Cherry Almond Dark Chocolate Scones - Eat. Drink. Love. (2024)

Ingredients

For the scones:

• 3 1/4 cups flour
• 2 tbs. granulated sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cups cold butter, cut into pieces
• 1 cup buttermilk
• 2 tsp. vanilla extract
• 1 1/2 cups fresh cherries, pitted and chopped
• 3/4 cup good-quality dark chocolate morsels
• 1/2 cup sliced almonds
• melted butter
• raw sugar for sprinkling on top

For the cherry glaze (optional):

• 1 cup fresh cherries, pitted and chopped
• 2 tsp. water
• 1/4 tsp. vanilla extract
• 1 tsp. lemon juice
• 1 1/2 cups of powdered sugar

Instructions

For the scones:

1. Preheat the oven to 425 degrees. Prepare a large baking sheet with a baking mat, parchment paper, or spray with non-stick spray.
2. In a large bowl, combine the flour, sugar, salt, baking soda, and baking powder. Using two butter knives, a pastry cutter, or a fork, cut the butter into the flour mixture until it forms coarse crumbs.
3. Stir in the buttermilk and vanilla extract. Fold in the cherries, dark chocolate, and almonds using a spoon or your hands.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. If the dough seems sticky, add more flour. Divide the dough in half and form each half into 7-inch circles. Then using a biscuit cutter (or your hands), divide each circle into about 8 pieces.
5. Place the scones onto the baking sheet. Brush each scone with some melted butter. Sprinkle some raw sugar on top. Bake for about 10 minutes or until the scones start to turn golden around the edges.

For the cherry glaze:

1. Add the cherries and water to the bowl of a food processor. Blend until smooth. Pour the mixture into a bowl.
2. Stir in the vanilla extract, lemon juice, and powered sugar. You may find that you need to add more powdered sugar if the cherries you are using are more juicy. If it seems to thick, add more water.
3. Spoon some of the glaze on top of each warm scone. Serve immediately or store in an airtight container.