Imagine biting into a scone so decadent, it transforms an ordinary morning into a gourmet experience. These Chocolate Sour Cherry Scones are not just a pastry; they're a symphony of rich dark chocolate and tangy sour cherries that will make your taste buds dance with joy. Perfect for breakfast lovers, brunch enthusiasts, and anyone who craves a little culinary excitement, these scones are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup sour cherries, pitted
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well blended.
- Take 1/2 cup of cold unsalted butter, cubed, and add it to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the mixture; it should still have some small chunks of butter visible.
- Gently fold in 1/2 cup of pitted sour cherries and 1/2 cup of dark chocolate chips into the flour and butter mixture, ensuring they are evenly distributed throughout.
- In a separate bowl, whisk together 1/2 cup of heavy cream and 1 large egg until well combined. Pour this mixture into the dry ingredients and gently stir until just combined. The dough should be slightly sticky but manageable; avoid overmixing.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a circle about 1-inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges, or use a round cutter to create circular scones.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. For a golden finish, brush the tops of the scones with a little extra heavy cream.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to prevent over-browning.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve the chocolate sour cherry scones warm or at room temperature. They are delightful on their own or with a dollop of clotted cream or butter. Enjoy!
Tips
- Keep your butter ice-cold to ensure flaky, tender scones. Cold butter creates steam pockets during baking, giving you that perfect, light texture.
- Don't overwork the dough! Mix just until ingredients are combined to prevent tough, dense scones.
- For an extra golden finish, brush the tops with heavy cream or an egg wash before baking.
- Use fresh, high-quality chocolate chips and sour cherries for the most intense flavor.
- If the dough feels too sticky, refrigerate it for 15 minutes before shaping.
- Serve these scones warm for the ultimate melt-in-your-mouth experience, and consider pairing with clotted cream or a rich butter.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
