White Chocolate Cherry Scones

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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

White chocolate and cherries combine for a sweet and flaky scone. You'll love them with your morning coffee or afternoon tea!

4.35 from 26 votes

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Prep Time: 15 minutes mins

Cook Time: 17 minutes mins

Total Time: 32 minutes mins

Servings: 8

Ingredients 

1x2x3x

• ▢ 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

Instructions

• 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.

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!

Nutrition

Calories: 368kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 258mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 741IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg

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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