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Ridiculously Easy Chocolate Chip Cherry Scones
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

These amazing Ridiculously Easy Chocolate Chip Cherry Scones will stop you in your tracks with the first melt-in-your-mouth delicious bite! And you can put them together in less than 10 minutes (hands-on time)!

Servings: 14
Calories: 290 kcal
Author: Chris Scheuer
For the scones:
  • ½ cup dried cherries
  • 1 cup heavy cream
  • 8 tablespoons butter
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup mini chocolate chips
For the glaze:
  • 2 cups powdered sugar
  • 4 tablespoon milk or half and half maybe more
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pure almond extract
For the scones:
  1. Place the cherries in a small bowl and cover with boil water. Set aside while you prep the other ingredients.
  2. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
  3. Measure 1 cup heavy cream and place it in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  4. Whisk flour, sugar, cornstarch, baking powder, baking soda and salt in a medium-size bowl. Stir to combine and then add the chocolate chips and stir again. Set aside.
  5. Drain the cherries well then turn out onto several thicknesses of paper toweling. Wrap the cherries in the paper towels tightly to remove any excess moisture. Transfer the cherries to a cutting board and roughly chop them with a sharp knife.

  6. Transfer the cherries to the bowl with the flour mixture and stir well.

  7. After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
  8. Add the cream mixture to the dry ingredients and stir with a rubber spatula until all flour is incorporated. The batter will be very thick, like cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
  9. Spray a cookie scooper (see Café Tips above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. Space the scones at least 2-inches apart to allow for some spreading.
  10. Refrigerate scones for at least 15 minutes (longer is fine).
  11. Bake for 10-15 minutes or until light golden brown. Transfer to a wire cooling rack.
For the glaze:
  1. While the scones are baking, make the vanilla almond glaze. Combine the powdered sugar, milk (or half and half) and extracts in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more milk or half and half.) Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over the warm scones as soon as they come out of the oven, You can either come the scones completely or just drizzle the icing over the scones. Any excess icing will drip onto the sheet pan or foil. If you can wait, let the glaze set before serving.
  2. Store in an airtight container or freeze for longer storage.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

The recipe makes 12-14 average-size scones. You can make them bigger or smaller to your preference.

Nutrition Facts
Ridiculously Easy Chocolate Chip Cherry Scones
Amount Per Serving
Calories 290 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 43mg14%
Sodium 194mg8%
Potassium 127mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 633IU13%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.