (for topping)


Instructions

  1. In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.
  2. Cube the cold butter into 1/2 inch cubes. Add the cubed butter to the dry mixture and cut the butter into the mixture using a pastry cutter or butter knife. Cut the butter into the mixture until it forms small pea-sized crumbs. Place the mixture in the fridge while you mix together the wet ingredients.
  3. Whisk eggs, sour cream and vanilla in a small mixing bowl. Set aside. Roughly chop 1/2 cup of cherries and also set aside for mixing in last.
  4. Remove the flour mixture from the fridge. Add the wet ingredients to the flour mixture and gently mix until combined. The dough will be more wet, but feel free to add a couple tablespoons of extra flour to the dough if needed. Fold in chocolate chips and chopped cherries.
  5. Chill the dough for at least several hours or overnight.
  6. After the dough has chilled, remove from fridge and preheat your oven to 400ºF. Flour a flat surface and scoop the dough out of the bowl. Form into a ball and sprinkle the top with more flour. If the dough is really sticky, that’s okay, just add some more flour so you can roll out the dough. The important thing is to not overwork the dough when rolling.
  7. Gently roll out the dough into a a 12×8 rectangle that is about 1 1/2- 2 inches thick. Slice your scones using a biscuit cutter or a pizza slicer.
  8. Transfer the scones to a parchment lined baking sheet. Whisk one egg in a small mixing bowl. Brush egg over each uncooked scone and sprinkle with coarse sugar.
  9. Bake scones for 18-20 minutes until browned on the edges. Remove from oven to cool for 10 minutes and enjoy!
  • Prep Time: 20
  • Chill Time: 3 hours
  • Cook Time: 20 minutes

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