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Dark Chocolate Cherry Scones

Going, going, scone.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Baking Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 455kcal


  • 1 stick very cold unsalted butter (cubed)

Dry ingredients:

  • 3 cups all purpose flour (tested with White Lily)
  • 2 Tbsp baking powder
  • ½ cup sugar
  • 1 tsp salt

Wet ingredients:

  • 2 eggs
  • ¾ cup cold evaporated milk (plus more in case if the batter seems dry--mine needed one cup)
  • 1 tsp vanilla extract
  • tsp almond extract


  • ¾ cup dark chocolate chunks
  • 1 cup cherries (pitted)


  • Preheat oven to 450°F. Grease a baking sheet and set aside.
  • In a very large mixing bowl, mix together all dry ingredients. Set aside.
  • In a small mixing bowl, beat eggs very well until no streaks of eggwhite remains. Add in remaining wet ingredients and mix very well until all combined. Set aside.
  • Add butter to dry ingredients. Using a pastry blender, cut butter into flour until butter is cut into pea-sized pieces.
  • Once the butter is in small pieces and spread throughout the dough flour mixture, make a well into the flour and pour in the wet ingredients. Add the mix-ins on top of the wet ingredients.
  • Use a spatula to gently stir the mixture together. Mix together just until combined. DO NOT OVERMIX. If the dough seems too dry or if you live in a dry climate, you can add
  • Dust flour onto work surface (I use a clean countertop) and pour dough onto it. Roll out to into a disk that is about 1 inch to 1.5 inches in depth.
  • Using a pastry scraper, cut the disc into 8 equal wedges.
  • Add wedges to greased baking sheet, leaving some space in between, and bake for 15 minutes or until browned.
  • Remove from oven and place on a cooling rack or serving platter. Serve warm.


It's important to keep this dough cold before it goes in the oven. It creates that fluffy doughy DREAMY texture.
I like to place my can of evaporated milk in the fridge the night before I make these.
For the cold butter, I just toss it in the freezer while the oven is preheating and while I'm mixing up the wet and dry ingredients.
If large amounts of butter stick to the pastry blender, use a spoon or a butter knife to scrape it off rather than using fingers to not warm the butter. 
Click here to purchase a pastry cutter and a dough scraper in one set.
Click here to purchase the cherry pitter I recommend. I LOVE MINE! It's like a hole punch for cherries and you can also use it for olives.
Some people like to glaze scones. I like these without. That's just me personally. If you want to glaze them up, Just whip together 1 cup powdered sugar and 2 tsp milk and drizzle it over the top.
Scones are best served fresh, so plan to eat them within a day or two or drop the leftovers with a loved one.


Calories: 455kcal | Carbohydrates: 63g | Protein: 8g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 37mg | Sodium: 655mg | Potassium: 258mg | Fiber: 2g | Sugar: 23g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 3mg