Cherry Chocolate Scones

by

Drop

POSTED Mon, October 13, 2014

Serves

12

Total Time

98 MINS

Calories

455

Deliciously sweet and tart buttery-rich scones. Try substituting the dried cherries with dried apricots.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    480 g (about 3 ¾ cups)

  • Baking powder icon
    Baking powder

    25 g (about 1 ⅝ tablespoons)

  • Salt icon
    Salt

    5 g (about ⅞ teaspoon)

  • Sugar icon
    Sugar

    60 g (about ¼ cup)

  • Unsalted butter icon
    Unsalted butter

    210 g (about 1 cup)cold

  • Buttermilk icon
    Buttermilk

    180 g (about ¾ cup)

  • Sour cream icon
    Sour cream

    240 g (about 1 cup)

  • Vanilla extract icon
    Vanilla extract

    5 g (about 1 ⅛ teaspoons)

  • Dried cherries icon
    Dried cherries

    240 g (about 1 ½ cups)

  • Chocolate chips icon
    Chocolate chips

    130 g (about 260)

    METHOD


  • 1. Line a clean baking sheet with parchment paper then set aside
  • 2. Pre-heat oven - 190°C
  • 3. Add all purpose flour, baking powder, salt, sugar and unsalted butter to a clean large mixing bowl
  • 4. Mix until coarse crumbs form - low speed
  • 5. Add buttermilk, sour cream and vanilla extract to the dough
  • 6. Mix until dough forms - low speed
  • 7. Add dried cherries and chocolate chips to a clean small bowl
  • 8. Transfer mixture to dough
  • 9. Mix until combined - low speed
  • 10. Flatten dough onto baking sheet
  • 11. Chill in fridge - 30 min
  • 12. Cut large mixing bowl into squares
  • 13. Arrange scones
  • 14. Bake until golden brown - 18 min, 190°C
  • 15. Transfer onto cooling rack

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