Turn breakfast on its head with these Dark Chocolate Cherry Scones! These scones are irresistible with the chocolate and fresh summer cherries.

So, somehow, Autumn was introduced to “What does the Fox say?”

Send help.

I lived this music craze years ago and now I am reliving it. It’s annoying/fun, just like it was years ago. But I suppose that I am only to blame myself when she sings “who let the dogs out?” since I put that on for her. ha!

It’s all silly, but I try to break up the afternoon with a little dance party. There are only so many times I can here “Let is Go” Or “I’ve got this feeling” before I go bonkers.

The morning seems to fly but then 3.30-4 hits and time sloooooooows down until it’s dinner time. Then before I know it, dinner is over, it’s bath time, and we’re running around trying to get stories done and teeth brushed without being too late for bed time.

But for the hour or so when time stops, we try to do something fun to break up the afternoon. A dance party, playing with caulk, going on a walk, going to the park, or baking something.

If you are in need to break up your afternoon and bake something, then I suggest these Dark Chocolate Cherry Scones.

These scones sorta just came together… we had a whole bunch of cherries and a big thing of heavy cream. I basically only buy things that are on sale.

I was toying around with making ice cream but then I remembered it had been ages since I made scones. Scones needs to be made much more often because they are a real treat. I used the Chocolate Chunk Scones recipe that I love, and tweaked it a bit to add the fresh cherries. And wah-la!

The chocolate is always a great choice for scones, but the addition of the cherries really makes the flavors pop! The fresh summer cherries are the perfect color in there and they add a bit more sweetness to the scones. The moisture from the cherries also give it great texture, helping keep the scones moist and fluffy.

The only thing I struggled with, when making these Dark Chocolate Cherry Scones, was what to top them with. I wasn’t sure if I should leave them plain. Or top with a chocolate glaze. But, I didn’t want a chocolate glaze to over power the cherries. I decided to stick with a simple vanilla glaze because it would be sweet but not too overpowering. So perfect!

I also struggled with not eating all these dang Dark Chocolate Cherry Scones!

Dark Chocolate Cherry Scones

Yield: 8 people

Turn breakfast on its head with these Dark Chocolate Cherry Scones! These scones are irresistible with the chocolate and fresh summer cherries.

Ingredients

For the scones:

10 ounces all purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
4 Tablespoons unsalted butter, cut into small chunks, kept cold
6 ounces fresh cherries, chopped
6 ounces dark chocolate chips
3/4 Cup heavy cream
1 egg, beaten
1 teaspoon pure vanilla extract

For the glaze:

3/4 cup powdered sugar
1 Tablespoon heavy cream
1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter, and quickly rub the butter into the flour mixture with your fingers until the mixture resembles wet sand with a few small lumps of butter remaining. Add the chopped chocolate and toss to combine.
Meanwhile, whisk together the heavy cream, egg, and vanilla extract. Gradually add the wet ingredients to the mixing bowl, gently tossing with the flour and butter mixture. Add just enough of the wet ingredients to bring the dough together as you stir gently. You don’t want the dough to be too sticky.
Once the dough comes together, turn it out onto a lightly floured surface. Shape the dough into a large disc, and cut the disc into four equal parts. Then, shape each quarter of the dough into a disc and cut it into four wedges. Place the wedges on the prepared baking sheet.
Bake for 22-24 minutes, until the tops of the scones are slightly golden.
As the scones are cooling, whisk together the powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over cooled scones. Store in an air-tight container for up to 2 days.