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Chocolate Cherry Scones

Three kinds of chocolate - dark chocolate, white chocolate, and cocoa powder - ensure a serious chocolate flavour that's balanced by the tart bite of dried cherries.
Yields 12 scones





  • 3 oz [85 g] Rogers' Chocolates Fondue and Baking Wafers, Milk or Dark
  • ½ cup [85 g] Rogers' Chocolates Chocolate Chips, White
  • ½ cup [85 g] Dutch-processed unsweetened cocoa powder
  • ½ cup [85 g] dried cherries
  • ½ cup [100 g] sugar
  • 2½ cups [300 g] all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 6 Tbsp [85 g] unsalted butter, chilled
  • 1 large egg
  • ¾ cup [180 ml] full-fat buttermilk

chocolate cherry scones



Tip: For light, fluffy scones, start with very cold butter and don't overmix the dough.

Preheat the over to 400ºF [200ºC]. Line two baking sheets with parchment paper.

Using a food processor, pulse the chocolate chips, white chocolate, cocoa powder, cherries, and sugar until the chocolate is finely ground, about 30 seconds.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the chocolate mixture to the flour mixture and use your hands to mix well. Cut the cold butter into ½ in [12 mm] cubes and add to the mixture. Using a pastry cutter or two knives, cut the butter into the mixture until the mixture resembles wet sand.

In a liquid measuring cup, lightly beat the egg with buttermilk. Pour the buttermilk mixture into the dry ingredients and blend with a hand mixer until combined.

Lightly flour your hands and transfer the dough to a lightly floured work surface. Form the dough into a mound and divide it into three equal portions. Flatten each piece of dough into a 5 in [12 cm] circle about 1 in [2.5 cm] thick. Cut one circle into quarters to form four wedges. Place the wedges on the prepared baking sheet so there is 1½ in [4 cm] between them. Repeat with the two remaining circles of dough.

Bake for 15 minutes, or until the scones are puffed and cracked on top. Using a spatula, immediately move the scones to a wire rack to cool. Store in an airtight container at room temperature for up to 4 days; or wrapped tightly in plastic wrap in the freezer for up to 2 months. To defrost, move the wrapped scones to the refrigerator overnight. Reheat in a 375ºF [190ºC] oven for 3 to 5 minutes.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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