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  • Lucia Borzillo

Cherry Chocolate Scones

Saturday night baking!! I did not get to the store today. Even though I did not get to the store I had some frozen cherries in the freezer and I wanted to make scones for this week.

I found the recipe on the Where is My Spoon Blog. I added the chocolate shots because they were in cabinet! The baking time was different for my oven. The recipe said 12 minutes and I kept them in for 18 minutes.

The aroma coming from the kitchen is intoxicating!!!


15-20 frozen cherries depending on size, thawed

450 g all-purpose flour 

2 teaspoons baking powder

pinch of salt

60 g granulated sugar 

80 g unsalted butter

2 medium eggs

200 ml milk 

2 tbsp chocolate shots

1-2 tablespoons brown sugar as needed


Preheat the oven to 450 degrees Fahrenheit.

Line a baking tray with baking paper.

Stone and chop the cherries.

Set aside.

Sift the flour, baking powder, and salt in a wide bowl.

Lightly stir in the sugar.

Cut the butter into cubes and rub them into the flour mixture with your fingertips until the mixture resembles crumbs.

Stir in the chopped cherries.

You will need about 1 ½ egg for the dough and ½ egg for the egg wash. 

Break one egg in a cup. Whisk lightly. Pour ½ of the egg into another bowl. Set the cup with the remaining egg aside. Add the second egg to the half egg in the bowl.

Add the milk and whisk together.

Combine: Pour the egg-milk mixture into the flour mixture.

Add chocolate shots

Stir to mix with a spoon. The dough will be rather soft.

Cut scones: Turn the dough onto a floured surface and shape into your desired shape.

Brush: Transfer the scones to the prepared baking tray and brush them with the remaining egg in the bowl.

Sprinkle with brown sugar.

Place trays in freezer for 10 minutes.

Bake for about 12 minutes or until golden brown. For me it took 18 minutes to get to a golden brown.

Transfer to a wire rack and let cool.

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