My family loves scones. In fact, it was Graham’s request for scones that launched my son Charlie’s homemade scone pop-up when he was 12 years old.
That was 13 years ago and ever since then, Graham requests scones for Father’s Day and any other special occasion. So, when I got David Lebovitz’s new book, The Great Book of Chocolate, and saw the Chocolate-Cherry Buttermilk Scones, I just had to make them. They are buttery and tender, super chocolatey, and have a terrific tartness from the cherries. They are perfection!
The fact that we devoured these scones and I promptly made another batch, will surprise no one, since David Lebovitz has built his reputation for producing delicious recipes and creating books we all want to bake from and read cover to cover. I am never sure if I enjoy his treats or writing more!?
Giveaway
Want to win one of three copies of David’s book, The Great Book of Chocolate? Simply leave a comment below about your favorite chocolate dessert. I will randomly select three winners next week and contact them via email! Giveaway ends Monday, June 22 at 11:59 p.m. central time. US addresses only. GIVEAWAY CLOSED! We have contacted the winners and are awaiting their confirmation.
Video
Ingredients
Scones
- 2 cups plus 1 tablespoon (290g) all-purpose flour plus more if necessary
- 7 tablespoons (90g) granulated sugar
- 2 teaspoons baking powder preferably aluminum-free
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (125ml) buttermilk see note
- 1 large egg at room temperature
- Zest of 1 orange preferably unsprayed
- 1 teaspoon pure vanilla extract
- 8 tablespoons (4 ounces/ 115g unsalted butter) cubed and chilled
- 3/4 cup (90g) plump dried cherries, sour or sweet
- 1/2 to 3/4 cup (80g to 120g) chocolate chips or coarsely chopped bittersweet, milk, or white chocolate, or a mix
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar or coarse-crystal sugar
- 1/4 teaspoon ground cinnamon
Vanilla Glaze
- 1 1/4 cups (150g) powdered sugar
- 2 tablespoons whole or low-fat milk
- Scant 1/2 teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment (or by hand), stir together the flour, granulated sugar, baking powder, baking soda, and salt.
- Meanwhile, in a small bowl, whisk together the buttermilk, egg, orange zest, and vanilla.
- Add the butter to the flour mixture and stir on medium-low speed until the pieces of butter are the size of chickpeas.
- Stir in the buttermilk mixture and mix on low speed until the dough begins to go from shaggy to starting to form a solidified mass. Add the cherries and chocolate chips and mix just until the dough comes together.
- Turn the dough out onto a countertop dusted with flour and knead it very gently two or three times to bring it together. If the dough is too sticky, add another tablespoon of flour, although scones turn out better when the dough is on the humid side, so add it only if it feels really wet.
- Use your hands to pat the dough into an 8-inch (20cm) circle. Cut the circle into eight equal-size wedges with a chef’s knife or pastry scraper.
- To make the topping, mix the granulated sugar and cinnamon together on a small plate. Press the top of each wedge heavily into the sugar mixture and set the scones, sugared side up, on
- the prepared baking sheet as you go, spacing them ½ inch (1.5cm) apart—because scones like to be baked close together.
- Bake until the scones feel firm to the touch on top and lightly golden brown up the sides, about 15 minutes. Let cool completely.
- To glaze the scones, mix together the powdered sugar, milk, and vanilla paste in a small bowl until smooth and creamy. Spread or drizzle the glaze over the scones.
Storage
- The scones are best the day they’re made, but they keep in an airtight container at room temperature for up to 3 days.
If I had to pick just one dessert with chocolate it would have to be chocolate cake with a good buttercream frosting.
Hard to pick just one. I make a simple chocolate yeast cake that can be dressed up or down. So maybe that’s it: for the flavor and versatility.
Chocolate mousse!
Chocolate hazelnut spread! Can’t wait to make David’s version.
I love a good dark chocolate pudding pie!
Pot a crème, the Cake Bible’s Chocolate Truffle Torte!!
I love making, and eating, Coca Cola Cake. My great grandmother made it as a sheet cake, and I made it into a layer cake for my mom’s birthday years ago. Now multiple people in the family request it for birthdays. And it’s so easy!
Just one? Can’t do it. Chocolate mousse, a rich chocolate cake, a delicious brownie…they all have my heart.
Chocolate mousse is my favorite dessert for sentimental reasons. I make it every Christmas Eve.
Pot de creme!
Love Chocolate Eclair Pie !
Too many to choose from, but if I have to choose one it would be a chocolate mousse.
Tough one! My personal fave is a dark chocolate salted caramel tart, but my brownie raspberry trifle is the family favorite and gets requested for almost every birthday.
I would have to say fudgy brownies with extra chocolate chips is my fave!
I love scones, especially chocolate and cherry. I just made a cherry bounce aperitif with dried cherries and plan to drain them and add them to the scones.
The most exquisite chocolate dessert I ever ate was the Chocolate Mousse Cheesecake at West on Warren in Middlebury, IN.
My favorite chocolate dessert is anything with chocolate mousse. A chocolate mousse cake is the best!
Chocolate torte and cheesecake it’s hard to pick just one!
My favorite chocolate dessert varies according to whim and occasion, but Alice Medrich’s Fallen Chocolate Souffle Torte (with bourbon and pecans or walnuts substituted for the brandy and almonds) sounds good today…
Hi Elizabeth! You were randomly selected as one of the winners. Look for an email from me so we can get your address. Cheers!
extra dark chocolate bar with sea salt
My favorite chocolate dessert is almost always a simple fudgy brownie, extra points for walnuts. I’m looking forward to trying these scones!
My favorite chocolate dessert is a warm chocolate chip cookie made with mild chocolate chips. It’s simple but I have spent years tweaking recipes until I found the perfect ones.
A delicious moist chocolate flat cake with chocolate chips and walnuts in place of frosting!
French-style chocolate cake with buckwheat and millet flours (GF) from Beatrice Peltre’s first cookbook. No leavening but relies on beating four eggs until they lighten in color and double in volume. I’ve made it for many years — it’s chocolatey, elegant and easy to make. I’m a huge fan of David Lebovitz and really appreciate your wonderful post about his new book. Also, am grateful for your sourdough bread baking tips, Zoe (and love your IG posts).
My favorite chocolate dessert is a Maida Heatter’s version of Wienerstube cookies — a chocolate and pepper shortbread. Thanks for the giveaway opportunity!
When I was a kid, a local bakery had a checkerboard cake with chocolate fudge filling. They closed a long time ago and I still miss that cake. It was always my birthday cake.
My favorite chocolate dessert is chocolate cheesecake