These delicious and decadent breakfast scones are just the thing to get your day started right. Buttery and creamy with chocolate and cherry morsels, this sweet bread is the perfect accessory for a morning cup of coffee or afternoon pick-me-up tea. You can adjust the flavoring of the scones by exchanging dry cherries and chocolate with different varieties of dried fruit and nuts.
2 cups of all-purpose flour
1/3 cup of sugar
1 tablespoon of baking powder
½ teaspoon of salt
½ cup of butter, chilled and cut into ½ inch cubes
¼ cup of chopped dried cherries
2 ounces of chopped chocolate
1 cup of whipping cream, divided (reserve 2 tablespoons)
Preheat oven to 450 degrees Fahrenheit. Press plastic wrap into the bottom of a 7-inch round dish. This will be your form for the scones.
In a large bowl, stir together flour, sugar, and salt.
Add cubed butter and cut it into the flour mixture using pastry knives, until it is of the size of small peas. Freeze mixture for 5 minutes.
Mix in chopped chocolate and cherries and add ¾ cup and 2 tablespoons of whipping cream. Stir with the fork until the mixture is just moistened.
Press dough into the prepared dish,
then remove it from the pan and cut into 8 equal parts. Brush scones with reserved 2 tablespoons of whipping cream
and bake them on a lightly-greased baking sheet for 13 to 15 minutes.
Drizzle with sugar glaze if desired and serve warm or at room temperature.
For sugar glaze, mix ½ cup of powdered sugar with ½ tablespoon of milk or more for desired consistency.
Recipe yields 8 scones.
Prep time about 20 minutes.
Bake time about 15 minutes.
Recipe inspired by ‘Southern Living, Best Southern Desserts’, 2016 magazine.
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