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Double Chocolate-Cherry Scones
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Decadent double chocolate-cherry scones with a surprising hint of chocolate.
Ingredients:
  • 1.75 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons black onyx cocoa powder (from Savory Spice Shop®)
  • 0.5 cup brown sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 tablespoons miniature semisweet chocolate chips
  • 0.5 cup heavy cream
  • 2 tablespoons heavy cream
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon vanilla extract
  • 0.5 cup cherry pie filling
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and get your baking sheet ready by lining it with parchment paper.
  • Mix together 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt until well combined. Gently fold in chocolate chips.
  • Combine 1/2 cup plus 2 tablespoons of heavy cream with almond extract and vanilla extract, then gently mix into the flour mixture until large clumps form. Add cherry pie filling and gently shape the dough into a ball, avoiding overmixing.
  • Transfer the dough onto a large cutting board and shape it into a 1-inch thick, 10-inch diameter disc. Cut it into 8 wedges and place them on the baking sheet.
  • Place in a preheated oven for 10 minutes. Lower the temperature to 375 degrees F (190 degrees C). Rotate the baking sheet and bake for an additional 10 minutes until the scones are crispy outside, moist inside, and edges are dry. Take out, place on a cooling rack, and let cool for 15 minutes.

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