These chocolate cherry scones are a staple in my house. My kids love them to the point my daughter makes them on her own. Enjoy these simple treats, and shop my affiliate links where I earn a commission if you purchase.
You want to know a secret? It takes my oven more time to preheat than it does for me to prep these chocolate cherry scones and clean the kitchen. I’m not exaggerating. These are so fast to throw together, and when stored in a tightly sealed container on my counter, they taste great the next day when I make them ahead of time.
I cut mine into triangles because I like my scones this way best. It’s easy to shape the dough into a circle, then use my bench scraper to cut the circle into half, then quarters, then eighths. Honestly, my bench scraper is one of those tools I use all the time for so many things. It cuts so well, including items in my nonstick baking pans that I don’t want to scratch and bread dough into smaller pieces for rolls or multiple loaves. That said, you can make drop scones in the “blob” shape or any other shape you want. Don’t make more than 10, however, or you’ll need to adjust the baking time.
One reason I love these scones is that I always have all the ingredients in my house. They don’t call for cream or and specialty ingredients, and adding the oatmeal not only gives them a great texture and flavor, but I pretend like they’re actually good for me. Well, at least better for me….
My kids adore these with dried cherries and chocolate chips. I agree that the cherry chocolate combo works pretty much anywhere. I do make these with dried blueberries and other fruit sometimes, and then I swap out the almond extract for vanilla, but chocolate cherry definitely win the day.
And yes, I admit it. I may have a slight scone obsession. I make them all the time, and I have fun playing with the flavors. As fall draws nearer, I make pumpkin scones (of course), as well as mocha scones (my favorite to serve for brunch!). I’ve even made strawberry bacon scones that have a fabulous sweet and savory combination. These chocolate cherry scones are the ones my kids beg for most mornings, however.
How to Make Chocolate Cherry Scones
Preheat oven to 425 degrees. Melt your butter, but don’t make it too hot – just enough to melt. I set it on the stove to melt while I mix together my dry ingredients. By the time I have them added, the butter has melted, and I simply turn off the stove.
In a large bowl, add flour, sugar, oatmeal, baking powder, salt, and cinnamon. Stir to combine, then add cherries and chocolate chips. I provide measurements, but if you add more, I promise I won’t tell. Stir them to distribute in the dry ingredients.
Add milk to your measuring cup, then the egg and almond extract. Whisk until the egg incorporates fully, then pour the butter in and whisk again.
Pour the wet ingredients over the dry and stir with a spatula just until the mixture comes together. Turn it out on a jelly roll pan lined with a silpat. Use your clean hands to form it into a circle about a half inch tall. Cut into eight triangles with the bench scraper or a knife.
Use the bench scraper to lift the scones and carefully arrange them on the silpat, four to a row and two across. If you don’t have a bench scraper, use a flat spatula to lift them.
Pat any loose edges or crumbs into place.
Place into the oven for 10-13 minutes, until the start to turn golden brown around the edges. Let cool 3-5 minutes, then serve while still warm. These keep well in a tightly sealed container on your counter for up to two days.
Have you ever made chocolate cherry scones? What is your favorite quick breakfast?
Chocolate Cherry Scones
Ingredients
- 10 tablespoons unsalted butter
- 2 cups flour
- 1 1/2 cups oatmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup dried cherries
- 1/2 cup chocolate chips
- 1/3 cup milk
- 1 egg
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 425 degrees.
- Melt your butter and set aside.10 tablespoons unsalted butter
- In a large bowl, add flour, sugar, oatmeal, baking powder, salt, and cinnamon. Stir to combine, then add cherries and chocolate chips. Stir again to distribute.2 cups flour, 1 1/2 cups oatmeal, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/2 cup dried cherries, 1/2 cup chocolate chips
- Add milk, egg, and almond extract to a small bowl and whisk until the egg incorporates fully, then pour the butter in and whisk again.1/3 cup milk, 1 egg, 1/2 teaspoon almond extract
- Pour the wet ingredients over the dry and stir with a spatula just until the mixture comes together. Turn it out on a jelly pan lined with a silpat. Form into a circle about a half inch tall and cut into eight triangles.
- Arrange triangles, four rows, two across with room between to grow a bit. Place in 425 degree oven for 10-13 minutes, until they start to turn golden brown around the edges.
- Let cool 3-5 minutes, then serve while still warm. These keep well in a tightly sealed container on your counter for up to two days.
Notes
- For the cherries and chocolate chips, the amounts are flexible. Add more to your liking!
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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I love how you use melted butter. So easy!
Right? And I don’t have to remember to go buy heavy cream – the one thing in many scone recipes I don’t often have on hand!
@Michelle, is it okay to use heavy cream in this recipe?
It is ok, but it will definitely be richer. It definitely doesn’t need it, but I’ve used it before when I’ve oddly been out of milk but had cream!
This is the best recipe for scones I’ve found yet! Delicious and easy to make. This is my go to scone recipe. Thank you!
Awwww thank you! These are some of my favorites, too. I really appreciate you sharing. It’s comments like this that make my day 🙂
I made this and did it with real cherries pitted and quartered and then mixed in flour in a separate bo we. I also did buttermilk instead of regular milk and it busted added that extra oomph. Next time I might drizzled them with white chocolate but these were so good and easy!! Devouring now.
Oooooo those sound like delicious additions! I don’t have buttermilk in my house all that often, but I’m going to remember to try that next time. Thanks for the ideas!
What substitute would you recommend if I wanted to make them without the oatmeal?
This recipe is really designed to be made with oats, so I have never tried to make it without them. In general, if you want to bake without oats, there are some replacements you can try, but I cannot vouch for them in this recipe. You can try quinoa flakes, but I suspect that’s not the direction you’re looking to go. You can also try half flour and half almond meal as a substitute, which works in many recipes. I hope that helps!