Double Chocolate Cherry Scones

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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!

Prep Time 30

Cook Time 15

Total Time 45

Servings scones

Calories 373kcal

Ingredients

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

Instructions

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!

Notes

*If you would like to make these scones mini-sized, shape scone dough into 2 (1-in thick) circles, rather than 1. Cut 8 wedges out of each circle for a total of 16 scones. Bake scones at 400F 10-15 minutes until centers are set.

*If you would like to make drop scones, instead of shaping them, scoop dough by a heaping 1/4 cup and drop on baking sheet, spacing them 2 inches apart. Bake scones at 400F 15-20 minutes until centers are set.

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