Dark Chocolate Cherry Sourdough Scones

Treat yourself to the perfect balance of rich, velvety dark chocolate and sweet, tangy cherries wrapped in a tender, buttery Sourdough scone. Every bite of these Dark Chocolate Cherry Sourdough Scones is a delightful dance of flavors, with a hint of Sourdough tang elevating this decadent treat to a new level of comfort and indulgence.

Dark Chocolate Cherry Sourdough Scone Ingredients

For the Dark Chocolate Cherry Sourdough Scone Dough

• Sunrise Heritage White Flour
• Organic Cane Sugar
• Baking Powder
• Pink Salt
• Active Sourdough Starter
• Mexican Vanilla
• Organic Oat Milk
• Dried Cherries
• Dark Chocolate Chunks
• Salted Butter

For the Coffee Cinnamon Glaze

• Powdered Sugar
• Brewed Coffee
• Mexican Vanilla
• Ground Cinnamon
• Salt

Preparing the Dark Chocolate Cherry Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the dark chocolate chunks and dried cherries.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Dark Chocolate Cherry Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
4. Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Dark Chocolate Cherry Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Dark Chocolate Cherry Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Dark Chocolate Cherry Sourdough Scones

1. First, combine the ingredients for the Coffee Cinnamon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, roughly chop extra dark chocolate chunks and then sprinkle it on top.

Serving and Storing the Dark Chocolate Cherry Sourdough Scones

The Dark Chocolate Cherry Sourdough Scones are delicious served as a morning or afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!

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Dark Chocolate Cherry Sourdough Scones

Yield: 10 Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Treat yourself to the perfect balance of rich, velvety dark chocolate and sweet, tangy cherries wrapped in a tender, buttery Sourdough scone.

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Ingredients

For the Dark Chocolate Cherry Sourdough Scone Dough

• 2 1/2 - 3 c. Sunrise Heritage White Flour
• 1/4 c. Organic Cane Sugar
• 1 tbsp. Baking Powder
• 1 tsp. Pink Salt
• 3/4 - 1 c. Active Sourdough Starter
• 1 tsp. Mexican Vanilla
• 1 c. Organic Oat Milk
• 1/2 c. Dried Cherries
• 1/2 c. Dark Chocolate Chunks
• 8 tbsp. Salted Butter, Cold and Grated

For the Coffee Cinnamon Glaze

• 2 c. Powdered Sugar, Sifted
• 2 tbsp. Brewed Coffee, Cooled
• 1 tsp. Mexican Vanilla
• 1/4 tsp. Ground Cinnamon
• Pinch of Salt

Instructions

Preparing the Dark Chocolate Cherry Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the dark chocolate chunks and dried cherries.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Dark Chocolate Cherry Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 - 1 1/2 inches in thickness.
4. Next, if you've rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Dark Chocolate Cherry Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Dark Chocolate Cherry Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Dark Chocolate Cherry Scones

1. First, combine the ingredients for the Coffee Cinnamon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, roughly chop extra dark chocolate chunks and then sprinkle it on top.

Serving the Dark Chocolate Cherry Sourdough Scones

The Dark Chocolate Cherry Sourdough Scones are delicious served as a morning or afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

Notes

Storing the Dark Chocolate Cherry Sourdough Scones

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!