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Fresh-Cherry Chocolate-Chip Scones

These Fresh-Cherry Chocolate-Chip Scones are tender, flaky, and bursting with juicy cherries and melty chocolate chips—perfect for breakfast or an afternoon treat!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Baking, cherry, Chocolate, Easy, Quick, Scones
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup chocolate chips
  • 1 cup fresh cherries pitted and halved
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat and Prepare

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3: Cut in the Butter

  • Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining.

Step 4: Add Chocolate Chips and Cherries

  • Gently fold in the chocolate chips and fresh cherries. Be careful not to overmix or break up the cherries too much.

Step 5: Combine Wet Ingredients

  • In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

Step 6: Form the Dough

  • Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until the dough just comes together. It should be slightly sticky but manageable. Avoid overmixing.

Step 7: Shape the Scones

  • Turn the dough out onto a lightly floured surface. Pat it into a round disk about 8 inches in diameter and about 1 inch thick. Cut the disk into 8 equal wedges.

Step 8: Bake

  • Place the scone wedges on the prepared baking sheet, spacing about 2 inches apart. Bake for 18-22 minutes or until golden brown and a toothpick inserted comes out clean.

Step 9: Cool and Serve

  • Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Whisk
  • Pastry Cutter
  • Spatula
  • Knife
  • Wire Rack

Notes

  • Keep the butter cold to ensure flaky scones with a tender crumb.
  • Do not overmix the dough to avoid tough scones.
  • Use fresh cherries for best flavor and texture; pit and halve carefully.
  • Optional chilling: Chill dough 15-20 minutes if kitchen is warm to maintain structure.
  • Brush tops with cream before baking for a shiny, golden crust.