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
- In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.
- 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.
- 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.
- 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.
- Chill the dough for at least several hours or overnight.
- 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.
- 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.
- 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.
- 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