Truth: It’s really hard to photograph scones – they’re just kind of inherently ugly, even when they’re utterly delicious. And it’s really hard to photograph brown food. So these scones were a challenge. Please try to use your imagination? I appreciate it.
Okay, so close your eyes and imagine … oh, I suppose you can’t read with your eyes closed. Well, I’m in a pickle, aren’t I?! Stay with me … keep your eyes open and imagine a flaky, tender beast of a scone. A chocolatey scone. Uber-chocolatey. Studded with tart dried cherries. And then drizzled with dark chocolate. The beauty is in the taste, even if the beast is in its looks.
Hey, it’s important not to judge a book by its cover, right?
So make your loved one something ugly for Valentine’s Day breakfast! It just, um, makes sense?! I don’t know. But they’re delicious, I promise.
Oh, one thing that’s nice about this scone recipe is that it’s free of refined sugar – I use pure maple syrup instead! It also calls for white whole wheat flour for a little added nutritional boost (all-purpose totally works too, though, if you desire).
Chocolate Cherry Scones
- 2 cups white whole wheat flour + more for cutting (can also use all-purpose flour)
- 1/4 cup cocoa powder (I like Ghirardelli brand)
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup about 6 tablespoons unsalted butter (salted butter is fine, I just suggest you reduce the salt to 1/2 teaspoon)
- 1 large egg
- 3/4 cup heavy whipping cream
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup chopped dried cherries
- 1/3 cup dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Cut the into chunks and add it to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles course crumbs.
- In a separate small bowl, beat the egg. Add the heavy whipping cream, pure maple syrup, and vanilla. Mix well.
- Create a well in the dry ingredients, then pour the wet mixture in. With a wooden spoon, mix the dough just until it all comes together. Add the cherries and stir until combined.
- Spread a little flour on your pastry surface and turn the dough onto the surface. With your hands, and using a little flour if necessary, shape the dough into an approximately 8-inch x 5-inch rectangle. Cut the dough in half down the middle and again across so that you have four rectangles. Slice each rectangle on the diagonal to create two rough triangles.
- Carefully transfer the scones to the cookie sheet and bake until set, about 15 minutes.
- Let cool for about 10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up). Allow to cool completely.
- Place chocolate chips in a small microwave-safe bowl and microwave at 50% power for 30 seconds. Stir and cook at 50% power in 15-second increments until the chips melt completely smooth when you stir them. With a spoon, drizzle the chocolate over the scones. Let cool so the chocolate will harden, then serve.