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 to help keep this site running 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.
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?
These delicious and easy chocolate cherry scones are ready start to finish in 20 minutes. The classic cherry and chocolate flavor gets a boost with almond extract, making these perfect to serve to guests for brunch or just to make for a fun weekend breakfast.
- 10 T butter
- 2 c flour
- 1 1/2 c oatmeal
- 1/3 c sugar
- 1 T baking powder
- 1/2 t salt
- 1/4 t cinnamon
- 1/2 c dried cherries
- 1/2 c chocolate chips
- 1/3 c milk
- 1 egg
- 1/2 t almond extract
- Preheat oven to 425 degrees.
- Melt your butter and set aside.
- 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.
- 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.
- 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 into 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.