These balsamic cherry dark chocolate scones are a delicious balance of tart and sweet. They're crispy on the outside, moist and tender on the inside and perfect for breakfast.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Baked Goods
Cuisine: American
Keyword: balsamic cherry dark chocolate scones, cherry dark chocolate scones
In a medium skillet over medium heat, combine the thawed cherries and balsamic vinegar. Cook down for about 10 minutes until the vinegar has reduced and thickened into a syrup and coated the cherries. Turn off heat and set aside.
In a large bowl, combine the flours, oats, baking powder, baking soda, salt and sugar.
Cut the butter into the flour mixture either with your hands or a pastry cutter until the mixture is crumbly and coarse and the butter is worked through.
Whisk together the buttermilk and vanilla in a small bowl.
Add the wet ingredients to the dry and combine with a spatula.
Spoon the cherries from the pan leaving behind the extra balsamic into the bowl. Add the dried cherries and chocolate chips and gently fold into the dough.
Form a 9-10 inch circle with the dough on a baking sheet lined with parchment paper or a silpat.
Using a wet knife, cut the circle into 8 wedges.
Sprinkle the tops of the scones with the extra cane sugar.
Bake for 20 minutes. Remove the scones from the oven, using the knife, separate the wedges from each other so that they aren't touching and return to the oven for another 3-5 minutes until the edges are golden and crunchy.
Remove from the oven, let cool for 5 minutes before transferring to a cooling rack.
Use the remaining balsamic in the pan to drizzle over the scones before serving if desired.