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

Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup dried sour cherries; chopped

1/2 cup white chocolate chips; roughly chopped

1/2 cup sour cream

1 large egg

1/2 teaspoon pure vanilla extract


Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup 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.


2. In a small bowl, whisk sour cream and egg until smooth; stir in vanilla.


3. 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.)


4. 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.


5. If desired, drizzle with melted white chocolate after the scones have cooled.


Notes:

1. I added a light egg wash to the top of the scones and a sprinkle of coarse sugar before placing in the oven.


2. I have prepared these in the food processor with fabulous result, simply pulse cold butter into the dry ingredients instead of grating the frozen butter.


3. Add in a variety of ingredients to make your signature scone, think chocolate chips, nuts, espresso powder... endless possibilities!


adapted from Pam Anderson


All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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