Black Forest scones

Double chocolate scones – nothing wrong with that, but then add Kirsch soaked cherries and you get these little beauties.  Beech’s dark chocolate is perfect for this as their dark chocolate has a great depth of flavour that matches the deep flavour of the alcohol soaked cherries.  And to finish?  Beech’s creamy white chocolate over the top!

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Ingredients – makes 8

150g self raising flour

50g good quality cocoa powder

50g butter, chilled

25g granulated sugar

125ml milk

1tsp vanilla extract

60g Beech’s dark chocolate

60g Kirsch soaked cherries

60g Beech’s white chocolate


  1. Pre-heat the oven to 220C/GM7.  Line a baking tray with baking paper.
  2. Measure the flour and cocoa powder and sieve together into a large bowl.
  3. Chop the Beech’s dark chocolate into small pieces.
  4. Chop the cherries into quarters.
  5. Measure the milk into a measuring jug and add the vanilla extract.
  6.  Cut the butter into small chunks and rub into the flour mixture until it resembles breadcrumbs – be careful to not over rub the mixture.
  7. Add the chopped chocolate and cherries into the breadcrumb mixture and stir to combine.
  8. Gradually add the milk to the mixture until it forms a soft but not sticky dough.
  9. Gently knead to dough to make it a little smoother and shape into a round, about 1cm high.  Divide the dough into eight triangles by cutting four times.  Place on the lined baking tray and brush with the remaining milk.
  10. Place in the oven for 10 minutes until darker in colour.
  11. Remove from the oven and place on a wire rack until cooled.
  12. Melt Beech’s white chocolate and leave to cool slightly so it slightly thickens.  using a teaspoon drizzle the white chocolate over the scones to finish.

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