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.
I love chocolate because it pairs beautifully with orange, berries, apricot, etc. if I have to pick a favorite it would be a chocolate thyme tart with fresh fruit on top.
Can’t wait to try this scone recipe!
I love a good chocolate mousse with a dark chocolate cake.
Family favorite is a chocolate applesauce cake.
Ohhh tough call but maybe brownies with a lil flaky salt!
My Memaw’s Chocolate Fudge!
My all-time favorite dessert is chocolate mousse!!
I like my chocolate cold and gooey— especially chocolate and peanut butter ice cream!
Fudgy chocolate brownies with vanilla icecream a classy combination of warm brownies and cold icecream is my anytime favorite dessert
Sea salt caramel brownie made with Valrhona chocolate
A freshly baked brownie never fails to disappoint
So many but the first that comes to mind is Chez Panisse’s Rich Chocolate Cake which I have made at least one hundred times over the years. A close second is David Lebovitz’s Chocolate Icre Cream-which is the absolute best chocolate ice cream ever!
Living in Hawaii, my favorite chocolate dessert is our classic chocolate haupia pie. Sweet coconut cream over decadent chocolate to balance out the sweetness on a buttery, flaky, crust!
My favorite chocolate dessert is devils food cake
My favorite chocolate recipe is chocolate raspberry cake with chocolate mousse and chocolate ganash!
I love me some chocolate mousse!!
Favorite chocolate – David’s chocolate ice cream (and hot fudge sauce) – it’s perfection!
I love chocolate cake and chocolate pudding
My favorite chocolate cake recipe is, the hot chocolate cake with the chocolate frosting from Zoe Bakes Cakes (page 126). The added toasted marshmallows are delicious!
Chocolate Pecan Pie with vanilla ice cream!!
Either a fresh Chocolate Croissant or a moist scrumptious Chocolate Cake with Swiss Meringue Frosting. YUM, YUM !
My favourite chocolate dessert is a rich chocolate brownie with chocolate mousse on top. ✨I love all chocolate desserts really.
Bi-cracky bar made from scratch- they are addicting!!
I want to learn to make those beautiful truffles in your book!
My favorite chocolate dessert is something a dear friend makes for Thanksgiving every year. It is a chocolate cake with tons of layers and chocolate filling. It is not sweet and it is in the shape of a pyramid. It is not fancy but it takes forever to make because of all the layers. It is made with love every year and it is incredibly delicious!
I love scones and making them, so I look forward to trying this recipe (I just made some rhubarb vanilla bean scones yesterday). Chocolate and cherries together is *chef’s kiss*! It’s too difficult to pick a favorite chocolate dessert, so I’ll just give the one that was always my dad’s favorite, which I still make every year on Father’s Day and his birthday: crazy cake with a mock “Hostess cream filling” frosting.