Packed with a double whammy of rich chocolate and juicy sweet cherries, these double chocolate cherry scones are almost brownie-like in texture and a favorite indulgent breakfast!
There’s no better way to start your morning than with a big ol’ scone stuffed with a double dose of chocolate!
These are the kinda scones where you can literally close your eyes and you might actually believe you’re eating a brownie for breakfast.
Featuring juicy summer cherries in between all that chocolate goodness. It’s about to be a good morning, indeed.
If you’re one of those people that can wrap your head around chocolate for breakfast, first off, you’re my kinda person. Secondly, these scones 100% have your name written all over them.
I wasn’t joking when I made the brownie claim, y’all. Your day is about to be off to a fantastic start.
These Double Chocolate Cherry Scones feature…
- A rich, flaky scone texture that’s very similar to the texture of brownies
- Double dose of chocolate in the form of cocoa powder and semisweet chocolate chips
- Sweet, juicy fresh cherries in every bite
Making the Double Chocolate Cherry Scones
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Chocolate chips
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Unsalted butter
- Greek yogurt
- Vanilla extract
Choosing Your Chocolate
We typically like keeping it classic and going with regular semisweet chocolate chips, but there’s other routes you can take too! –>
- Milk chocolate
- Dark chocolate
- White chocolate
You can use chips or cut up a chocolate bar into chunks, completely up to you!
Tips for Perfect Double Chocolate Cherry Scones
- Shred + freeze butter – this is a very useful little hack in the biz of pastry! Shredded/frozen butter will incorporate much easier into the dry ingredients. We recommend using the large holes on a box grater for this.
- Handle scone dough gently – overmixing or overhandling of the dough will make for a tough scone. Handle the dough very gently when mixing + shaping.
- Chill shaped scones in freezer 15 min prior to baking – you want all the fats in the scone dough to be as cold as possible prior to baking so your scones rise nice and high. Don’t skip the 15 minute chill time.
- Do not overbake – because these scones are chocolate, it can be a little difficult to tell when they are done at first glance. You’re looking for a set center first and foremost.
Choosing Your Scone Shape
Scones are one of those breakfast baked goods that you have a variety of shape options!
Traditional wedge scones: for this classic scone shape, pat dough into a 1-in thick round and use a bench scraper or sharp knife to into 8 wedges.
Mini scones: divide your scone dough in half, shape each half into a 1-in thick round, and cut each round into 8 wedges for a total of 16 scones. See notes in the recipe card for adjusting bake time.
Drop scones: scoop dough from bowl by heaping 1/4 cupfuls and drop on baking sheet. See notes in the recipe card for adjusting bake time.
How to Make Scones Ahead of Time
Prepared scone dough can be wrapped and stored in refrigerator up to 5 days.
If you have fridge space for a sheet pan, you can also shape and cut scones into wedges, wrap well, and store in refrigerator up to 5 days.
Storing and Freezing Scones
Baked scones may sealed and stored in a cool place at room temperature up to 4 days. For best results, we recommend heating scones 30 seconds in microwave before enjoying!
For freezing scones, cool scones completely, then wrap well and freeze up to 1 month. Defrost scones on the counter or microwave several minutes from frozen.
Incredibly flaky, just a little bit fudgy, exploding with gooey chocolate, and allll the juicy cherries…give me one reason to not be utterly obsessed with these scones.
These are the best sidekick with your cup of morning coffee, trust me, you just can’t go wrong.
And any leftovers? Save ’em for that midafternoon snack, you’ll thank yourself later.
More incredible scone recipes you will definitely want to try next!
Double Chocolate Cherry Scones
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- 2 cups all-purpose flour, spooned and leveled
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted cold butter, shredded on box grater and frozen
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 cup coarsely chopped fresh cherries
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Work in frozen butter with fingers or a pastry cutter until crumbly.
- In a separate medium bowl, whisk egg, milk, yogurt, and vanilla until smooth. Add liquid mixture, chocolate chips, and cherries to flour mixture and very gently fold until a dough forms.
- Turn dough onto a floured surface and very gently knead several times until dough comes together. Pat dough into a 1-in thick round.** Cut round into 8 wedges and place wedges 2-in apart on prepared baking sheet. Chill scones in freezer 15 minutes.
- Bake scones at 400F 18-22 minutes until centers are set. Cool scones on baking sheet 10 minutes, then transfer to a wire cooling rack. Serve scones warm and enjoy!