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Dark Cherry Scones with Chocolate-Chili Glaze
5 from 6 votes

Dark Cherry Scones with Chocolate-Chili Glaze

Studded with chunks of plump, sweet cherries, these Dark Cherry Scones with Chocolate-Chili Glaze are a delicious summertime breakfast and brunch treat.

Prep Time
25 mins
Cook Time
14 mins
Total Time
39 mins
Servings: 12 scones
Calories: 303 kcal
Course: Bread, Baked Goods
Cuisine: American

Ingredients

  • FOR THE DARK CHERRY SCONES:
  • 2 c. all-purpose flour White Lily brand; with red grape seed
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. kosher salt
  • ⅓ c. sugar
  • ½ c. cold unsalted butter, cut into small pieces
  • ⅓ c. buttermilk do not substitute
  • 1 tsp. vanilla extract pure
  • 1 egg lightly beaten, large
  • 1 scant c. pitted and quartered sweet dark cherries
  • FOR THE CHOCOLATE-CHILI GLAZE:
  • 4 oz. bittersweet chocolate I used Ghirardelli 60% cacao bittersweet chocolate bar
  • 2 T. powdered sugar
  • ¼ tsp. ancho chili powder
  • ¼ tsp. chipotle chili powder

Instructions

FOR THE DARK CHERRY SCONES:
    Cup of Yum
  1. Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, stir together flour, baking powder, baking soda, salt, and sugar. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in cherries, just until barely combined. Lightly flour your hands and gently knead the dough a couple times, right in the bowl, to completely bring the dough together. Take care to not over work the dough.
  3. Using a large scoop, transfer dough to prepared pan, dividing into 12 equal portions. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact. With the scoop I use, I create a big rounded scoop that slightly overfills the scoop. Transfer dough scoops to prepared baking sheet. Bake until scones are puffed and golden brown, 14 to 16 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.
FOR THE CHOCOLATE-CHILI GLAZE:
  1. Once the scones have cooled, prepare the glaze. In a small microwave-safe bowl, gently heat the chocolate to melt. Take care to not scorch the chocolate. Stir until smooth, and then whisk in the powdered sugar, ancho chili powder, and chipotle chili powder. With a spoon, drizzle the chocolate-chili glaze over the scones. Serve immediately or once the glaze has set. Scones are best eaten on the day they are baked.

Nutrition Information

Serving 1 Calories 303kcal (15%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g (35%) Cholesterol 45mg (15%) Sodium 395mg (16%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 12 scones

Amount Per Serving

Calories 303

% Daily Value*

Serving 1
Calories 303kcal 15%
Carbohydrates 32g 11%
Protein 8g 16%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Cholesterol 45mg 15%
Sodium 395mg 16%
Fiber 3g 12%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.