I don’t know about you, but every once in awhile, when the mood strikes, I whip up a batch of White Chocolate and Sour Cherry Scones. These scones are the perfect pastry in my book. With a combination of sweet white chocolate and the tart sour cherries, crunchy on the outside and chewy and tender on the inside, you cannot go wrong with these scones.
Scone dough can be a bit hard to handle…
I have found over the years that I like to chill my scone dough, otherwise it is just too hard to handle. It is not necessary to chill the dough so if you are rushing to get something yummy on the breakfast table, by all means, start baking! I just find that chilling it help firm the dough up a bit so it is easier to cut in to that ever famous triangular scone shape.
Some scone making tips and tricks…
Make the dough the night before, cover in plastic wrap and pop in fridge. The next morning, lightly dust a cutting board with flour (or super duper clean counter), place the dough ball on the cutting board, dust your hands with flour and start to form dough into a disc shape (I would say about 2 inches in thickness).
Next, using a sharp knife, cut the disc into 8 triangles (as you would a pizza), up-down, side-to-side, “X”. In between each cut, carefully wipe the dough off of your knife. This will help prevent the dough from sticking.
Using the same knife (or a butter knife I find is easier to scoop up smaller, sticky dough), place each triangle in a parchment paper lined baking sheet.
Bake these beauties up to a whopping 475 degrees and bake for 10-12 minutes, until the tops turn golden brown.
Once they have cooled in a baking rack, add your glaze using stripes across.
These are seriously a huge hit in my family and so easy to make!
Pssst….I have a secret…
PS- my favorite part when baking these White Chocolate Sour Cherry Scones? The white chocolate chips on the bottom melt in the oven and leave some burnt sugar behind. Do not discard! Save that as a treat for yourself because it is SO GOOD. I may just start making burnt sugar crisps…..hey I think I’m on to something!
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dried sour cherries
- 8 oz. white chocolate chips
- 3/4 cup cold butter, cubed
- 1/1/2 cups milk
- 2 cups powdered sugar
- 3 tablespoons milk
- 2 teaspoons vanilla
- Preheat the oven to 475 degrees
- In a small bowl, add dried cherries and milk, let soak for about 10 minutes while you do other things
- In a larger bowl, gently whisk flour, sugar, baking soda, baking powder, salt and chocolate chips
- Add cold butter to the dry ingredients using your fingers or a pastry cutter
- Pour the milk and cherry mixture into the dry ingredients and stir together until combined (the dough will become sticky and stringy)
- Chill dough (you do not HAVE to chill the dough, I just find it easier to handle once it has firmed up a bit) for about an hour, or overnight
- Lightly dust with flour, a clean surface for you to place your dough
- Lightly dust hands with flour
- Place dough on the floured surface and form in the shape of a disc (about 2 inch thickness)
- Cut the dough into 8 wedges (up-down, side-to-side, "x" shape)
- Line a baking sheet with parchment paper
- Place dough wedges on the lined baking sheet
- Bake for 10-12 minutes until the tops turn golden brown
- Cool on baking rack
- In a medium sized bowl, add powdered sugar, milk and vanilla and combine until no lumps
- Using a plastic bag, pour the glaze into the bag, cut the corner of a bag and pipe the glaze on top of the cooled scone
- Alternatively, you can dip a spoon into the glaze and drizzle on the scone that way. This will give it a more rustic look
A few other breakfast pastry faves of mine:
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