The Scones I’m a delicious salty leavenedthe mini version of the classic Focaccia. Based on the proven dough in 5 minutes made of flour, water, yeast and salt, divided into little pieces to whom it is given round shape and is seasoned with oil and rosemary; a few minutes in the oven and some come out Soft scones And soft from the crispy edge irresistible! Perfect instead of bread from fill with cured meats And cheeses or to serve together with Pizzette for Buffet, parties, aperitif And snack !
As you may have guessed, it is one preparation super fast and so simple that even children can do! There base is made by hand with 1 tbsp and a bowl. Time to train scones from about 6 – 7 cm each And that’s it! Once ready you can choose whether to make white scones with oil, or season in many flavors different, example: cherry tomatoesolives and oregano like Focaccia Barese, or with slices of zuchinis, vegetables soft cheese! to you the choice according to the season and to that that you have in the fridge! In any case they will be a resounding success and they will literally sell out!
5 minutes + 3 hours of leavening
Quantity for approximately 15 pieces
For the base:
300 g of Manitoba flour + a little for the folds
200 g of ’00 flour (which you can replace with white or all-Manitoba spelled)
365 g of water at room temperature
1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times)
1/2 teaspoon sugar
11 g of salt
extra virgin olive oil
coarse or flaked salt
10 – 12 cherry tomatoes
10 black olives
How to make soft scones
First of all, place the flours, yeast, salt and sugar in a bowl. (if you are using fresh yeast, dissolve it in 2 tablespoons of water)
Then mix together and add water.
Finally stir with a spoon, the dough will be very sticky, this is how it should be:
Finally, cover with cling film and leave to rise in a recently turned off oven at a temperature of around 28° until it has tripled in volume. (3 – 4 hours)
Then dust the work surface with manitoba flour, turn out the scone dough and dust it with flour. and dust your hands too, make 2 wallet folds, add more flour if necessary:
Finally divide into 60g loaves (about 15 pieces) and roll them on a work surface with the help of a pinch of flour.
Then transfer 6 loaves to each baking tray greased with a drizzle of oil and pat the surface to give the shape of scones.
Finally season with a drizzle of oil, rosemary and grains of coarse salt:
Then make other focaccias using the same method, place them on a baking tray greased with oil and season with cherry tomatoes cut in half and set in the dough, pitted olives cut in half, also set in the dough, oregano, oil and salt
Finally, let your focaccias rise in the pan for about 40 – 50 minutes, until they are nice and puffy.
Then add a drop of oil to each one.
If you want you can too cook in a pan according to the pan-fried pizza method
Otherwise, follow the traditional method by cooking in a very hot static oven at 180° in the medium-high part of the oven for about 20 minutes until golden brown!
Here are yours ready Scones deliciousness and extreme softness!
They keep perfectly for about 3 days at room temperature sealed in plastic food bags
Pumpkin Spice Glaze: • 1/4 C. Substitute Powdered Sugar • 1 Tsp. Pumpkin Puree • Pinch of Ground Cloves • Pinch of Ground Ginger • Pinch of Nutmeg • Pinch of Ground Cinnamon • 1/2 Tbsp. Unsweetened Almond Milk
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or silicone baking mat. Set it aside.
In a large bowl, combine the 2 C. flour, 1 1/2 Tbsp. brown sugar/sweetener blend and 1 Tsp. baking powder then mix until well blended.
Add in the 4 Tbsp. butter until the mixture resembles the grainy texture of cornmeal.
I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.
Add in the 3 Tbsp. milk, 1 egg, 1/2 C. pumpkin puree, 1/2 C. greek yogurt, 2 Tsp. vanilla, 1 Tsp. cinnamon, 3/4 Tsp. ginger, 3/4 Tsp. cloves, and 1/2 Tsp. nutmeg. Combine together until a smooth dough has formed.
Yes, the dough will be very wet and sticky.
Scoop the dough out onto a floured surface.
Form the dough into a half inch tall circle – about 6 inches across.
If the dough is too wet and difficult to shape, coat your hands with flour and knead the dough, adding in just a bit more flour until the dough is still soft, but easier to work with.
Transfer the dough to the prepared baking sheet and carefully cut the dough into 8 wedges (as best you can anyway – they don’t need to be separated completely.)
Place in the oven and bake for about 30 minutes, or until the edges are turning golden brown and the middle is set.
Remove from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.
While you’re waiting, mix together the ingredients for each glaze separately.
Once the scones have cooled, drizzle evenly with the vanilla glaze followed by the pumpkin spice glaze.
Cut and serve warm with butter or cream and a pumpkin spice latte!
Store leftovers in an airtight container in the fridge or in a slightly ajar container on the counter. The longer these babies sit, the softer they will become. That’s due to the moist pumpkin puree in there!
Cherry Chocolate Scones made with fresh cherries & dark chocolate for a perfect soft, sweet chocolate scone. Soft & flavorful homemade scone recipe great for breakfast or a treat!
You’re going to love how simple and easy it is to make these chocolate cherry scones. What’s even better is that they are bursting with flavor thanks to the fresh cherries inside!
What are cherry chocolate scones?
Cherry chocolate scones are a tasty homemade breakfast pastry with a simple chocolate drizzle on top. With a chocolate flavored scone batter, chopped chocolate pieces and fresh cherries inside, these aren’t your ordinary scones recipe- they’re way better. Scones double a snack or even dessert.
Best Way to Pit Cherries
To pit cherries, you can simply cut the cherry in half and remove the pit. However if you love cherries like we do, it’s smart to get some type of Cherry Pitter. As our family’s grown, I’ve found myself getting a new cherry pitter every few years to accommodate the large number of cherries we enjoy. Here are my favorites:
Ingredients for chocolate scones
-Flour: We need 2 1/4 cups of all-purpose flour to make the base for these scones. You can use all-purpose flour or bread flour.
-Cocoa powder: Using 1/3 cup of unsweetened cocoa in the scone batter we can really get a great chocolate flavor in every bite!
-Baking powder: The important leavening agent that works to get these scones fluffy and delicious.
-Salt: The salt works as a flavor enhancer and helps to bring out the amazing flavors in this scone recipe.
-Butter: 1/2 a cup (or one stick) of salted cold butter will help to make sure that the dough ends up buttery and fluffy, The colder your butter is and the less you overwork it, the better the dough turns out!
-Chocolate pieces: Using 1 oz of chopped chocolate pieces or 1/8 cup of mini chocolate chips we get little melty chocolate pieces in every rich bite. You can never have too much chocolate!
-Sugar: We don’t need much sugar in this dough, just 1/2 a cup will do, but it’s enough to make these go from savory to sweet.
-Sour cream: Sour cream is a leavener, a richness enhancer, and a thickener all in one. It thickens the dough and disappears in the baking process leaving you a light and fluffy scone in return. The sour cream leaves behind a soft buttery texture.
-Milk: the liquid that brings all of the dry ingredients together is milk, working to create a dough that we can mold and shape with our hands.
-Cherries: We want 1 cup of fresh cherries that have been pitted and halved. This will give us plenty of cherries in every scone.
-Chocolate Drizzle: Using 2 oz of chocolate and 1 tbsp of heavy cream or half and half we can create a small batch of chocolate ganache to drizzle over the top of the scones. It not only looks great but adds yet another way to enjoy chocolate on these tasty breakfast pastries!
How to make cherry chocolate scones
Here’s how to make Homemade Scones
Pre-heat oven to 400F degrees, and line a baking sheet with parchment paper or spray it with nonstick cooking spray and then set it aside.
Make the Scone Dough
Mix together the flour, cocoa powder, baking powder and salt in a large bowl.
Cut in the butter using a pastry blender until it resembles coarse crumbs, or use a food processor to do it and save yourself some effort.
Add in the chopped chocolate pieces and sugar, stirring to combine.
Make a well or indent in the center of the chocolate flour mixture and add the sour cream and milk to it. Gently mix everything together. Note that it will seem dry at this point, but do not add in any additional liquid yet.
After mixing the dry ingredients and the wet ingredients together, add in the fresh cherries and gently fold them in to combine.
If the mixture still feels dry after adding in the cherries, then add in milk 1 tablespoon at a time until it comes together to form a dough.
Form the Scone Dough & Cut into Triangles
Turn the dough out onto a floured counter or a pastry mat and then gently press it into a 9 inch circle about 1 inch thick.
Using a sharp knife, cut the circle into 8 wedges and then place them on the prepared baking sheet.
Bake, Cool & Glaze Scones
Bake in the oven for 22 minutes until the scones have risen and set.
Remove the cooling rack and let them cool completely.
After the scones have cooled make the chocolate drizzle by mixing the chocolate and heavy cream in a microwave safe bowl and heating in 15 second intervals, stirring between each until smooth. You can also use a double broiler if you prefer.
Drizzle the chocolate over the top of the cooled scones and let the chocolate set. Serve and enjoy!
TIPS for making homemade Scones
Be sure to use cold butter as this will help the scones rise better.
Be careful not to overwork the dough as this will result in tougher scones.
Serve these scones split open with vanilla ice cream and fresh cherries for an easy dessert.
Can I Freeze Scones?
Yes, you can freeze scones in an airtight container for up to 1 month. Thaw on the countertop or on the defrost setting in the microwave. I prefer to serve scones warm, so heat just prior to serving.
Cherry Chocolate Scones
Cherry Chocolate Scones made with fresh cherries & dark chocolate for a perfect soft, sweet chocolate scone. Soft & flavorful homemade scone recipe great for any time of the day!
Print Pin Rate
Course: Breakfast, Dessert, Quick Bread
Keyword: Cherry Chocolate Scones
Prep Time: 20minutes
Cook Time: 22minutes
2 1/4cupall-purpose flour
1/3cupunsweetened cocoa powder
1/2cupcold salted butter, cubed
1oz semi-sweet chocolate, chopped (or 2 TBSP mini chocolate chips)
1cupfresh cherries, pitted and halved
2ozsemi-sweet chocolate, choppedheaping 1/4 cup
1tbspheavy cream or half & half
Pre-heat oven to 400 degrees F. Spray a baking sheet with non-stick spray or line with parchment paper.
In a large bowl, mix flour, cocoa powder, baking powder and salt.
Add the butter, and using a pastry blender cut it into the flour until it resembles coarse crumbs (you can also use a food processor for this part, pulsing until the mixture resembles coarse crumbs).
Add the chopped chocolate and sugar to the dry mix and stir to combine.
Make a well in the center of the dry ingredients then add the sour cream and milk. Gently mix the dry ingredients into the wet ingredients. It may seem a bit dry at this point, but do not add more liquid yet.
After mixing the dry and wet ingredients, add the cherries and gently fold them in. Let sit 5 minutes. If the mixture is still dry, add milk 1 tbsp at a time until it comes together to form a dough.
Turn the dough out onto a floured counter or pastry mat and gently press into approximately a 9-inch circle (1 inch thick).
With a sharp knife, cut into 8 wedges and place them on the baking sheet.
Bake for 22 minutes until scones are risen and set. Remove to a cooling rack to cool completely.
For the Chocolate Drizzle
Mix the chopped chocolate and heavy cream and heat in a microwave on 15 second intervals until melted and smooth when stirred. (If you don’t have a microwave, you can heat over a double boiler.)
Drizzle the melted chocolate over the cooled scones. Drizzled chocolate will set as it cools. Serve and enjoy!
Be sure to use cold butter as this will help the scones rise better.Be careful not to overwork the dough as this will result in tougher scones.Serve these scones split open with vanilla ice cream and fresh cherries for an easy dessert.
Yes, but you will need to add ¼ cup water to compensate for the reduced liquid.
Can I use frozen cherries instead of fresh?
Yes, frozen cherries are fantastic in this recipe! Cut them in half while still frozen then just add them to the recipe- they will thaw a bit as you let the dough sit.
Can I substitute yogurt for the sour cream?
Yes, if you would like to substitute yogurt instead of sour cream, plain, vanilla or even Cherry Greek yogurt will work best.
What can I use if I don’t have baker’s chocolate?
You can use 2 TBSP mini chocolate chips instead of baker’s chocolate.
Do I need to refrigerate these scones?
Because of the fresh fruit, it is recommended to store these in the refrigerator.They should keep 2-3 days if kept in an airtight container.
They can be reheated in the microwave and are excellent when warm!
Check out these other delicious breakfast recipes:
These homemade scones are filled with chocolate and fresh cherries making them the perfect afternoon snack or dessert. Cherry Chocolate Scones made with fresh cherries & dark chocolate for a perfect soft, sweet chocolate scone. Soft & flavorful homemade scone recipe great for breakfast or a treat!
We send FREE RECIPE cards every month! Want ’em?
FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals!
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.