Name: Double Chocolate-Cherry Scones
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour - 1 ¾ cups; All-purpose flour - 2 tablespoons; Black onyx cocoa powder (from Savory Spice Shop®) - 2 tablespoons; Brown sugar - ½ cup; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Miniature semisweet chocolate chips - 3 tablespoons; Heavy cream - ½ cup; Heavy cream - 2 tablespoons; Almond extract - ½ teaspoon; Vanilla extract - ½ teaspoon; Cherry pie filling - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Double Chocolate-Cherry Scones

1. All-purpose flour - 1 ¾ cups

2. All-purpose flour - 2 tablespoons

3. Black onyx cocoa powder (from Savory Spice Shop®) - 2 tablespoons

4. Brown sugar - ½ cup

5. Baking powder - 1 ½ teaspoons

6. Salt - ½ teaspoon

7. Miniature semisweet chocolate chips - 3 tablespoons

8. Heavy cream - ½ cup

9. Heavy cream - 2 tablespoons

10. Almond extract - ½ teaspoon

11. Vanilla extract - ½ teaspoon

12. Cherry pie filling - ½ cup

How to cook deliciously - Double Chocolate-Cherry Scones

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Stage

Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.

3. Stage

Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.

4. Stage

Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.

5. Stage

Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.