Description
These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn’t have.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons black onyx cocoa powder (from Savory Spice Shop®)
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons miniature semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons heavy cream
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup cherry pie filling
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 1 3/4 cups plus 2 tablespoons flour
- cocoa powder
- brown sugar
- baking powder
- and salt in a bowl and mix thoroughly. Fold in chocolate chips.
- Whisk together 1/2 cup plus 2 tablespoons heavy cream
- almond extract
- and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball
- being careful not to overmix.
- Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake in the preheated oven for 10 minutes
- then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light
- moist interior and the edges look dry
- about 10 more minutes. Remove from the oven
- transfer to a cooling rack
- and cool for 15 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8