Double Chocolate Scones with a Cherry Twist

Step 1

Lightly heat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and salt until everything is well combined. Stir in the chocolate chips so they’re evenly distributed.

Step 2

In a separate bowl, mix the heavy cream with the almond and vanilla extracts. Pour this into the dry ingredients and gently fold everything together with a spatula until the dough just comes together in big clumps. Then, carefully fold in the cherry pie filling, trying not to overwork the dough.

Step 3

Turn the dough out onto a floured surface or a large cutting board and gently shape it into a roughly 10-inch wide disc about an inch thick. Use a sharp knife to cut the disc into 8 wedges, and transfer them to your prepared baking sheet.

Step 4

Bake the scones for 10 minutes at 425°F, then lower the oven temperature to 375°F (190°C). Give the tray a little turn and bake for another 10 minutes or so, until the scones have a nice crisp crust and the edges look dry but the inside stays soft and moist.

Step 5

Once done, take the scones out of the oven and let them cool on a wire rack for about 15 minutes before digging in.

Serving Advice

Serve warm with a pat of butter or a drizzle of honey. They also pair beautifully with a cup of coffee or tea. For an extra indulgence, add a dollop of whipped cream or clotted cream.

Storing Leftovers

Store scones in an airtight container at room temperature for up to two days. To keep them fresh longer, freeze in a sealed bag for up to one month and reheat before serving.