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.





Made it for brunch on Sunday!! Yummy !!
I am going to make it again. So good!!

Dana Hr

Dana Hr

Scones always look so hard to make but, this recipe is perfect. So easy and delicious!!! Highly recommend making them.
Next on my list, Iist the blueberry scones!

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