Chocolate for breakfast? Yes, please!
I fully admit that I went a little overboard with these Dark Chocolate Cherry Scones. I mean, a full cup of chocolate AND a full cup of dried cherries?!?! Wow. One could argue that they are more like a dessert scone than a breakfast biscuit, but I say there that is no better excuse than Valentine’s Day serve up this indulgence.
Scones can get a bum rap for being dense and/or flavorless. Not these beauties. I snuck a little almond extract into these scones because I love cherry and almond flavors together, but you can surely use pure vanilla extract if that floats your boat. A quick pit stop in the freezer before baking makes all the difference in the scones’ texture. No dense hockey pucks here. You can get all fancy with form on these babies, too. In lieu of the traditional triangles, I opted for a smaller, squarish version because they are on the rich side – but that didn’t stop me from eating more than one.
Bake the entire batch at once if you’re feeding a crowd as these scones are best served the day they are made. Fortunately they will also stay frozen (unbaked) in your freezer for 3-4 weeks, so you can pull them out a few at a time to bake and enjoy whenever a chocolate-cherry craving strikes (which strangely happens more frequently than you think. Oh, wait. Maybe that’s just me.).
Need a few more scone ideas? Check out these lovelies from some of the best of the web:
Pumpkin Scones with Cinnamon Glaze (Low Carb and Gluten Free!) from All Day I Dream About Food
Whole Wheat Oatmeal Raspberry Ginger Scones from Bakeaholic Mama
Chocolate Chip Scones with Peanut Butter Glaze from A Farmgirl’s Dabbles
Strawberry Lemonade Scones from JavaCupcake
Banana Bread Scones from A Kitchen Addiction
Fig and Bacon Scones from Cooking for Keeps
Blueberry Scones from Garnish with Lemon