Discover the Perfect Chocolate Cherry Scone for Your Valentine's Day

Name: Discover the Perfect Chocolate Cherry Scone for Your Valentine's Day
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1 2/3 C AP Flour; 1/3 C Unsweetened Cocoa Powder; ½ C Granulated Sugar; 2 ½ tsp Baking Powder; ½ tsp Kosher Salt; 1 stick Unsalted Butter, frozen and grated; ½ C + 1 Tbsp Heavy Cream; 1 Lg Egg; 1 Tsp Vanilla Ext; 1 Tsp Almond Extract; 8 oz Semi-sweet chocolate Chunks, rough chopped; 6 oz Dried Cherries; ½ C Disaronno, Brandy or the booze of your choice; 1 C Powdered Sugar; 2 Tbsp + 2-3 tsp Water or Disaronno/Booze

January 28, 2024 Chef Nikki Trzeciak

These Chocolate Cherry Scones are really something special. Every time I serve them, I get multiple requests for the recipe. They are dense, moist and super chocolaty. The cherries and the Disaronno are what makes these great, and the glaze (which is necessary to keep these moist and flavorful) transforms these from an ordinary scone to a cross between a cake donut, a brownie and a scone – in all the right ways. They are decadent and even a little naughty feeling with your morning coffee and they are soo delicious that they keep you coming back for another bite! Enjoy!- Chef Nikki

Discover the Perfect Chocolate Cherry Scone for Your Valentine's Day

Rated 5.0 stars by 1 users

Servings

8

Prep Time

18-22 minutes

Cook Time

3 hours

Ingredients

Chocolate Cherry Scone

1 2/3 C AP Flour
1/3 C Unsweetened Cocoa Powder
½ C Granulated Sugar
2 ½ tsp Baking Powder
½ tsp Kosher Salt
1 stick Unsalted Butter, frozen and grated
½ C + 1 Tbsp Heavy Cream
1 Lg Egg
1 Tsp Vanilla Ext
1 Tsp Almond Extract
8 oz Semi-sweet chocolate Chunks, rough chopped
6 oz Dried Cherries
½ C Disaronno, Brandy or the booze of your choice

The Glaze

1 C Powdered Sugar
2 Tbsp + 2-3 tsp Water or Disaronno/Booze

Directions

Either the night before or at least 2 hours before making your scones, plump your cherries in the Disaronno. In a small saucepan bring the cherries and Disaronno up to a simmer. Remove from heat and set aside to plump. Drain off any additional liquid just before using and reserve for your glaze.
In a large bowl combine the flour, cocoa, sugar, baking powder and salt.
Add the frozen grated butter to the flour and cocoa mix and toss thoroughly to combine.
Add the chocolate and the cherries tossing again.
In a small bowl combine the cream, eggs and extracts and pour over the dry ingredients. Mix until everything is moistened, and the dough begins to come together and it can be pressed into a round disk or a rectangle where you can cut out the shape of your preference.
Press into a disk about 1 inch thick on a lightly floured surface and cut in desired shape.
Place your scones on a baking sheet and refrigerate for 15 minutes before baking, to stop the butter from spreading.
Bake 18-22 minutes or until the scones are done and reach an internal temperature of about 200 degrees.
Let cool on a wire rack while you make the glaze.
Dunk each warm scone in the glaze and let any excess drip off. Let the glaze set and Enjoy!