Chocolate - Cherry Scones

Cherries and Chocolate are a match made in heaven.
This sweet gluten free drop scones are simple to make and delicious to eat on any occasion.
You can also make our blueberry- lemon scone recipe or our keto blueberry scone recipe. 

Ingredients (10-12 scones)

  • 2 cups Extra White Gold all-purpose flour , plus more for work surface
  • 1/2 cup (100gsugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup (1 stick; 115g) unsalted butter, very cold
  • 1/2 cup (120ml) heavy cream or buttermilk plus more for brushing
  • 1 large egg
  • 1/2 cup roughly chopped cherries (without the liquids)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • optional: coarse sugar for topping


  1. Whisk flour, sugar and baking powder together in a large bowl. Grate the cold butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. 
  2. Whisk 1/2 cup cream, the egg, and vanilla extract together in a small bowl. Mix the flour mixture, add cherries and chocolate chips. Until  all incorporated.
  3. To make the scones: Mix dough in the bowl until it comes together nicely. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. 
  4. Brush scones with remaining heavy cream or egg wash. 
  5. Place scones on a plate or lined baking sheet and freeze for at least 25 minutes.
  6. Meanwhile, preheat oven to 400°F. Sprinkle sugar and bake for 25-30 minutes until golden. Remove from the oven and cool for a few minutes. 
  7. Leftover scones keep well in the refrigerator, covered for 5 days.



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