Black Forest Scones


My Dad’s favourite dessert is Black Forest Gateaux, however not something I relish making in the summer. We all like a scone so these black forest scones are an excellent compromise.

This recipe will make 8 x 65mm scones or 6 x 75mm scones

You will need:

  • 200g Plain Flour (plus extra for dusting)
  • 30g Coco powder
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 30g Caster Sugar
  • 60g Butter
  • 60g Dried cherries chopped in half
  • 60g Dark chocolate (chopped)
  • 7 tbsp Cold Milk
  • 1 egg beaten for glazing

Optional Extra To Serve:

  • Cherry Jam
  • Double cream


  • Pre heat the oven to 180 degrees grease baking sheet.
  • Sift the flour, coco powder, cream of tartar and bicarbonate of soda together.
  • Mix in the caster sugar, butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the halved cherries and chocolate until well distributed in the dry scone mix
  • Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm (1inch) thick.
  • Use your cookie cutter to cut out your scones, place them gently on your prepared baking sheet. Reform the dough scraps and repeat.
  • Glaze with the beaten egg and bake for about 15mins or until cooked.

I served mine with Cherry jam and lashing of cream!

These are best on the day of cooking but will keep for 2-3 days in an air tight container.


6 thoughts on “Black Forest Scones

  1. Kentuckylady717

    Thank you for posting this recipe….hope to make soon as I can the ingredients done in the USA scale …lol, they look delicious and I love scones…..with Cherry or Almond being my favorite….

    Thanks Mona.(kentuckylady717)


  2. LiSi

    You don’t actually mention when to mix in the cocoa powder. I’m guessing at the first flour stage. I read recipes exactly as I find them and didn’t realise until I was putting in the cherries that I hadn’t yet used the cocoa powder. Whoops!


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