Are these Dark Chocolate Cherry Scones breakfast or dessert? Who cares! Pop a batch in the freezer so you can enjoy them whenever the craving strikes!
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. I opted to make smaller triangles because they are on the rich side, but you can do squares or circles, too.
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 and cherry craving strikes – which strangely happens more frequently than you think.
Or maybe that’s just me.