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Homemade Dark Cherry Scones with Chocolate-Chili Glaze photo

Dark Cherry Scones with Chocolate-Chili Glaze

These Dark Cherry Scones are a delightful blend of sweet and spicy, topped with a rich chocolate-chili glaze!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Scones:
  • 2 cups White Lily All Purpose Flour with Red Grape Seed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 1 cup cold unsalted butter cut into small pieces
  • 1 cup buttermilk (do not substitute)
  • 1 teaspoon pure vanilla extract
  • 1 large egg lightly beaten
  • 1 scant cup pitted and quartered sweet dark cherries
  • 4 ounces bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chocolate bar)
  • 2 tablespoons powdered sugar
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle chili powder

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Whisk
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup.
  2. In a large mixing bowl, whisk together the White Lily flour, baking powder, baking soda, kosher salt, and sugar until well combined.
  3. Add the cold unsalted butter pieces to the dry mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the buttermilk, vanilla extract, and lightly beaten egg until thoroughly blended.
  5. Pour the wet ingredients into the dry mixture. Gently fold the ingredients together until just combined.
  6. Gently fold in the quartered dark cherries, ensuring they are evenly distributed throughout the dough.
  7. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Cut the dough into triangles or rounds.
  8. Place the scones on the prepared baking sheet, leaving some space between each one. Bake in the preheated oven for 15-20 minutes or until they are golden brown on top.
  9. While the scones are baking, melt the bittersweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
  10. Once melted, whisk in the powdered sugar, ancho chili powder, and chipotle chili powder to create a smooth glaze.
  11. Once the scones are done baking, remove them from the oven and let them cool for a few minutes on a cooling rack. Drizzle the chocolate-chili glaze over the warm scones before serving.

Notes

  • For a nutritious version, consider using whole wheat flour.
  • Substitute coconut oil for butter for a dairy-free option.
  • Store leftovers in an airtight container at room temperature for up to two days.