Know what goes with a scone even better than fresh clotted cream?
A huge scoop of vanilla ice cream. I can’t believe I’d never thought to try it until now. But as soon as I took a bite of one of these scones fresh out of the oven, I swung open the freezer door without wasting a second. Cool, melty ice cream atop a warm, buttery, chocolatey scone? That is decadence.
I’m guessing the scone and ice cream combo never occurred to me until now because I usually make scones to eat for breakfast. Definitely not for my healthy, every day breakfasts, (those look more like these) but as a before-I-go-to-work-at-8 AM-every-Sunday treat. Ah, to be a church music director.
I won’t even ask if you’ve ever eaten a “healthified” scone. Whether gluten free, sugar free, grain free, low fat, whatever. Because I surely haven’t. I’ve never seen one that even looked like something I’d be interested in eating. Maybe someday I’ll attempt to come up with one, but for now I’ll take my scones made with white flour, sugar, butter, and cream.
And in this case, chocolate. I keep writing the word chocolate in bold. But it’s a point that needs to be stressed. We’ve got four types of chocolate going into this recipe, people. Cocoa powder, white chocolate, semisweet chocolate, and dark chocolate.
I had originally planned to preface this recipe with some talk about Valentine’s Day, and how it’s maybe the only day of the year where eating a decadent chocolatey breakfast seems
appropriate acceptable. But I think I’ve managed to call my own libel on that one, because while chocolate chip pancakes are one thing, a quadruple chocolate baked good made from mostly butter and heavy cream… well that’s dessert. Read: side of ice cream.
But wait- these have fruit in them too! Dark, sweet, ruby red cherries. (Don’t be fooled by the raspberries in the photos… blame the store for having ugly cherries.) I’ve surprisingly never made a black forest cake myself, though I’ve had some really good ones from various bakeries. I thought I’d use this Valentine’s Day as an occasion to try one out in my own kitchen, but then I decided I make chocolate cakes in one form or another often enough. No, I wanted something unique but equally… romantic.
Enter Black Forest Scones. I had half a bag of frozen cherries sitting in my freezer, leftover from yet another food rut come to a screeching halt. (Cherries stirred into whole milk yogurt every day as “second breakfast” for nearly two years….) I had visions of these cherries being folded into a crumbly, chocolate scone dough, studded with pieces of white and dark chocolate. So I decided to realize that vision.
It took a couple of attempts and tweaks, but I was finally able to come up with exactly what I’d envisioned. A tender chocolate scone with juicy sweet pops of cherries, and melted pockets of chocolate in every bite. Not to mention the white chocolate and dark chocolate glazes drizzled on top. The glazes are perhaps the best part; I won’t even say they’re “optional.” I brought these to a get-together last week for the members of the choir I conduct, and one of the older women said “oooh, you brought Squiggly Things!” You better believe if you skip the glaze, your scones will not qualify as Squiggly Things.
A quick tip I’ll share. Scones are best eaten fresh. So to avoid eating a day old scone (there would be worse things in the world, but regardless…) freeze scones right after you cut them by arranging them on a sheet pan and popping it into the freezer for 30 minutes. Transfer the frozen scones from the pan to a Ziploc bag and store. To bake, there’s no need to thaw. Simply place a frozen scone in the oven and proceed as directed in the recipe below for a buttery, chocolatey treat any time of day or night! But don’t forget to glaze it ^^.
Whether you bake these quadruple-chocolate Black Forest Scones for a Valentine’s Day dessert, or any other day of the year, they are a unique indulgence sure to impress. Trust me when I say, you’ll want to have a pint of ice cream handy!
Black Forest Scones
Yields 12-16 scones (depending on how large you cut them)
The flavors of a classic German cake baked into a tender, decadent scone. With four types of chocolate, juicy cherries, and a double drizzle of icing, these are pure indulgence worthy of any occasion.
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (40g) cocoa powder
- 1/2 cup (100g) granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. instant espresso powder (optional)*
- 1/4 tsp. cinnamon
- 2oz. semisweet chocolate, finely chopped (or chocolate chips)
- 2oz. white chocolate, finely chopped (or chocolate chips)
- 1/2 cup (57g) unsalted butter, frozen and grated*
- 2/3 cup heavy cream, cold*
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 cup (120g) dark sweet red cherries, coarsely chopped*
White Chocolate Icing:
- 1 oz. white chocolate, finely chopped*
- 1/4 cup (30g) confectioner’s sugar
- Dash of salt
- 3-4 tsp. milk or cream
Dark Chocolate Icing:
- 1 oz. dark chocolate (60-70%), finely chopped*
- 1/4 cup (30g) confectioner’s sugar
- Dash of salt
- 3-4 tsp. milk or cream
Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, salt, espresso, and cinnamon. Stir in the chopped chocolate. Gently mix in the frozen butter with a rubber spatula.
In a medium bowl or large measuring cup, whisk together the egg, cream, and vanilla extract. Add this mixture to the dry ingredients and carefully fold until it begins to come together. Sprinkle in the chopped cherries and fold a few more times until a dough forms, taking care not to overwork it.
Turn the dough onto a floured surface and careful press it into a disc about 8 inches in diameter and 3/4-1″ thick. Using a sharp knife, cut into twelve to sixteen wedges.
Place scones on the prepared baking sheet two inches apart. Bake for 19-22 minutes, until puffy and slightly darkened at the edges.
Transfer scones to a wire rack and allow to cool while you make the glazes.
Place the white chocolate in a medium bowl. Use the microwave to melt it in 20 second increments, and stir it smooth. Whisk in the powdered sugar and salt. Add the milk or cream to thin the glaze to your desired consistency. Drizzle over the scones using a small spoon and reckless abandon.
Repeat the same process to make the dark chocolate glaze. Allow the glazed scones to set at room temperature.
*I’m sure if you’ve ever baked anything with chocolate, you’ve read some long winded spiel about how coffee enhances the chocolate flavor but you won’t taste the coffee. Thank you Ina Garten for providing us all with this revolutionary tip. Now if only every food blogger could kindly stop shouting about it from the rooftops like it’s groundbreaking news. Sass aside, the espresso powder really is good in this recipe but you can also omit it without much sacrifice.
*At least an hour before starting the recipe, place a stick of butter in the freezer until solid. Then grate it onto a plate just like you would a block of cheese. These small pieces of butter are what makes the scones so flaky!
*Heavy cream will produce the most tender scone, but half & half may be substituted with good results.
*Fresh cherries can be hard to come by in the winter. To use frozen cherries, do not thaw. Carefully chop them with avery sharp knife while still frozen, then add them directly to the dough.
* For the glazes, use bar chocolate, not chocolate chips. Chips will not melt properly.