These cherry chocolate chip scones are rich, moist and studded with fresh Bing cherry halves and dark chocolate chips. The combination of fresh cherries and dark chocolate chips is absolutely irresistible and ideal with your breakfast coffee (or to eat off the pan, still warm and tender).
I love Bing cherries, and quite honestly I can eat 2 or 3 pounds in one sitting! Fortunately for this cherry chocolate chip scone recipe, you do not need that many.
If you like your scones a little dry than this is not the recipe for you. The batter is more like a muffin recipe. This recipe is very easy and is a real crowd-pleaser!
Why you’ll love This Cherry Chocolate Chip Scone Recipe
Super simple, throw-it-together recipe without any fuss
Rich and moist, almost muffin-like
Easily portable for picnics, parties, and more
Not overly sweet so you can enjoy for breakfast or a quick snack anytime
Bright and summery cherry flavor in every bite
Ingredients
Unsalted butter – cut into cubes and frozen
Flour
Sugar
Baking powder
Baking soda
Kosher salt
Sour cream
Whole milk
Fresh cherries – pitted and halved
Dark chocolate chips
How to Make Cherry Chocolate Chip Scones
Preheat the oven to 400 F. Combine all of the dry ingredients in a large bowl.
Fold in the frozen cubed butter and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, but do this fast so that the butter does not melt. I use my hands to mix it in, it is messy but it works.
In a large measuring cup, whisk together the sour cream and milk together to combine then add to the butter mixture. Stir with a wooden spoon until just combined.
Use a large ice cream scoop to drop the dough onto a parchment paper-lined baking sheet. Bake for 15 – 20 minutes or until golden brown.
Tips & Variations
Try dried fruits. Substitute dried cherries if you don’t have fresh ones.
Use other summer fruits. Other summer fruits like blueberries, strawberries, or raspberries will also work in this recipe.
Substitute the chips. Try white chocolate chips for a sweeter taste.
Storage
You can store these cherry chocolate scones in a cool place for up to 24 hours, then refrigerate in an airtight container for 3 days.
For longer storage, try wrapping them in plastic and freezing in an airtight container for up to 2 months. Defrost before serving or rewarming in the oven.
These cherry chocolate chip scones are rich, moist and studded with fresh Bing cherry halves and dark chocolate chips. The combination of fresh cherries and dark chocolate chips is absolutely irresistible and ideal with your breakfast coffee (or to eat off the pan, still warm and tender).
Preheat the oven to 400 F. Combine all of the dry ingredients in a large bowl.
Fold in the frozen cubed butter and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, but do this fast so that the butter does not melt. I use my hands to mix it in, it is messy but it works.
In a large measuring cup, whisk together the sour cream and milk together to combine then add to the butter mixture. Stir with a wooden spoon until just combined.
Use a large ice cream scoop to drop the dough onto a parchment paper-lined baking sheet.
