Chocolate Cherry SconesI’m a HUGE fan of scones! Buttery, slightly dense, subtly sweet, and perfect with a cup of coffee. In my opinion, a scone needs all three of the aforementioned characteristics to be perfectly delicious. I think that’s been accomplished here.Chocolate Cherry SconesThese CHOCOLATE + CHERRY SCONES are loaded with macerated (Don’t worry, I’ll explain what that means!) dried cherries and semi-sweet chocolate chips and finished with a simple cherry glaze. They’d be the perfect addition to any breakfast or brunch and would also serve well as dessert! Shoot. Let’s just have scones for breakfast, lunch, and dinner! WHO’S WITH ME!? (Sorry for the shouting. It’s late and I’m tired and maybe even slightly delirious.)

Chocolate Cherry SconesThe first thing we are going to do is soak the dried cherries in a simple syrup. This process is called macerating and simply means “to soften by soaking in a liquid”. This will hydrate the tart dried cherries and leave us with a beautifully colored and lightly flavored liquid, which we’ll use in our glaze.

Start by adding the water and sugar to a small saucepan. Scrape the seeds from the *vanilla bean and add them, along with the now empty pod, to the pan. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved completely. Stir in the dried tart cherries and return to a simmer before removing from the heat. Once cooled, transfer the cherries and liquid to a covered container and refrigerate overnight.

*If you don’t have a vanilla bean, you can substitute with pure vanilla extract or vanilla paste.  

The following day, set a strainer over a small bowl to drain the cherries.

Alright, now let’s get started!

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

Here’s the deal: it’s REALLY important that you keep your ingredients COLD. Especially the butter! Truth-be-told, I actually keep all of my ingredients in the refrigerator until right before I need them. Yup! Even the dry ingredients. This is essential to creating steam pockets during baking and will make your scones taste like pillowy clouds of heavenly goodness.


Sift the flour, granulated sugar, baking powder, and kosher salt into a large large bowl.

Now, cut the (cold!) butter into small cubes and toss them into the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.Chocolate Cherry SconesChocolate Cherry Scones Valentines DayFold in the strained macerated tart dried cherries and semi-sweet chocolate chips.Chocolate Cherry Scones Valentines Day In a separate bowl, whisk the heavy cream and egg to combine. Drizzle it into the flour-butter mixture, stirring gently until mostly combined. Be careful not to overwork the dough! Splash in a small amount of heavy cream if the mixture is overly crumbly and impossible to work with, but keep in mind that the dough shouldn’t be overly wet.

Using a #10 scoop, place the scones onto a cookie sheet lined with parchment paper and brush with egg wash. Bake at 350 degrees for 25-30 minutes or until the scones are golden brown and cooked through completely.Chocolate Cherry SconesWhile the scones are baking, make the glaze. Simply whisk together the sifted powdered sugar, reserved cherry syrup, and heavy cream in a small bowl.Chocolate Cherry SconesOnce the scones have finished baking, allow them to cool for 3-5 minutes before moving them to a cooling rack. Place the cooling rack onto a baking sheet lined with parchment paper and, while still warm, generously glaze the scones.Chocolate Cherry SconesChocolate Cherry Scones



1/2 cup water

1/2 cup granulated sugar

1/2 vanilla bean

1 cup dried tart cherries


3 cups all purpose flour

1/3 cup granulated sugar

5 teaspoons baking powder

1/4 teaspoon Kosher Salt

6 ounces (1 1/2 sticks) unsalted butter, chilled and cubed

1/2 cup semi-sweet chocolate chips

1 egg

1 cup heavy cream


1 cup powdered sugar, sifted

3 Tablespoons cherry syrup, reserved from Macerated Cherries

2 Tablespoons heavy cream

If you end up making this recipe, I’d love to hear (and see!) how it turns out. Leave a comment below and tag your pictures on Facebook, Instagram, and Twitter with #JoshuaJHager so I’m sure to see them.


Sharon Joy Kane - February 13, 2015 - 2:25 am

How much vanilla extract or paste would you substitute for the bean pod?

Probably Baking - March 19, 2015 - 10:36 pm

Yes yes yes to dried cherries and chocolate <3