Guest Post // Cherry Chocolate Scone Recipe from Carosello

Hi Sheepish Readers!!

I'm Erin from Carosello and I'm here today to share an easy recipe for Cherry Chocolate Chunk Scones, perfect for your afternoon tea. 

Here's how to make this delicious and easy recipe:


3 cups of flour
1/3 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of cold cubed butter
3/4 cup of heavy cream
1 egg
2/3 cup of dried cherries
1/2 plus 2 tablespoons of mini-chocolate chips (I used semi sweet)

Place your dry ingredients in a food processor and blend. Slowly add your cubed butter pulsing your food process after each addition until mixture is soft and crumbly. In a separate bowl place your egg and heavy cream and mix with a fork.  Add all the the ingredients from your bowl except enough to use as an egg wash on your scones into the mixture in your food processor. Add your cherries and chocolate and pulse until well mixed.  

On your counter or on parchment paper scoop a small mound of flower and place a large round mound of scone dough to the center. Press your dough out until it forms a circle about 3/4 - 1 inch thick. Cut into 6ths or 8ths and place on a well greased pan (or covered in parchment paper).  Use a basting brush to add your egg wash to the tops of your scones before baking. Bake at 350 degrees for about 14 minutes if you make small scones or 25-28 if you make larger scones. I use three mounds of dough to make smaller scones making about 24 scones total. 

I glazed my scones with a simple powdered sugar and splash of milk glaze after they had cooled. 
You can easily change the flavors and additions by using the basic scone dough and adding your favorite additions.  Here's a recipe for cranberry orange scones that I made swapping out the cherries and chocolate with cranberries, orange zest and added a white chocolate glaze.  Easy peasy. Thanks for having me Meredith. 


*Thank you so much for sharing this recipe with us Erin! I wish I could have you and a batch of these scones shipped over here for afternoon tea. ;) I can't wait to give this yummy recipe a try! - Meredith