Chocolate Cherry Scones

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These Chocolate Cherry Scones come together in just one bowl and are full of fresh cherries and chocolate chips. They’re so easy to make!

Chocolate Cherry Scones on parchment paper

If you’re going to bake one thing during cherry season I highly recommend it be these Chocolate Cherry Scones! They’re super fluffy, buttery and full of plenty of fresh cherries and chocolate chips. Plus they’re so easy to make and come together in just one bowl!

Looking for more cherry recipes? Try my Chocolate Cherry Brownies or Cherry Almond Cake!

Ingredient Breakdown

All-purpose flour – gives the scones structure.

Granulated sugar – provides sweetness.

Baking soda & baking powder – both leaveners are needed to help the scones rise.

Salt – enhances flavor.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!

Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.

Cherries – fresh or frozen cherries will work for this recipe. If using frozen, do not thaw. I don’t have a cherry pitter so I used a piping tip to pit my cherries.

Chocolate chips – You can use whatever chocolate chips you prefer but I usually use semi-sweet or milk chocolate chips. You can also use chocolate chunks or chopped chocolate.

Chocolate Cherry Scones on parchment paper

How To Make Chocolate Cherry Scones

1. In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.

2. Add the cold cubed butter and mix on low until the butter is pea sized.

3. With the mixer on low, gradually add the half and half to the mixture then add in the cherries and chocolate chips. Stop mixing once the dough is just combined.

4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.

5. If desired brush the tops of the scones with heavy cream or milk and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown. Store Chocolate Cherry Scones in an airtight container at room temperature for up to 3 days.

Chocolate Cherry Scones on a baking sheet

Pro Tips For Chocolate Cherry Scones

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • If you don’t have a cherry pitter, a piping tip works well for pitting cherries.
  • Don’t over mix the dough! After adding the half and half, cherries and chocolate chips, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
  • Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
  • Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!

Can Chocolate Cherry Scones Be Frozen?

Yes, unbaked Chocolate Cherry Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes. You may need to add a few extra minutes of baking time.

Chocolate Cherry Scones on parchment paper

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Chocolate Cherry Scones

Maria Azzarelli
These Chocolate Cherry Scones come together in just one bowl and are full of fresh cherries and chocolate chips. They're so easy to make!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 8 scones
Calories 367 kcal

Equipment

  • Stand mixer
  • Baking sheet

Ingredients
  

  • 330 g (2 3/4) cups all-purpose flour
  • 66 g (1/3 cup) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 113 g (1/2 cup) cold unsalted butter, cubed
  • 120 g (1/2 cup) half and half
  • 140 g (1 cup) cherries, quartered (measure before pitting)
  • 85 g (1/2 cup) chocolate chips
  • raw sugar for topping (optional)

Instructions
 

  • Preheat oven to 400°F and line baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
  • Add the cold cubed butter and mix on low until the butter is pea sized.
  • With the mixer on low, gradually add the half and half to the mixture then add in the cherries and chocolate chips. Stop mixing once the dough is just combined.
  • On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
  • If desired brush the tops of the scones with heavy cream or milk and sprinkle with raw sugar then bake for 18-20 minutes or until golden brown.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
 
  • Store Chocolate Cherry Scones in an airtight container at room temperature for up to 3 days.
 
 
  • Unbaked Chocolate Cherry Scones can be frozen for up to 3 months in a zip-top bag.
 
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 367kcalCarbohydrates: 50gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 36mgSodium: 198mgPotassium: 137mgFiber: 1gSugar: 17gVitamin A: 418IUVitamin C: 1mgCalcium: 80mgIron: 2mg
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5 from 1 vote

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