A few months ago when I was doing my Saturday morning farmer’s market run, I came upon a new bakery/pastry stand and bought myself this scone. As you can tell, it was enormous… but what you probably can’t see is the dark chocolate and cherry with which it’s filled. Ummm YUM. It was incredible and I haven’t been able to get it out of my head since.
I was also able to talk to the woman running the stand – her name was Maggie O’Brien and I immediately and enthusiastically replied “I’m an O’Brien too!” I might have been a little too excited for 8AM on a Saturday. And I might have gone into detail about how my grandma’s maiden name is also O’Brien and how her name is Pat, just like my Pat. So both are named Pat O’Brien… It was all a lot of information for me to be sharing with her, but the Irish community is strong here in Chicago and I’m happy to be a part of it. Maggie is a classically trained French pastry chef and started her company Velvet Dessert right in my neighborhood! The following week I went back for the monkey bread muffin made with croissants. Let me repeat that for you. Monkey bread muffin made with croissants. Stop it. I died. Dead.
Anyway back to this scone. Dark chocolate + cherry = scone heaven. Add in some steaming hot coffee and you are well on your way to a perfect Saturday morning.
I decided it was finally time to try my hand at recreating this dark chocolate cherry goodness. Now, these scones do not come close to the scone I had that day at the farmer’s market, but boy are they delicious! I started out with this recipe and made a few edits of my own. I used half white whole wheat flour for additional fiber, swapped the buttermilk for Greek yogurt, and topped each scone with an egg wash and a sprinkle of turbinado sugar!
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- 1 1/4 cups all purpose flour
- 1 1/4 cups white whole wheat flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 5 Tablespoons unsalted butter, cold and cut into cubes
- 1/3 cup dark chocolate chunks
- 1/3 cup dried bing cherries, coursely chopped
- 1 cup Greek yogurt
- 2 large eggs, divided
- Turbinado sugar for sprinkling
- Preheat oven to 400°F. Coat a large baking sheet with cooking spray or silicone baking sheet.
- Whisk all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in cherries and chocolate.
- Whisk Greek yogurt and one egg in a medium bowl; stir into the dry ingredients until just combined. Your dough will be shaggy.
- Sprinkle a work surface with flour. Turn the dough out and sprinkle the top with a little more flour, about 1 tablespoon. Knead until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
- Whisk remaining egg and brush each scone with the egg wash.
- Sprinkle tops with turbinado sugar.
- Bake the scones until firm to the touch, about 20 minutes.
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