A soft tender buttered scone with an added sweet flavor of cherries and chocolate.
These scones didn’t last for a day in my home and it’s only Wes and myself! I cannot believe they’re already gone and the only person to blame here is, ME!
Like a fatty at heart with no will power, I caved in and ate it all. Well, except for two, Wes ate those (thank goodness!). It’s funny how lately I’ve been trying to bake things that tailor more towards Wes’ palate yet I end up eating majority of it. Now how did that happen?
Oh wait… like I said, I’m a fatty at heart- thaaat’s right. Put some chocolate chips in it-on it and I’m All Over It.
A few weeks ago I asked Wes what kind of scone he’d like. He said cherry chocolate and all I kept thinking was, “Cherries- eww gross!” I waited for some time to pass before asking again to make sure this is what he really wanted aaand I was doing a bit of stalling myself hoping the few weeks gone by would cause him to change his mind. But did he?
NOPE! Of course not. He said it AGAIN! Damn!
I must say, I’m glad he did. The bag of dried cherries I bought a while back needed to be eaten but I’m so messed up in the head about cherries I just left them there in the pantry. Why? I was traumatized as a kid with the cherry-flavored cold medicines. I hated it! That’s all my mother had and I was the kind of kid that got sick A LOT. I hated this flavor so much that even till this day, I will refuse to put on cherry-flavored chapstick. Cherry Coke- don’t even play a prank on me with that. And maraschino cherries… although you may look pretty on top of sundaes, eating one- I don’t think so!
I have yet to try a real cherry for this very reason. (yes, I’m a little close minded with cherries- told you I was messed up- lol) However, dried cherries are completely different. Light in sweetness, lack a scent (which is a plus for me) and they don’t taste like that artificial crap. So yea, I was soo wrong about this. Consuming most of the scones ought to tell you I really like them now. Taking baby steps here people. Baby steps, before I pop my first fresh cherry. (Hahaha I just had to)
But with all jokes aside, this is the best scone I’ve had. It does help that there’s chocolate chips inside but the flavor of the scone itself it soooo buttery-rich making the crumbs soft and tender. It almost melts in your mouth and when you have a bite with a chocolate chip and the mild sweetness of dried cherries, it’s all over, you’re in heaven. I shouldn’t have waited so long because this is one I’m definitely making again! Next time, portion control!Print
Cherry Chocolate Chip Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 1 large egg
- 1/2 cup dried cherries
- 1/2 cup semi-sweet or milk chocolate chips
- 1/2 teaspoon pure vanilla extract
- 4–6 tablespoons heavy cream
- Heat oven to 400 degrees F.
- In a large bowl, mix flour, sugar, baking powder and salt. Using a pastry blender or fork, cut in butter until crumbs form to the size of rice grains.
- In a small bowl, lightly beat egg. Add in dried cherries, chocolate chips and vanilla. Pour mixture into the buttered flour mixture and stir.
- Gradually add cream 1 tablespoon at a time until dough leaves the sides of the bowl.
- On a floured surface, knead dough about 10 times. Transfer to an ungreased cookie sheet.
- Using a rolling pin, flatten dough to a 1/4 to 1/2-inch thickness. Glaze top with additional cream.
- Cut to perforate scones to desired shapes. Do not separate.
- Bake 14 to 16 minutes or until top is golden brown. Re-run a knife through the wedges and separate to cool. Best served warm. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Cherry-Chocolate Chip Scones recipe was adapted from (p. 108) Betty Crocker Cookbook 11th Ed.