Sour Cherry Scones

Sour cherries and chocolate chip meet up in a scone crumb to give the perfect balance to a sweet and sour breakfast treat.

Sour Cherry Scone

Sour Cherry & Chocolate Chip Scone

I love that the people always say breakfast is the most important meal of the day. If that’s the case shouldn’t we be able to eat breakfast all day long-even for dinner. Especially since things like cereal, pancakes, muffins and scones are acceptable meals under this category. 

I’m still trying to sell this bit to my family, but they won’t have it. Matt is under the impression that dinner should consist of something hearty and substantial, like a meat and pasta of some sort.

I’m not convinced. But I’m willing to revisit the issue after the last scone is gone this evening.

A few notes:

  • If sour cherries are not available for your area use a fruit that is.
  • The dough can be made the night before and baked the next day.
  • Scones are best eaten the day of but will last an extra day in a tightly sealed container

Sour Cherry and Chocolate Chip Scone

Serves 6-8 |Preparation: Line bake sheet with parchment or a silpat. Heat oven to 375 degrees F.

Ingredients:

  • 1 1/2 cup unbleached all purpose flour
  • 1/2 cup almond flour
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 11/2 tablespoon baking powder
  • 6 tablespoons of unsalted butter, cold and cubed
  • ½ cup plus 2 tablespoons of heavy cream
  • 1 1/4sour cherries, pitted
  • 1/4 cup *mini* chocolate chips

Instructions:

  1. Place flour, almond flour, sugar, salt and baking powder in a food processor bowl and pulse 4 times in three second bursts to blend all dry ingredients. Add in cold butter pieces and pulse until mixture resembles wet sand. Pour heavy cream on top and pulse 3-4 times in three second bursts or until dough starts to come together. Turn dough onto floured surface then fold and gently knead sour cherries and mini chocolate chips into the dough. Place dough in the refrigerator for 30minutes to chill for easy handling.
  2. Remove dough from refrigerator and place it onto a lightly flour surfaces. Shape dough into an 18x2x1 1/2 inch rectangular log (dough will be slightly sticky). Use the edge of a bench scraper or a knife to cut out triangles. Lightly brush tops with heavy cream and sprinkle raw sugar on top.
  3. Bake at 375 degrees F for 20-25 minutes or until tops and bottom edge start to turn golden. Cool scones on a rack.
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14 Responses to “Sour Cherry Scones”

  1. #
    1
    Blog is the New Black — August 15, 2011 @ 5:38 pm

    Naomi, these look awesome! I just made 2 types of scones and they were so wonderful and reminded me of how much I love them! These look great!

    Reply

  2. #
    2
    Charlene — August 15, 2011 @ 6:20 pm

    YUM! I love the addition of the chocolate chips too.

    Reply

  3. #
    3
    Maris (in Good Taste) — August 15, 2011 @ 7:46 pm

    Chocolate and cherries together in a scone must make an incredible combination

    Reply

  4. #
    4
    sara — August 15, 2011 @ 8:13 pm

    YUM. I am totally obsessed with sour cherries; these scones look insanely good!!! :)

    Reply

  5. #
    5
    Heather @ CurlyGirl — August 16, 2011 @ 12:50 am

    Cherries and chocolate are an amazing combination! I’ve never made scones before, but I’d love to try this recipe. The colors in your photos are beautiful.

    Reply

  6. #
    6
    LimeCake — August 16, 2011 @ 4:22 am

    These look delightful! Scones are one of my favourite things!

    Reply

  7. #
    7
    Megan — August 16, 2011 @ 2:16 pm

    I’m going to try to find sour cherries at the farmers market this weekend. These look amazing! Scones are the very best.

    Reply

  8. #
    8
    Karen — August 16, 2011 @ 3:43 pm

    I have a bag of cherries now that could use some scone loving.

    Reply

  9. #
    9
    blackbookkitchendiaries — August 16, 2011 @ 8:29 pm

    your blog is just gorgeous! love your shots:) thank you for sharing this and have a great day.

    Reply

  10. #
    10
    Samantha — August 16, 2011 @ 11:24 pm

    I love having breakfast for dinner! I would totally have this over a steak anyday.

    Reply

  11. #
    11
    Savannah — September 2, 2011 @ 10:35 pm

    I love your recipe idea. I also use silpat to help me cook better and not spoil the results!

    Reply

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