Wild Cherry Balsamic Vinegar Chocolate Scones

September 1, 2016



  • 1 cup frozen tart cherries, thawed and halved
    ¼ cup  Lucero Red Balsamic Vinegar
    1¼ cups whole wheat white flour
    ¾ cup oat flour
    ½ cup rolled oats
    2 tsp. baking powder
    ½ tsp. baking soda
    ½ tsp. salt
    ¼ cup coconut sugar (or, organic cane/turbinado sugar)
    4 Tbsp. cold butter, diced
    ½ cup buttermilk
    1 tsp. vanilla extract
    ¼ cup dried tart cherries, roughly chopped
    ¼ cup dark chocolate chips
    cane sugar for topping

Try using our Traditional Red Balsamic Vinegar


Your favorite Lucero flavored balsamic.



Preheat oven to 375 degrees.


1- In a medium skillet over medium heat, combine the thawed

cherries and balsamic vinegar. Cook down for about 10 minutes

until the vinegar has reduced and thickened into a syrup and

coated the cherries. Turn off heat and set aside.


2- In a large bowl, combine the flours, oats, baking powder,

baking soda, salt and sugar.


3- Cut the butter into the flour mixture either with your hands

or a pastry cutter until the mixture is crumbly and coarse and

the butter is worked through.


4- Whisk together the buttermilk and vanilla in a small bowl.


5- Add the wet ingredients to the dry and combine with spatula.


6- Spoon the cherries from the pan leaving behind the extra

balsamic into the bowl. Add the dried cherries and chocolate

chips and gently fold into the dough.



7- Form a 9-10 inch circle with the dough on a baking sheet

lined with parchment paper or a silpat.


8- Using a wet knife, cut the circle into 8 wedges.


9- Sprinkle the tops of the scones with the extra cane sugar.


10 -Bake for 20 minutes. Remove the scones from the oven,

using the knife, separate the wedges from each other so that

they aren't touching and return to the oven for another 3-5

minutes until the edges are golden and crunchy.


11- Remove from the oven, let cool for 5 minutes before

transferring to a cooling rack.


12- Use the remaining balsamic in the pan to drizzle over

the scones before serving if desired.


Recipe from Gina at Running To The Kitchen 




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