These cherry chocolate chip scones are tender, buttery, and studded with bursts of tart cherry and pockets of melty chocolate. They bake up golden on the outside with a flaky, slightly crumbly interior and smell like a cozy bakery. They’re quick to make and perfect for breakfast, brunch, or an afternoon treat — and if you want a wider brunch spread, try pairing them with our banana chocolate chip muffins recipe for variety.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 385 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Fat: 21 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 350 mg
Why Make This Cherry Chocolate Chip Scones
These scones balance sweet and tart — bright cherries cut through rich chocolate and butter for a satisfying bite. They come together quickly with simple pantry ingredients, and the texture is a crowd-pleaser: crisp edges, soft centers, and a tender crumb. They’re ideal for a homemade bakery feel without long prep, and they freeze well for make-ahead mornings.
How to Make Cherry Chocolate Chip Scones
This recipe uses cold butter and gentle handling to keep scones flaky. Keep ingredients cold, mix just until combined, and don’t overwork the dough. Cherries can be fresh or frozen; if using frozen, fold them in straight from the freezer to avoid excess moisture. Chill the shaped dough briefly for even rising if your kitchen is warm.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mixing
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. Gently fold in the cherries and chocolate chips. In a separate bowl, whisk together the cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
Step 3: Cooking
Turn the dough out onto a lightly floured surface and knead gently 3–4 times until it comes together. Pat the dough into a circle about 1 inch thick and cut into 8 wedges. Place the scones on the prepared baking sheet about 1 inch apart. Bake for 15–20 minutes or until golden brown on top and a toothpick inserted near the center comes out clean.
Step 4: Finishing
Allow scones to cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool a bit more before serving. Serve warm for melty chocolate and tender texture.
How to Serve Cherry Chocolate Chip Scones
Serve warm with a pat of butter, clotted cream, or a light drizzle of vanilla glaze. They’re lovely alongside coffee, tea, or a chilled glass of milk. For brunch, pair with scrambled eggs, fresh fruit, and yogurt. For dessert, add a scoop of vanilla ice cream or whipped cream.
How to Store Cherry Chocolate Chip Scones
- At room temperature: Store in an airtight container for up to 2 days. Reheat briefly in a low oven to refresh texture.
- In the refrigerator: Keep in an airtight container for up to 5 days. Warm before serving.
- In the freezer: Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes.
Expert Tips for Perfect Cherry Chocolate Chip Scones
- Keep butter very cold: this gives flaky layers. Return butter to the fridge if it softens while cutting in.
- Use a light touch: overmixing develops gluten and makes scones tough. Stop when dough comes together.
- If cherries are juicy, pat them dry and toss with a tablespoon of flour to prevent soggy dough.
- Chill dough 10–15 minutes before cutting if your kitchen is warm — this helps the scones hold their shape.
- For even browning, rotate the baking sheet halfway through baking.
Delicious Variations
- Almond Cherry: Add 1/2 teaspoon almond extract and swap chocolate chips for sliced almonds.
- Orange-Cherry: Add 1 tablespoon orange zest and a simple orange glaze on top.
- White Chocolate & Pistachio: Use white chocolate chips and 1/4 cup chopped pistachios.
- Vegan Option: Replace butter with a vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water) and a plant-based cream.
- Cinnamon Sugar Top: Brush scones with a little cream before baking and sprinkle cinnamon sugar for a crunchy top.
Frequently Asked Questions
Q: Can I use frozen cherries?
A: Yes. You can use frozen cherries straight from the freezer. Toss them with a little flour and fold in gently to prevent bleeding into the dough. Do not thaw fully or they will release too much moisture.
Q: My scones were dry — what did I do wrong?
A: Overbaking or overmixing can dry scones. Bake until just golden; check at the lower end of the time range. Mix until ingredients just come together — a few small dry spots are okay because heat will finish mixing.
Q: Can I make the dough ahead of time?
A: Yes. Shape the scones and keep them covered in the fridge for up to 24 hours before baking. You can also freeze unbaked scones on a baking sheet, then transfer to a bag; bake from frozen adding a few extra minutes.
Q: How can I get bigger, taller scones?
A: Keep the dough thicker (1.5 inches), avoid overworking, and bake at a high temperature (400°F) so they rise quickly. Chilling the dough briefly before baking also helps.
Q: Can I use different chocolate?
A: Absolutely. Dark, semisweet, milk, or white chocolate all work. Chop a chocolate bar for larger chunks that melt into pockets throughout the scone.
Conclusion
These cherry chocolate chip scones are simple to make, full of flavor, and a comforting bakery-style treat you can enjoy at home. Their mix of tart cherries and sweet chocolate creates a delightful contrast, and the lightly crisp exterior with a tender interior makes them irresistible warm from the oven. Give them a try — they’re a dependable recipe that brightens mornings and makes for a lovely homemade gift.
Print
Cherry Chocolate Chip Scones
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Tender and buttery scones filled with tart cherries and melty chocolate, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gently fold in the cherries and chocolate chips.
- In a separate bowl, whisk together the cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and knead gently 3–4 times until it comes together. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
- Place the scones on the prepared baking sheet about 1 inch apart. Bake for 15–20 minutes or until golden brown. Allow to cool slightly before serving.
Notes
Serve warm with butter, clotted cream, or vanilla glaze. Store in an airtight container for up to 2 days at room temperature, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 385
- Sugar: 20g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
