RYE BLACK FOREST SCONES

The key components of a Black Forest cake—chocolate cake, whipped cream, liqueur, and cherries—come together quickly in these drop scones. They’re as tender as the cake but have a measured sweetness ideal for breakfast. Rye flour adds not only a satisfying whole grain, but also a rich earthy taste. To turn these into dessert, serve with whipped cream and more brandied cherries. Because these are a bit indulgent in the morning, I make them mini. You can make them larger if you’d like; just bake them longer.

TIP: If you don’t want to use boozy cherries, substitute sour cherries packed in juice or light syrup.

makes about 2 dozen

no eggs, no nuts

• ¾ cup (111 g) rye flour
• ½ cup (71 g) unbleached all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (76 g) drained brandied cherries (from a 13.5-ounce; 382-g jar), halved
• ½ cup (104 g) sugar
• ¼ cup (24 g) unsweetened cocoa powder
• 1 cup (232 g) cold heavy cream
• 1 teaspoon pure vanilla extract

1. Position a rack in the center of the oven and preheat to 375°F. Line a half sheet pan with parchment paper.

2. Whisk both flours, the baking powder, and salt in a large bowl. Add the cherries and toss until well coated. Whisk the sugar and cocoa powder in a medium bowl, then whisk in the cream until smooth and thick. Whisk in the vanilla. Make a well in the dry ingredients and pour in the wet ingredients. Gently fold just until incorporated and all traces of flour have disappeared.

3. Using a 1½-tablespoon (1¾-inch) cookie scoop or a tablespoon measure, drop the dough by heaping tablespoons onto the prepared pan, spacing them 1½ inches apart.

4. Bake until the scones are cooked through and the tops look dry, 13 to 15 minutes.

5. Slide the parchment paper with the scones onto a wire rack to cool. Serve warm or at room temperature.

MAKE AHEAD

The scones are best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 3 weeks.