Cherry Chocolate Scones
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2 cups all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/3 cup sugar
1/2 cup (8 Tbs) unsalted butter, very cold and cut into cubes
1 egg
1 Tbs vanilla extract
1/2 cup heavy whipping cream
1/2 lbs (roughly 250 grams) ripe red cherries, 3 set aside, the rest pitted and chopped* 
1 (70 gram/2.46 oz size) good quality dark chocolate bar, chopped into small pieces

*I cut my cherries in half and then each half into quarters, your chopped cherries should amount to roughly 1 heaping cup when you’re done


3 reserved cherries, pitted
10 juniper berries
2 Tbs milk or heavy cream
1 cup powdered sugar
Pinch of salt


Preheat oven to 400 degrees. 

Combine all dry ingredients (flour, baking powder, salt, sugar) in a large mixing bowl.  Cut in the butter with a fork, a few pulses of the food processor, or like I do, just with my fingertips, until the dry ingredients now resemble course meal and the bits of butter remaining are no larger than pea sized. In another small bowl, mix the wet ingredients (egg, vanilla, cream).  Pour the wet into the dry and mix once or twice, not completely encorporating.  Add in the cherries and chocolate and mix to combine. The dough should be dry but stick together. 

Turn out the dough onto a floured surface and shape with floured hands into a circle. Cut the circle into quarters and then again to make 8 wedges and transfer to a parchment lined baking sheet, at least 2 inches apart from one another. (In my mini oven I baked only 4 at a time) Bake for 15-16 mins or until golden. Once removed from oven, allow to cool on the baking sheet for a few minutes and then transfer to a wire rack to cool to room temp before you glaze. 

While the scones are baking, make your glaze: 

In a small food processor or blender, combine the 3 pitted & chopped cherries, juniper berries, and the milk or cream. Blend for two full minutes on high speed, until the mixture is completely smooth and almost frothy. 

Strain the mixture through a fine mesh sieve to catch any undesirable bits, reserving the liquid.  If you taste the mixture at this point, the juniper flavor will be very concentrated, but will mellow once incorporated with the powdered sugar, so don’t panic. 

Put the powdered sugar in a small bowl, add a small pinch of salt, and gradually mix in the juniper/cherry juice, starting with one tablespoon, but adding in only one teaspoon at a time after that until your desired consistency is achieved.   

Drizzle or pour over scones and serve!

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