Double Chocolate Tart Cherry Scones with Espresso Drizzle
Serves: 8
  • 1¾ cups all-purpose flour
  • ½ cup good quality unsweetened cocoa powder
  • ⅓ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, cold
  • ½ cup semi sweet chocolate chips
  • ⅓ cup greek yogurt
  • ⅓ cup coconut milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup dried tart cherries
  • Drizzle
  • 1½ cups confectioners sugar
  • 2 tablespoons espresso
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple syrup
  1. Preheat the oven to 375F and a line a baking sheet with parchment paper or silicone mat.
  2. Place the flour, cocoa, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
  3. Using a pastry blender, cut in the butter until the pieces are pea-sized.
  4. Add the chocolate chips and dried tart cherries.
  5. Stir the yogurt, coconut milk, egg, and vanilla together in a liquid measuring cup.
  6. Pour into the dry ingredients, and stir together just until the dough gathers itself into a ball. Get in there with your hands if you have to to knead the ingredients together.
  7. Transfer the dough to the prepared baking sheet, and flatten it to a thickness of about 1½-inch.
  8. Score into 8 equal wedges, and bake for 20 to 25 minutes, or until set.
  9. Make your drizzle by combining the confectioners sugar, espresso, vanilla and maple syrup.
  10. Let your scones cool down a bit before drizzling them. They can still be warm but not too hot otherwise the drizzle will fizzshnizzle.