Chocolate Cherry Scones Recipe

Chocolate Cherry Scones

Makes 1 dozen

These are easy to make and keep well in the freezer, so double the recipe—enjoy some now and save some for later. A quick reheat in the oven makes them taste as good as they did when they were originally baked.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup semisweet mini chocolate chips
  • 3/4 cup roughly chopped dried cherries
  • 1 1/4 cup heavy whipping cream, plus more for brushing tops
  • 1 tablespoon demerara or coarse sparkling sugar


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in chocolate chips and cherries.
  3. Pour heavy cream over dry ingredients, and mix with a fork.
  4. Scrape down sides of bowl and transfer sticky dough onto a lightly floured surface. Using clean hands, bring mixture together and knead a few times until fully combined, but do not overwork. Divide dough in half and pat into two disks about 4 inches in diameter and 1 1/2 inches thick.
  5. Brush the top of each disk with a little cream. Sprinkle with demerara or sparkling sugar. Cut each disk into 6 wedges and space evenly on prepared baking sheet.
  6. Bake 15 to 17 minutes or until tops are lightly browned.


Amount Per Serving (based on 1 servings)
Calories: 280
Fat: 13 g
Saturated Fat: 8 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 240 mg
Carbohydrates: 38 g
Fiber: 1 g
Sugar: 19 g
Added Sugars: 11 g
Protein: 4 g
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