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Foodie

Coffee And Chocolate Scones With Cherry Jam

Reimagine the traditional scone and think coffee and chocolate in our delicious update. Sticky cherry jam and clotted cream make the ideal middle.

Coffee And Chocolate Scones With Cherry Jam

Ingredients

Makes 6

For the jam:
90g dried sour cherries, roughly chopped
150g caster sugar
20ml lemon juice

For the scones:
315g self-rising flour
25g cocoa powder
1½ tsp baking powder
3 tbsp caster sugar
½ tsp salt
90g butter, chilled and cut into small cubes
100ml espresso (about 2 shots) reduced to 50ml by heating in a small pan
150ml full-fat milk
1 tsp vanilla extract
75g dark chocolate chips

Method

1. For the jam, place the cherries in a bowl. Add 240ml of water and cover with clingfilm. Leave the cherries to soak up the water for at least 6 hours.

2. Transfer the cherries and liquid to a small pan. Bring to the boil and cook for 5 minutes. Add the sugar and lemon juice and boil for 10 more minutes, until the mixture has reached 105ºc/220ºf. Set the mixture aside to cool in a bowl.

3. Preheat the oven to 220ºc/425ºf/gas 7.

4. Mix the dry ingredients in a food processor for a few seconds. Then add the cubes of butter and whizz again. Combine the espresso, milk and vanilla in a jug and warm for 10–20 seconds in a microwave. Gradually add the liquid to the flour mixture using a knife, adding the chocolate chips gradually.

5. On a floured worktop, roll out the dough to 4cm thick. Cut out the scones using a round 6cm biscuit cutter. Place them on a metal baking tray and bake for 13 minutes. Serve with the jam, clotted cream and freshly brewed coffee when cool. 

Find more recipes in the Harrods Magazine app.

 

House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
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Coffee And Chocolate Scones With Cherry Jam | Style Notes | Harrods.com House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
You are on UMBRACO's preview. HEADER/FOOTER functionality may be different.
Foodie

Coffee And Chocolate Scones With Cherry Jam

Reimagine the traditional scone and think coffee and chocolate in our delicious update. Sticky cherry jam and clotted cream make the ideal middle.

Coffee And Chocolate Scones With Cherry Jam

Ingredients

Makes 6

For the jam:
90g dried sour cherries, roughly chopped
150g caster sugar
20ml lemon juice

For the scones:
315g self-rising flour
25g cocoa powder
1½ tsp baking powder
3 tbsp caster sugar
½ tsp salt
90g butter, chilled and cut into small cubes
100ml espresso (about 2 shots) reduced to 50ml by heating in a small pan
150ml full-fat milk
1 tsp vanilla extract
75g dark chocolate chips

Method

1. For the jam, place the cherries in a bowl. Add 240ml of water and cover with clingfilm. Leave the cherries to soak up the water for at least 6 hours.

2. Transfer the cherries and liquid to a small pan. Bring to the boil and cook for 5 minutes. Add the sugar and lemon juice and boil for 10 more minutes, until the mixture has reached 105ºc/220ºf. Set the mixture aside to cool in a bowl.

3. Preheat the oven to 220ºc/425ºf/gas 7.

4. Mix the dry ingredients in a food processor for a few seconds. Then add the cubes of butter and whizz again. Combine the espresso, milk and vanilla in a jug and warm for 10–20 seconds in a microwave. Gradually add the liquid to the flour mixture using a knife, adding the chocolate chips gradually.

5. On a floured worktop, roll out the dough to 4cm thick. Cut out the scones using a round 6cm biscuit cutter. Place them on a metal baking tray and bake for 13 minutes. Serve with the jam, clotted cream and freshly brewed coffee when cool. 

Find more recipes in the Harrods Magazine app.