These scones are a delightful treat, combining the deep flavors of rich chocolate with juicy cherries for a perfect balance of sweet and tart. They’re great for breakfast or an afternoon snack with a cup of tea.
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large bowl, mix together the flour, cocoa powder, brown sugar, baking powder, and salt until everything is well combined. Then fold in the chocolate chips.
In a separate bowl, whisk the heavy cream with the almond and vanilla extracts. Pour this into the dry ingredients and gently stir with a spatula until the dough just starts to come together in big clumps. Carefully fold in the cherry pie filling, trying not to overwork the dough.
Turn the dough out onto a clean surface and shape it into a roughly 10-inch diameter disc about an inch thick. Cut this into 8 wedges and place them on your prepared baking sheet.
Pop the scones into the oven and bake for 10 minutes at 425°F, then lower the temperature to 375°F (190°C). Give the pan a quick turn and bake for another 10 minutes or so, until the scones have a crisp crust but are still soft and moist inside, with dry-looking edges. Let them cool on a rack for about 15 minutes before digging in.
- Use cold butter to ensure the scones stay flaky and tender.
- Don’t overmix the dough; mix just until ingredients come together to avoid tough scones.
- Chill the dough before baking to help the scones hold their shape and rise well.
These scones combine the deep flavors of rich chocolate with the sweet tartness of cherries, creating a perfect balance in every bite. They are tender, flaky, and slightly crumbly, making them a delightful treat for breakfast or afternoon tea.
Serve warm with a pat of butter or clotted cream. They also pair wonderfully with a cup of coffee or a glass of cold milk. For a special touch, drizzle with a light glaze made from powdered sugar and cherry juice.
Store in an airtight container at room temperature for up to two days. For longer storage, freeze the scones in a sealed bag and thaw at room temperature before reheating gently in the oven.
