Turn breakfast on its head with these Dark Chocolate Cherry Scones! These scones are irresistible with the chocolate and fresh summer cherries.
cherries, chocolate, scone
For the scones:
10ouncesall purpose flour
4Tablespoonsunsalted buttercut into small chunks, kept cold
6ouncesdark chocolate chips
1teaspoonpure vanilla extract
For the glaze:
1/2teaspoonpure vanilla extract
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.