Cherry Chocolate Chip Drop Scone Recipe
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).
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Ingredients
- 8 tbsp unsalted butter cut into cubes and frozen
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp. kosher salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh cherries pitted and halved
- chocolate chips one handful
Instructions
- 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.