Dried Cherry & Chocolate Chip Scones

 

For some unexplainable reason eating a scone, especially one warm just out of the oven, feels like an indulgence. Serving a platter of scones seems to turn an ordinary breakfast, brunch and/or afternoon tea into an extraordinarily festive one. Whether you prefer them sweet or savory, there is nothing better than a great homemade fluffy, buttery, crumbly scone. If you have never experienced the joy of a freshly baked scone, you absolutely must. But not to worry. I'm here to help you enter the world of scone euphoria. 

There are an almost endless number of fruit (fresh and/or dried) and/or fruit and nut combinations to consider when making scones. Having just come back from Door County, the cherry capital of the Midwest, with a bag of sweetened dried cherries I was inspired to make these rich, buttery, irresistible Dried Cherry and Chocolate Chip Scones. 

Forgive me for being a bit redundant but when it comes to making scones, ingredients truly do matter. A European style butter (I like Kerrygold), heavy cream and a good quality vanilla all combine to create the most mouthwatering scones. I almost decided to make them using only one egg (thus explaining the photo), but ultimately trusted my instincts and went with using two eggs. If not using chopped chocolate in a recipe, I much prefer using the Guittard Super Cookie Chips rather than a traditional chocolate chip. If you can't find them, then chop up some semi-sweet chocolate rather than use chocolate chips.

Some scone recipes call for cutting the butter into the dry ingredients with a pastry blender or your fingers. This recipe uses a food processor instead. Yes, it's one more kitchen tool to clean up, but it works well to create those pea sized pieces of butter into the dry ingredients. In addition, the butter stays slightly chilled. After adding the cream/egg/vanilla mixture to the dry ingredients, you want a dough that isn't too wet or too sticky. Begin with using 2/3 cup of heavy cream and add more as necessary, but only one teaspoon at a time.

Once made, the dough is turned out onto a lightly floured surface and shaped into a 7" circle. The thickness of your dough should be at least an inch. Allowing the dough rest and chill helps to relax the gluten and ensures the flour has time to properly hydrate for a moist and tender crumb. While you can freeze unbaked scones, I prefer to chill them in the refrigerator for at least 45 minutes before baking them. In addition to creating a better rise and flakier and a more tender texture, chilling the butter is a key step in the scone making process. 

Before baking, generously brush the scones with some heavy cream and then very liberally sprinkle with sparkling sugar. The crunch and added sweetness of the sugar add to its' texture as well as its's flavor.

I have always served scones with whipped butter and/or preserves. But I decided to splurge and buy some clotted cream (Whole Foods is a good source). And honestly, I may never be able to eat another scone without clotted cream for the rest of my life. Clotted cream is a game changer!! Yes, you can make your own (I haven't yet), but the imported store-bought clotted cream is to die for.

You really don't need an occasion or even a reason to make these buttery, flaky, perfectly moist, deeply flavorful Dried Cherry and Chocolate Chip Scones. However, Mother's Day, Memorial Day Weekend and/or a Weekend Brunch may be what entices you to make them sooner rather than later. Additionally, if you are invited to spend the weekend with friends, a platter of these scones would make the most perfect, most utterly delicious hostess gift! 

Recipe

Dried Cherry & Chocolate Chip Scones

Makes 8 Large Scones

Ingredients

2 3/4 cups (330g) all-purpose flour (recommend King Arthur or Janie's Mill Flour)

1/3 cup (67g) granulated sugar

3/4 teaspoon Kosher salt

1 Tablespoon baking powder (see notes)

1/2 cup (113g) very cold unsalted butter cut into small pieces (European style butter recommended)

1 cup (150g) dried sweetened cherries

1 cup (170g) semi-sweet chocolate chips

2 large eggs

2 teaspoon vanilla extract

2/3 cup heavy cream (Plus more if dough is too dry. Add only one teaspoon at a time)

Heavy cream for brushing on scones before baking

Sparkling sugar

Clotted Cream

Whipped Butter

Directions

1. Begin by cutting your butter into small pieces. Place in the freezer while you measure out your other ingredients.

2. Place the flour, sugar, Kosher salt, and baking powder into the bowl of a food processor fitted with a blade attachment. Pulse to combine.

3. Add in the butter. Pulse 10-12 times until the butter is reduced to pea sized pieces. Transfer the mixture to a large bowl. Stir in the dried cherries and chocolate chips.

4. Whisk together the whipping cream, eggs, and vanilla until well blended.

5. Make a well in the center of the flour mixture and pour in the cream/egg mixture. Use a large fork to blend the wet and dry ingredients together. When the dough begins to gather use a plastic scraper to gently knead the dough into a ball shape. If there is any loose flour on the bottom of the bowl, drizzle in a little more heavy cream 1 tablespoon at a time until the dough just comes together. Note: You don't want your dough too wet!

6. Transfer the dough a lightly floured surface. Gently shape the dough into a 7" round (it should be at least an inch high).

7. Using a knife dipped in hot water, cut the round crosswise into 4 equal triangles. Then cut each triangle in half.

8. Transfer the scones to a small baking sheet or platter. Cover well with plastic wrap and chill for at least 45 minutes. Note: You can make them the night before & keep well covered & chilled in the refrigerator.

9. Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper.

10. Transfer the scones to the baking sheet. Generously brush the scones with heavy cream, then liberally sprinkle sparkling sugar on the tops of the scones.

11. Bake for 20-23 minute or until they are a light golden brown. Remove the scones from the oven and let rest on the baking pan for 5 minutes. Remove from the pan and transfer to a platter.

12. Serve the freshly baked scones with clotted cream, whipped butter and/or your preserves of choice.

Notes: (1) If using Rumford baking powder, the scones will not rise when baking if the scones are frozen. (2) I used 2 large eggs in this recipe (not the one egg shown in the photo). (3) You can use 1 1/4 cups of dried cherries and 3/4 cup semi-sweet chocolate chips or any variation totaling up to 2 cups. (4) After chilling the scones for 60 minutes you can transfer to a freezer Ziplock bag and place in the freezer. Frozen scones are good for 3-4 weeks. Bake as directed, increasing time as necessary. (5) I used the Guittard Super Cookie Chips. (6) To reheat room temperature scones, place on a baking sheet, lightly tent with aluminum foil and warm for 10 minutes in a preheated 350 F degree oven. (7) Instead of dried cherries and chocolate chips, you can use all dried cherries, a combination of dried cherries and dried blueberries, dried cranberries, dried cherries and chopped toasted pecans, dried apricots and candied ginger, and/or currents.

Cherry Orchards, Sister Bay, Wisconsin (April 2026)