International Scone Fortnight- #3– Dried Cherry and Chocolate Scones


I got this recipe from my niece, Martha– and they are delicious.

Especially when paired with a Cardamom Blackberry Pavlova ( recipe later, after scone fortnight).


Here is her recipe-

Cherry-Chocolate Scones
2 1/2 c whole wheat pastry flour
1 c flour
1/4 c sugar
1/4 c brown sugar
1 tsp baking powder
1 tsp baking sodaFi
1/2 tsp salt
1 stick butter, cold
3/4 c dried cherries
3/4 c chocolate chips
1 egg
1 c buttermilk
2 tsp vanilla extract
milk and coarse sugar for the tops

Combine dry ingredients. Cut in butter. Add cherries and chocolate, stir with fork. Combine liquid

ingredients and whisk. Pour into dry ingredients and stir lightly with a fork till evenly moistened.

Knead two or three times on work surface. Separate into 2 balls, pat each lightly into an 8-inch circle,

cut into 8 wedges. Place on greased cookie sheet. Brush with milk and sprinkle with coarse sugar.

Bake at 375 20-25 minutes. Makes 16.

I didn’t have any whole wheat pastry flour – so I used regular pastry flour.

These are really good-  and the recipe makes a LOT of scones!

I’m really enjoying the many different recipes and pictures of

scones from all over,  if you want to see the other recipes , Celia

has them up on her blog, Fig Jam and Lime Cordial.



8 thoughts on “International Scone Fortnight- #3– Dried Cherry and Chocolate Scones

  1. Wow! These look even better than when I made them! Makes me want to gather my ingredients and make them again. Looking forward to the Cardamom Blackberry Pavlova recipe. 🙂

    • Martha-
      Thanks again for your recipe! I made them and shared them (and the Pavlova with Bob and Elizabeth Pavkov and the Denzingers last night!) Everyone loved them!
      I have made so many scones the last two weeks- I’m going to make up one more batch to share with Meredith when she gets to Ohio and then I think I’m taking a scone hiatus! 🙂

  2. It’s all about the scones here too Heidi. I’m going to do a third batch tomorrow, (pumpkin).
    I’ve never used dried cherries before. I adore fresh ones, so I suspect would scoff yours quite quickly 🙂

    • Hi Brydie!
      There is something so appealing and warm about offering scones to your family and friends. I should make them more often – yet I always seem to wait for an occasion instead. Pumpkin scones seem to be very Australian- I was reading a novel by Kate Grenville ( The Idea of Perfection) and there were multiple references to pumpkin scones. I like the sound of them and plan on making some this Autumn.
      Dried cherries are a staple in my kitchen- the bake up well and are good just eating out of hand. 🙂

  3. Heidi, they seem to just keep getting better!! I only managed a couple of batches with all the visitors, but I’ve been thoroughly enjoying yours! xx

    • I keep making them and giving them away, Celia!
      I made a batch of singin’ hinnies or North Umberland griddle scones last night and they are all gone – I think I’m done.

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