I never liked cherries growing up.
Well, I liked maraschino cherries, but I think I mostly liked the scoop of ice cream that usually came under the cherry, rather than the cherry itself. No matter. My family would buy me jars of maraschino cherries for my birthday, and to this day, if banana splits are served, someone inevitably tries to pass off their maraschino cherry to me.
Along with carousel horse figurines and Debbie Gibson, I’m not much of a fan of maraschino cherries anymore.
Regular cherries were in the same boat, mostly because my other cherry eating experience was cherry flavored things. NyQuil, fruit snacks and Popsicles- sickeningly sweet cherry things.
And then I started collecting cookbooks instead of carousel horse figurines. I started listening to cooking podcasts instead of Ms. Gibson and I tried fresh cherries for the first time.
All of a sudden, any canned cherry imposters faded into the background. Because now, in my world, there are cherries…
…and there are cherries.
My mom swears that I used to like chocolate covered cherries.
It wasn’t me, mom.
My mom also swears that I wanted to get perms every three months from the ages of 8-13.
It wasn’t me, mom.
Regardless, with my newfound love of cherries, I thought that mom might be on to something with her chocolate covered cherry delusion.
I make more scones than anything in this world, unless you count messes and then Matty B can vouch for that.
This recipe is very loosely based off of a recipe for butterscotch scones from Epicurious, but in all reality, the only thing that’s the same is the amount of baking powder and the temperature they’re baked at.
With that being considered, I’m very comfortable calling these scones “my original creation”.
When Matty B was watching me make them, he said, “Are you making up this recipe?”
“Yes!” I answered proudly.
“Oh.” He responded flatly. “Are you putting tofu in them?”
I made a yummy glaze with my boozy cherries and powdered sugar. Matty B eyed the glaze dubiously.
“I’ll leave some plain for you,” I promised, “but you have to try one bite with cherries.”
Everyone loved them, except Miss Stubborn who was instructed to eat one bite of peas before she got hers. She refused. Oh, it’s tough being two when your parents are so mean. I’ll spare you the pictures of this incident.
Regardless, they were good enough to inspire the “happy J Man dance” that is pictured above and and Matty B ate his one requested bite with cherry glaze and went back for more!
Recap: I like cherries. I like chocolate covered cherry scones. And in full disclosure, I still like Debbie Gibson.
Chocolate Covered Cherry Scones
1 3/4 cup AP flour
1/3 cup cocoa powder
1/3 cup brown sugar (not packed)
1 tsp salt
1 TBS baking powder
1/2 cup earth balance vegan butter
1/2 cup coconut milk (I used “lite”)
1 tsp egg replacer+2 TBS water
1/2 cup chocolate chips
1/2 cup boozy cherries
1 cup powdered sugar
In a food processor, combine flour, cocoa, sugar, salt and baking powder until combined. Add butter, cubed, and process until sandy in texture.
Add “egg”, coconut milk and chocolate chips. Mix until the dough works itself I to a loose ball.
Press onto a floured surface and cut into 8 wedges. Bake at 400 for 14-16 minutes.
In the meantime, combine glaze ingredients. Drizzle over cooled scones.