Can you tell I have developed a thing for scones? I am smitten with them and they have quickly become one of my favorite things to bake.
I love experimenting with different flavor combinations, although I have yet to meet a scone I didn’t like. I picked up some dried sour cherries from my favorite specialty store and wanted to use them in fabulous dessert. I initially contemplated cookies, but after a quick twitter survey and some peer pressure, I decided on scones.
I came across a scone recipe on allrecipes that was developed by the amazing, Pam Anderson and knew it would be a hit. I simply made a few tweaks and ended up with one fabulous recipe. Brian did not think they were sweet enough, but I thought they were just perfect. The texture is divine; a slightly crisp exterior with a buttery melt in your mouth interior. These are great for breakfast with a cup of coffee and will definitely become a staple in your baking repertoire if you give them a try!
On a side note for all you photography nerds…I am a BIG pansy (not confident) when it comes to photography. These are the first photos I have ever shot in RAW format, typically I shoot in JPEG and edit in Photoshop. These were edited in Lightroom and the process was totally out of my comfort zone, but I think I am digging the results. Lesson? Step outside of your box…you may just enjoy the journey and learn something new! I am pretty excited to experiment and hope I can improve my photography!
White Chocolate Cherry Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter frozen
- ½ cup dried sour cherries chopped
- ½ cup white chocolate chips roughly chopped
- ½ cup sour cream
- 1 large egg
- ½ teaspoon pure vanilla extract
- Adjust oven rack to lower-middle position and preheat oven to 400°F.
- In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cherries and white chocolate.
- In a small bowl, whisk sour cream and egg until smooth; stir in vanilla.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
- If desired, drizzle with melted white chocolate after the scones have cooled.
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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