Whipped Cream Scones With Chocolate and Cherries

Delicious but hands down the Stickiest scone dough I have ever struggled to put on a baking sheet, somehow.

These were easy and delicious. The only change I made was halved the sugar. Not terribly sweet, but also didn't need to be. My husband (who has much more of a sweet tooth than I do) ate like 5 in one sitting, so I think you can adjust the sugar to your liking. These will be on repeat for me to grab a couple in the morning for breakfast. Love!

Excellent recipe! I made several batches and gave to neighbors as Christmas gifts. They all raved!

This has been my go-to scone recipe for some time but I find the 20 minute bake time too long. I just took mine out after 17 minutes and the bottoms were still darker than I would have liked. I recommend starting to check after 15 minutes if you have a hot oven.

Used a full cup of heavy whipping cream and rolled into 15 balls. After baking the recommended 20 minutes the scones came out fabulously, soft and buttery on the inside and almost crunchy on the outside. The flavors are classic scone- a bit sweet and a bit savory. Glad I used the “tart” cherries as the extra sweetness is helpful to round out the salt and bitterness of the chocolate. This is one I will be making again!

The bottoms seems to burn owing to the chocolate.

I only had enough cream to make 2, but I pared down the recipe and it worked just fine, in case anyone wakes up craving these and only has 1/4 heavy cream left. I used chopped semi-sweet discs of chocolate and it worked great. These were melt in your mouth delicious! I used the gram measurements and didn't find them to be dry.

I substituted apricots and pecans for the chocolate and cherries, and they were delicous!

These were great. I agree that they could use more cream, though. My dough was a little crumbly, still, so I had to manhandle it a bit to get it in balls, which made them spread a little when baking. I used milk chocolate, dried cranberries, and unsalted butter because it's what we had on hand, and it was still really good, but I imagine they're even better with the proper ingredients.

Delicious combination al be it a bit dry. Made these with my granddaughter and months later she still asks if we can make them again. We will.

Very easy, tasty, made it as a breakfast treat during school week.

I love these scones!! So easy!! And Scrumptious! I use the full cup of heavy whipping cream and have no problems. More than 1/3 of dark chocolate bits overwhelms the recipe.

I am cutting and pasting the review from Rachel from three years ago because it is exactly what I would write today. In addition to Rachel's great observations, I would say these are very easy and quick to make. "These are great... Two notes: I used semisweet mini chips to save time and it worked fine, although bittersweet chocolate might have more of a kick. I also found that there wasn't quite enough cream in the folding-in step. Next time I'll probably increase it by 1 tbsp or so."

I just cut the butter into the dry ingredients which saved me a lot of time fiddling and I got a lovely texture. I also used a mixer for the cream and folded it in with a spatula, no problems there either. I think the bottom line is just having a general view not to overwork the dough. The dough seemed a bit dry but I didn't add any liquid and they held together, the butter pulling everything in, and baked beautifully. I think they would have been tough with more liquid.

These are great. I halved the recipe to test it but made it as written with the exceptions suggested by others of a little more cream, and shorter bake (15 min). I also made them double size so got 4 from the halved recipe. I completely agree with SJ's assessment: "shatteringly short (almost shortbread-like) on the outside, with a soft, baking powder biscuit-y center". Wish I had made the full recipe. There's always tomorrow.