There’s something truly comforting about fresh-baked scones, especially when they come straight from your own oven. These baked cherry chocolate chip scones combine the best of sweet and tart flavors, wrapped in a tender, buttery dough. I find them to be perfect little treats to brighten up any morning or afternoon with a warm cup of tea or coffee. They remind me of cozy moments spent with family or quiet weekend breakfasts at home.
At the heart of these scones is a blend of simple, quality ingredients you likely already have in your kitchen. The 2.5 cups of all-purpose flour form a light but sturdy base, while 1/3 cup granulated sugar adds just the right amount of sweetness. The recipe calls for 2.5 teaspoons of baking powder and 1/2 teaspoon of kosher salt to balance and lift the dough. Half a cup of cold, unsalted butter, cut into cubes, is critical for that flaky texture you expect from a great scone. The 3/4 cup of heavy cream, enhanced with a teaspoon of pure vanilla extract, not only brings moisture but also rich flavor. Finally, the 3/4 cup of dried cherries paired with 1/2 cup mini chocolate chips make these scones irresistible, giving every bite a delightful mix of tangy fruit and sweet chocolate. A finish of coarse sugar sprinkled on top adds a delicate crunch.
Making these scones is surprisingly easy and straightforward. Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Then, whisk together your dry ingredients—flour, sugar, baking powder, and salt. You’ll cut cold butter into this dry mix until it looks like coarse crumbs. Next, whisk the heavy cream and vanilla together before stirring them into the flour mixture. Once the dough begins to come together, fold in the dried cherries and chocolate chips. Shape the dough into a 7-inch circle about 1 inch thick, then cut it into eight wedges. Place your scones on the baking sheet, brush them with a little heavy cream, and sprinkle with coarse sugar before baking for 16 to 18 minutes until golden brown. They are wonderful served warm or at room temperature. For storage, keep them at room temperature up to 2 days or freeze the unbaked dough for up to 2 months.
These baked cherry chocolate chip scones are perfectly suited for chilly mornings or cozy afternoons, maybe served at a brunch gathering or a casual potluck. Whether you’re welcoming guests or simply treating yourself, they work well as a sweet snack to share or enjoy solo. Their combination of fruit and chocolate offers a nostalgic comfort while remaining simple enough for any home cook to master.
Why You’ll Love This Baked Cherry Chocolate Chip Scone
- Quick and simple to prepare, perfect for beginner bakers.
- Uses everyday ingredients you probably already have in your pantry.
- Delivers a wonderful balance of sweet cherries and rich chocolate.
- Flaky, tender texture thanks to cold butter and heavy cream.
- Versatile enough to serve for breakfast, snack, or dessert.
All-Purpose Flour Tips
All-purpose flour is the backbone of these scones, providing the right structure and crumb. When choosing flour, pick a brand you trust and store it in a cool, dry place to maintain freshness. Sifting the flour before mixing helps prevent clumps and gives a lighter dough, but if you’re in a hurry, whisking it well with the other dry ingredients usually works just fine. Remember, measuring flour correctly makes a difference—try spooning it into your measuring cup and leveling it off rather than scooping directly from the bag to avoid packing too much in.
Options for Substitutions
- Replace all-purpose flour with a gluten-free flour blend if needed for dietary reasons.
- Swap granulated sugar for coconut sugar to add a subtle caramel flavor.
- Use baking soda instead of baking powder only if combined with an acid like buttermilk (adjust liquid).
- Substitute cold unsalted butter with cold coconut oil for a dairy-free version.
- Swap heavy cream with full-fat coconut milk or Greek yogurt (adjust quantity for texture).
- Replace dried cherries with dried cranberries or chopped dried apricots for a different fruity twist.
Watch Out for These Mistakes
One common mistake is not keeping the butter cold enough. Melted or soft butter will make the dough greasy and dense instead of flaky. For best results, use a pastry cutter or two knives to cut in the butter until the mixture resembles coarse crumbs. Another issue arises when overmixing the dough once you add the wet ingredients. Overworking the dough activates gluten, which can result in tough scones. Stir just until the dough begins to come together and then fold in the cherries and chocolate chips gently.
Also, baking time matters a lot. Leaving the scones in the oven too long dries them out, while baking too briefly leaves them doughy inside. Check for a golden-brown top after 16 minutes and test with a toothpick if unsure. Finally, don’t forget to pat your dough gently when shaping; pressing too hard can compress the scones and reduce their fluffiness.
What to Serve With Baked Cherry Chocolate Chip Scone?
These scones pair beautifully with simple sides. Consider serving them alongside fresh fruit like mixed berries or sliced bananas to add brightness to your plate. A light green salad makes a nice balance if you want something savory. For beverage pairing, hot tea, freshly brewed coffee, or even a glass of cold milk complements the sweet and tart flavors of the scones perfectly.
Storage Instructions
Store baked scones at room temperature in an airtight container for up to 2 days to keep them soft and fresh. If you need to keep them longer, freeze the unbaked wedges wrapped tightly in plastic or foil, inside a freezer-safe bag or container, for up to 2 months. When you’re ready to bake, place the frozen wedges on a parchment-lined baking sheet and increase the bake time by a few minutes, checking until golden brown. To reheat baked scones, warm them gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F) for 5 to 7 minutes to bring back that fresh-from-the-oven taste.
Recipe Info
Preparation Time: About 15 minutes
Cooking Time: 16 to 18 minutes
Total Time: 30 to 35 minutes
Level of Difficulty: Easy
Servings: 8 scones
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600 to 1800 kcal
- Protein: 20 to 22 grams
- Fat: 90 to 110 grams
- Carbohydrates: 180 to 200 grams
Ingredients
- 2.5 cups all-purpose flour
- 1/3 cup granulated sugar
- 2.5 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream, plus more for brushing
- 1 tsp pure vanilla extract
- 3/4 cup dried cherries
- 1/2 cup mini chocolate chips
- Coarse sugar, for sprinkling
Step-by-Step Instructions
Step 1: Preheat Oven and Prep Baking Sheet
Begin by preheating your oven to 400°F. While the oven warms, line a baking sheet with parchment paper to prevent the scones from sticking and to help with easy cleanup.
Step 2: Mix Dry Ingredients and Cut in Butter
In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1/3 cup granulated sugar, 2.5 teaspoons baking powder, and 1/2 teaspoon kosher salt. Add the cold, cubed butter to the dry mixture. Use a pastry cutter, two knives, or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
Step 3: Add Wet Ingredients and Fold in Mix-Ins
Whisk together the heavy cream and vanilla extract in a small bowl. Pour this into the flour and butter mixture. Use a spatula or spoon to stir until a shaggy dough starts to form. Carefully fold in the dried cherries and mini chocolate chips, distributing them evenly without overmixing the dough.
Step 4: Shape Dough and Prepare for Baking
Lightly flour your work surface and gently pat the dough into a circle about 7 inches in diameter and 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving some space between each. Brush the tops lightly with more heavy cream and sprinkle with coarse sugar for a subtle crunch.
Step 5: Bake Until Golden Brown
Place the baking sheet in the preheated oven. Bake the scones for 16 to 18 minutes or until golden brown on top and cooked through. The edges should feel firm, and the tops should have a delicate crust.
Step 6: Serve and Store Properly
Serve your scones warm or at room temperature, ideal with butter, jam, or just as they are. Store finished scones in an airtight container at room temperature up to 2 days. For longer storage, freeze the unbaked scones as described above.
Freshly made bakery-style scones don’t have to be complicated, and this recipe proves it. I hope you find these baked cherry chocolate chip scones as comforting and easy to bake as I do. Give them a try, and if you do, please come back and share your thoughts or any tasty tweaks you made. Don’t forget to explore my other baking recipes for more delicious ideas to enjoy at home. Happy baking!
Print
Baked Cherry Chocolate Chip Scones
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious cherry chocolate chip scones that are tender, buttery, and perfect for a cozy morning or afternoon.
Ingredients
- 2.5 cups all-purpose flour
- 1/3 cup granulated sugar
- 2.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream, plus more for brushing
- 1 teaspoon pure vanilla extract
- 3/4 cup dried cherries
- 1/2 cup mini chocolate chips
- Coarse sugar, for sprinkling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Cut the cold butter into the dry mix until it resembles coarse crumbs.
- Whisk the heavy cream and vanilla in a separate bowl and stir into the flour mixture.
- Fold in the dried cherries and chocolate chips until just combined.
- Pat the dough into a 7-inch circle about 1 inch thick, then cut it into 8 wedges.
- Place the scones on the baking sheet, brush the tops with heavy cream, and sprinkle with coarse sugar.
- Bake for 16 to 18 minutes until golden brown.
- Serve warm or at room temperature.
Notes
Store baked scones in an airtight container for up to 2 days. Unbaked dough can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
