This post may contain affiliate links. Please read our privacy policy.

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!

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

White Chocolate Cherry Scones

By: Jamie
4.35 from 26 ratings
Prep: 15 minutes
Cook: 17 minutes
Total: 32 minutes
Servings: 8
White chocolate and cherries combine for a sweet and flaky scone. You'll love them with your morning coffee or afternoon tea!


  • 2 cups all-purpose flour
  • 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.


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!


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

Nutrition information is automatically calculated, so should only be used as an approximation.

4.35 from 26 votes (26 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Evan says:

    You and I are on the same page :) I LOVE scones.. they’re quite possibly my favorite breakfast baked good. I can’t wait to try these.

  2. Jessy says:

    The white chocolate with the cherry sounds heavenly! I too am growing very fond of scones these days; and my family is loving the addiction! LOL

    BTW – Your pictures are very beautiful – good photography.

  3. Eileen says:

    Your photos are beautiful!

  4. bunkycooks says:

    The scones look totally yummy! I do not like them when they are too sweet, so these would probably be perfect for me. The pics look great, so I think you have it figured out! :)

  5. christina aguilera karaoke says:

    There is no one in this world who likes white chocolate than me.!

  6. Maria says:

    I haven’t tried sour cream in my scones-yogurt, cream, and buttermilk, but not sour cream. I will be making these soon. I love a good scone. Your photos amaze me!

    1. Jamie says:

      I really love the flavor and texture the sour cream imparts…tasty tasty scones!
      Thanks so much for the kind words on the photos!

  7. Sara says:

    These white chocolate cherry scones look delicious!!! I love your photography too! Bravo!!! :)

  8. lisaiscooking says:

    I too have a thing for scones! I was just flipping through books looking for a new and different scone idea yesterday. The mix of dried cherries and white chocolate sounds fantastic!

  9. Barbara @ VinoLuciStyle says:

    I love the combination of cherry and white chocolate and I love scones albeit not a scone-aholic like you. Will have to try these; it’s a cold snowy day in the Rockies and I could use a warm scone right about NOW!

    Would love to know more about your experience with RAW; what did you see as the biggest benefit in the eventual finished product?

    1. Jamie says:

      Raw allows you to edit many different aspects of the photo. If using Lightroom and RAW format, you can edit exposure and white balance without compromising the quality of the image. I am just starting to play around, but I really like it! Downside is the files are ginormous!

  10. Su-yin says:

    Love the RAW photos – I’m still shooting in jpeg, will have to follow in your shoes and start experimenting with RAW now! :P Amazing photos.