Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons black onyx cocoa powder (from Savory Spice Shop®)
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons miniature semisweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup cherry pie filling
Why This Recipe Is A Must Try
Practical Cooking Tips
- Don’t overmix the dough; mix just until ingredients come together to avoid tough scones.
- Chill the dough before baking to help the scones hold their shape and rise well.
Step 1
Heat your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large bowl, mix together the flour, cocoa powder, brown sugar, baking powder, and salt until everything is well combined. Then fold in the chocolate chips.
Step 2
In a separate bowl, whisk the heavy cream with the almond and vanilla extracts. Pour this into the dry ingredients and gently stir with a spatula until the dough just starts to come together in big clumps. Carefully fold in the cherry pie filling, trying not to overwork the dough.
Step 3
Turn the dough out onto a clean surface and shape it into a roughly 10-inch diameter disc about an inch thick. Cut this into 8 wedges and place them on your prepared baking sheet.
Step 4
Pop the scones into the oven and bake for 10 minutes at 425°F, then lower the temperature to 375°F (190°C). Give the pan a quick turn and bake for another 10 minutes or so, until the scones have a crisp crust but are still soft and moist inside, with dry-looking edges. Let them cool on a rack for about 15 minutes before digging in.
