• Cooking Time:
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  • 4 cups bleached all-purpose flour
  • 5 1/4 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 3/4 cup(1 1/2 sticks) unsalted butter chilled and cut into small pieces
  • 1 cup confectioners sugar
  • 1 cup heavy cream
  • 4 large eggs
  • 1 tsp vanilla extract
  • five 3.5 oz bars bittersweet chocolate cut into chunks.
  • 1 cup rum macerated cherries
  • 8-10 oz bittersweet chocolate


  • Preheat oven to 400 degrees.
  • Set out two cookie sheets or rimmed baking sheets.
  • In a large bowl thoroughly whisk together the flour, baking powder, cream of tartar and salt.
  • Scatter of cubes of butter and using a pastry blender or two round bladed table knives, cut the fat into the mixture until reduced to small pearl sized bits.
  • Stir in the sugar.
  • In a medium sized bowl, whisk together the heavy cream, eggs, and vanilla.
  • Pour the whisked mixture over the dry ingredients, add the cherries and five bars of chocolate, and stir to form a dough.
  • The dough will be slightly sticky to the touch. Divide the dough in half.
  • Turn the dough onto a floured work surface and knead briefly 6-8 times.
  • If the dough is very sticky, sprinkle the work surface with extra flour as you are kneading it; the dough, however, should remain moist.
  • Form each piece of dough into a 7 1/2 inch round disc.
  • Cut each round into 6 pie shaped wedges.
  • Transfer the scones to the baking sheet using a wide metal spatula; space the triangles of dough about 3 inches apart.
  • Bake the scones for about 18 minutes or until set.
  • The exterior will be firm, golden, and slightly springy to the touch.
  • Cool the scones on the baking sheets for one minute, then transfer them to cooling racks.
  • Cool completely.
  • Melt the 8-10 oz chocolate and cool to tepid.
  • Dip one triangular corner of each scone into the melted chocolate to coat.
  • Place them on sheets of waxed paper.
  • Let the scones stand until the chocolate has set.

Categories: Dessert 
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