I’m getting ready for our food photography and styling workshop happening this weekend in Toronto (!!), so I’ll keep things short and sweet today.
I’ve made these scones four times in the last month (yes, 4 times!), so obviously, I had to share the recipe with you here. They’re just too good.
The sourness of the cherries combined with the sweetness of the chocolate here is wonderful. Sour cherry season is coming to an end, but this recipe is a very good excuse to enjoy them one last time before they’re gone. You can of course make these scones with regular cherries if you can’t find the sour ones. Raspberries or other berries would be delicious too.
Soft in the middle, with an irresistible crunchy top, these scones have the most perfect texture. Definitely my new go-to scone recipe.
Notes: I’ve tested these scones with spelt flour and Grain’s Organic Red Spring Wheat Flour and they turned out amazing both times, although I do have a slight preference for the red spring. Your favourite all-purpose flour would certainly work fine here too. I haven’t tried these with a gluten-free flour blend, let me know if you do!
Feel free to use another fruit if sour cherries are not in season. If using a sweeter fruit, you might want to omit the chocolate.
Slightly adapted from this recipe.
- 3 cups spelt flour (or red spring wheat flour or all-purpose flour)
- 3 tbsp organic cane sugar + 1 tbsp more for topping
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ cup coconut oil, frozen
- 300 g. sour cherries (or regular cherries or other fruit), pitted and halved
- 100 g. dark chocolate, chopped (1 bar) - use vegan if needed
- ¾ cup coconut yogurt (or regular, unsweetened yogurt)
- ¼ cup almond milk (or any plant-based milk) plus about 1-2 tbsp more for topping
- Line a baking sheet with parchment paper (or a silicon mat) and set aside.
- In a large mixing bowl, mix together the flour, cane sugar, baking soda and sea salt.
- Remove the coconut oil from the freezer and chop finely with a sharp knife. Add to the dry ingredients and mix quickly with your hands, breaking up the oil so it resembles the size of small peas.
- Combine the yogurt and milk in a small jar and stir well. Create a well in the center of the flour mixture and pour the yogurt and milk mixture. Using a wooden spoon (you might also need to use your hands at this point), mix well until everything is combined. Add the cherries and fold into the dough, along with the chopped dark chocolate. Mix just enough to combine and until a sticky ball of dough forms - be careful not to over knead the dough.
- Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Use a large knife to cut each circle into 6 wedges. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees.
- After 15 minutes, remove the scones from the freezer, brush the tops with the remaining milk, then sprinkle with a bit of sugar.
- Transfer the scones to the oven to bake for 22-25 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. Allow scones to cool slightly before serving. Serve warm.