Chocolate & Cherry Scones

Method

This classic British treat would make the perfect addition to your afternoon tea, simply add finger sandwiches and a pot of Yorkshire Tea! This recipe comes courtesy of Callebaut, and the combination of 811 dark chocolate callets and dried cherry pieces is absolutely divine, but you can also customise the recipe to make it your own.

How to Make Chocolate & Cherry Scones:

For the Scones

1. Place the dry ingredients and lemon zest into a mixing bowl, add the butter and rub in until you have a crumble texture
2. Add in the dark chocolate callets and dried cherries
3. Add the milk and bring the scone mix together - don't over knead!
4. Turn out onto a lightly floured surface and flatten to height of 4cm and cut out your scones
5. Place onto a tray and cook for 10 minutes at 200°C
6. Tip: to see if they are cooked, pull one of the scones apart and check the middle is cooked

For the Chocolate Cream

1. Bring 50ml cream to the boil and then add in the dark chocolate and allow it to melt and mix together
2. Combine with the remaining cream and whisk to a soft peak
3. Spoon inside your scones, add fresh berries, and enjoy!

Enjoyed this recipe? Use any chocolate you prefer, and any freeze dried fruit pieces. White chocolate and strawberry scones would be delightful!