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There’s something delightful about sitting down to a cup of tea with a fresh scone, isn’t there? These special scones are cram-jammed with chocolate chips, dried cherries, and marzipan, making them a posh addition to an afternoon tea. Plus, they’re pretty easy to make!
You might be wondering why this recipe calls for bread flour, whereas most scone recipes use self-rising or all-purpose. The extra gluten in bread flour provides a better rise, and as long as you don’t overwork the dough, it won’t make the scone dense or chewy. Many professional bakers use bread flour to make scones, so why shouldn’t a home baker? Are you ready? Let’s get baking!
Want some yummy chocolatey scones? 🙋♀️🙋♂️ You will be glad you made these little treats! 😊Print
This easy recipe for luxurious chocolate, cherry, and marzipan scones is perfect for your next tea party! These moist scones are made with buttermilk and crème fraîche and are packed with dark chocolate chips, dried cherries, and homemade marzipan.
For the Scones
- 5.2 ounces marzipan, finely diced (150g)
- 4 1/2 cups bread flour (450g)
- 1/3 cup granulated sugar (70g)
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled (70g)
- 1/2 cup crème fraîche (135g)
- 1/2 teaspoon almond extract
- 2/3–3/4 cup buttermilk (158–177 ml)
- 2/3 cup dried cherries (about 130g)
- 3/4 cup dark chocolate chips (135g)
For the Decoration
- 1/2 cup dark chocolate chips (90g)
- 1/3 cup almonds, chopped (57g)
- 2 tablespoons icing sugar
- Cherry preserves or raspberry jam (optional)
Making the Scone Dough (15 minutes)
- Finely dice the marzipan and set aside.
- Place the flour in a large bowl and mix in the sugar, baking powder, and salt. Cube the butter and rub it into the flour mixture until the butter is in pea-sized pieces. Stir in the dried cherries, chocolate chips, and diced marzipan.
- Add the crème fraîche, almond extract, and a little of the buttermilk and stir with your hand to bring the dough together. Gradually add enough buttermilk to form a somewhat sticky dough. Mix until well combined, being careful not to over mix.
Cutting & Baking the Scones (10 minutes + 10 minutes resting + 20 minutes baking + 30 minutes cooling)
- On a floured surface, roll the dough to 1 inch thick and cut into rounds with a 3-inch cutter. Re-roll the scraps gently.
- Place the scones on a metal cookie sheet, spacing them a little apart. Stack the tray on top of another identical cookie sheet to help the scones not burn in the oven.
- Preheat the oven to 425 F, letting the scones rest for about 10 minutes as the oven preheats.
- Just before baking, brush the top of each scone with beaten egg. Don’t let the egg drip down the sides of the scones, as this will make the scones rise unevenly.
- Bake the scones at 425 F for 10 minutes, then lower the temperature to 400 F and bake for another 10-15 minutes, until well browned on top.
- Let the scones fully cool on wire racks as you prepare the decorative toppings.
Decorating the Scones (20 minutes)
- Place the chopped almonds in a small frying pan over medium heat. Stir constantly until they are golden brown and smell toasty. Immediately spoon into a small bowl and set aside.
- Pour the chocolate chips into a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir constantly until the chocolate is melted, then pour the melted chocolate into the corner of a sandwich bag and twist the top to create a piping bag. Set aside to cool slightly.
- Once the scones have fully cooled, snip a little off the tip of the sandwich bag and drizzle each scone with chocolate. Sprinkle the toasted almonds over top and sieve a dusting of icing sugar on each scone.
- Serve the scones at room temperature with cherry preserves or seedless raspberry jam and a cup of tea.
- Store leftover scones covered on the counter, not in the fridge.
- If you’re not planning on eating all the scones the same day or the next, freeze them for later, as they go stale quickly.