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Why You’ll Love My Recipe
These Chocolate Cherry Scones take my classic scone base and level it up with decadent chocolate chips and fresh, juicy cherries! They’re buttery, flaky, and perfectly crisp on the edges – everything a proper scone should be. This recipe makes a generous batch of 18, so you can enjoy some now and freeze the rest for later. No wonder it’s my most popular scone recipe!
If you want to keep things simple, start with my The Best Scones Ever recipe, or serve these alongside my Lemon Cranberry Scones for a gorgeous morning spread.
Reader Review
Lemon and blueberry scones are my fave, but I am totally making these tonight, yum!
Karlynn’s Recipe Notes
- Skill Level: These scones require a bit more attention than everyday cookies, but they’re easy to manage and totally worth the effort!
- Total Time: You can prep and bake your scones in about 30 minutes.
- Variations: Try folding in other fruits like blueberries and raspberries, or a handful of toasted nuts for extra crunch. Serve with butter, Homemade Raspberry Jam Using Honey, or alongside my Lemon Blueberry Coffee Cake for a sweet breakfast treat!
- Tools For This Recipe: You will need a large baking sheet, medium and large mixing bowls, a whisk, knives or a pastry blender, and a spatula for handling the dough.
What You’ll Need for Ingredients
Cherries: Use 1½ cups of cherries, sliced and laid on a paper towel to absorb the excess moisture. Karlynn’s Tip: You can use fresh or frozen fruit in this recipe! Frozen cherries add more moisture, which can make folding a bit trickier, but they work just fine if you take your time.
Chocolate Chips: Choose mini or regular-sized chips, depending on your preference. Karlynn’s Tip: For an extra decadent twist, try using a combination of dark and milk chocolate chips, or even chocolate chunks for larger pockets of gooey, melty chocolate in each scone.
Butter: Butter is what gives these scones their signature flaky layers and rich, tender flavor. Karlynn’s Tip: Grate frozen butter into the flour mixture to get your scones perfectly crisp. Make sure no pieces are larger than pea-sized to keep the texture even!
Flour: Combines with sugar, baking powder, and the other dry ingredients to form your dough. Karlynn’s Tip: If the dough feels too dry, add a splash of heavy cream. Butter brands vary in water content, which can affect dough consistency, so adjust as needed.
How To Make Chocolate Cherry Scones
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a medium-sized bowl, combine the sour cream and baking soda. Then whisk the other dry ingredients together in a large mixing bowl.
- Cut in the butter until it resembles coarse peas in the flour mixture.
- Add in the sour cream and beaten egg, then mix gently.
- Once the mixture is almost completely combined, add in the chocolate chips. Mix gently again. Then, add in the cherries and mix gently.
- Scoop the dough together and roll it into one large log. Cut the log into three pieces, then flatten each round disk into a 6-inch circle, about one inch thick. Cut into 6 equal triangles.
- Place your 18 scones on the prepared baking sheet.
- Bake until the scones are light golden brown on the top and bottom, approximately 20 minutes.
Karlynn’s Tips and Tricks for the Perfect Chocolate Cherry Scones
- Fold in the Cherries: Be gentle with the dough and fold the cherries in rather than mixing them. This stiff dough is key to getting crisp, tender scones, and folding helps keep the fruit intact!
- Shape for Even Baking: So all scones bake evenly, make sure each disk is uniform in thickness from edge to center. Avoid thin edges so every scone cooks at the same rate.
- Chill When Needed: If your dough becomes too soft from handling, pop the cut scones in the fridge for about 15 minutes before baking. This chills the butter and helps the scones come out flaky!
Storage Instructions
These Chocolate Cherry Scones store easily and freeze just as well! Here’s how to keep them at their best.
Room Temperature: Store your fully cooled scones in an airtight container at room temperature for up to 3 days.
Freezer: Place the cooled scones in a freezer-safe container or zip-top bag. They’ll keep well in the freezer for up to 3 months, according to USDA food safety guidelines.
More Delicious Scone Recipes
If you loved these Chocolate Cherry Scones, you’ll want to check out these other Biscuits & Scones recipes next:
- Lemon Scones are light, zesty, and pair beautifully with a cup of tea.
- Try these Pumpkin Spice Scones for warm, cozy, fall flavors!
- Crispy, Buttery Blueberry Scones combine sweet, fresh berries with a crisp outside for tender, snappy bites.
And just like that, your Chocolate Cherry Scones are ready to enjoy! These are perfect for a sweet breakfast or as an afternoon snack.
Give this recipe a try and let me know how your batch turns out in the comments below. I love seeing how you make these treats your own!
Happy Baking!
Karlynn
Chocolate Cherry Scones
Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups flour
- 1 cup white sugar
- 1 ½ cups cherries, fresh or frozen see notes
- 1 cup chocolate chips, mini or regular size
- 1 cup butter
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a medium-sized bowl combine the sour cream and baking soda together.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Cut in the butter using two knives scissor style or with a pastry blender until it resembles coarse peas in the flour mixture.
- Add in the sour cream and beaten egg, gently mixing until it’s almost together.
- Once the mixture is this close to being completely combined, add in the chocolate chips. Mix gently again. Add in the cherries and mix gently until throughout the dough.
- Scoop the dough together and roll it into one large log. Cut the log into three pieces. Flatten each round disk into a 6-inch circle that is about one inch thick, then cut into 6 equal triangles.
- Take your 18 scones and place on the prepared baking sheet.
- Bake until the scones are light golden brown on the top and the bottom ( don't overbake them), approximately 20 minutes.
- Remove and cool on a baking rack. Store in a closed container at room temperature for up to 3 days, or freeze in a freezer-safe container or bag for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Althea says
Could I reduce the sugar in this recipe? By how much?
Nadia says
Have you tried making the scones with frozen cherries?
Shannon says
Lemon and blueberry scones are my fave but I am totally making these tonight, yum!
Josh S says
I like chocolate chip
glogirl3 says
I like cranberry and white chocolate scones.
Asiya says
I love blueberry scones!
MarlaF says
Chocolate chip scones!
MarlaF says
THat plate is beautiful!
skinebones says
White Chocolate and Raspberries Scones!
Madbcbabe says
I have enjoyed white chocolate raspberry more than once this season
Richard Rector says
Hear, Hear.
Michelle B says
I love cheese scones!
Sarah L says
I love caramel apple scones.
travelluna says
I have only had Cranberry Orange Scones and it was a favourite
Peggy Doyle says
I love lemon cranberry scones
awabia says
I love a
magnalicious says
I like raisin scones. These ones looks delicious though – I have never had cherry chocolate scones.
Bill McMillan says
My favourite scones are cream scones
Bianca at Sweet Dreaming says
chocolate chip or cinnamon scones are my fav!
Nadia says
Have you ever tried making these scones with frozen cherries?