These cherry scones have dried cherries, dark chocolate and a hint of almond extract. These are perfect for breakfast, brunch, or a sweet afternoon treat.
Twenty years ago, my husband and I took a trip to Montreal. On the way home, we spent a few days at a quaint bed and breakfast in the White Mountains of New Hampshire. My most vivid memory of this inn is the breakfast. Breakfast was served in a beautiful sunroom with views of the grounds. It was elegant yet homey at the same time.
The atmosphere was lovely, but the food was spectacular. I remember ordering quiche filled with spicy andouille sausage that knocked me off my feet. It was very spicy and so delicious. But it was the scones that I remember most vividly. They were scrumptious – buttery and perfectly sweet. I have loved scones ever since.
My love of scones continues with this Cherry Chocolate Almond version. I have a weakness for anything chocolate-almond and these flavors pair perfectly with cherries. I like the chew of dried cherries, and combined with dark chocolate and almond extract, these scones are delicious.
I chose to finish these scones with a dusting of powdered sugar. But, it would be perfectly acceptable to drizzle with a powdered sugar glaze if you so desire!
Grab a cup of coffee or tea to enjoy with one of these scones. It’s a sweet start to any day or a welcome afternoon treat.
More breakfast recipes to try
These scones are studded with dried cherries and chocolate and have a hint of almond extract. Scones are ideal for breakfast, brunch, or a sweet afternoon snack.
- 6 tablespoons cold butter, cut into cubes
- 2 cups flour
- 3 tablespoons sugar, plus extra for sprinkling on top of the scones
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cherries
- 1/2 cup dark chocolate chips
- 2 ounces dark chocolate baking bar, chopped
- 1 cup heavy cream, plus extra for brushing the top of scones
- 1 teaspoon almond extract
Preheat oven to 400 degrees. In a mixing bowl, add flour and cold butter. Using a pastry cutter, blend the flour and butter together until the mixture resembles pea-sized crumbs. Stir in sugar, baking powder, and salt. Fold in cherries and chocolate. Add cream and almond extract and gently stir until just combined.
Dump dough onto pastry board. Shape the dough into a circle approx. 7-8 inches in diameter. Cut into 6-8 wedges. Place on a parchment-lined baking sheet. Brush the top of the scones with cream and sprinkle with sugar.
Bake for 15-20 minutes until lightly golden brown. Let cool. Sprinkle with powdered sugar. Store in an airtight container.
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