Oxmoor House Photo by: Oxmoor House

Chocolate-Cherry-Almond Scones

The biscuit-like texture of scones makes them a hearty option for breakfast, lunch, or a snack. They're also a good choice to make for company because they bake quickly.

Oxmoor House OCTOBER 2011

  • Yield: 12 servings (serving size: 1 scone)


  • 9 ounces all-purpose flour (about 2 cups)
  • 1/3 cup sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1/4 cup dried tart cherries, chopped
  • 1.5 ounces bittersweet chocolate, chopped (1/4 cup)
  • 1 large egg
  • 3/4 cup fat-free milk, divided
  • 1/2 teaspoon almond extract
  • 2 teaspoons sliced almonds


1. Preheat oven to 450°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 5 tablespoons sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal. Sitr in cherries and chocolate.

3. Combine egg, 1/2 cup plus 3 tablespoons milk, and almond extract, stirring well with a whisk. Add milk mixture to flour mixture, stirring just until moist. (Dough will be sticky.)

4. Pat dough into an 8-inch circle with floured hands on a baking sheet lined with parchment paper. Cut dough into 12 equal wedges, cutting into but not through dough. Brush top of dough with remaining 1 tablespoon milk, and sprinkle with remaining 1 teaspoon sugar and almonds.

5. Bake at 450° for 15 minutes or until golden brown.

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 6.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.7g
  • Carbohydrate: 27.3g
  • Fiber: 1.3g
  • Cholesterol: 31mg
  • Iron: 1.3mg
  • Sodium: 146mg
  • Calcium: 60mg

Go to full version of

Chocolate-Cherry-Almond Scones recipe