White Chocolate Cherry Scones
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
8
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Course
Breakfast
White Chocolate Cherry Scones
Description
These scones are made by mixing dry ingredients with grated frozen unsalted butter to achieve a coarse, crumbly texture. Dried sour cherries and roughly chopped white chocolate chips are folded in, adding tart and creamy sweetness. The wet ingredients include sour cream, egg, and vanilla extract, which are whisked together and gently combined into the dry mix to form a sticky dough. This dough is shaped into a round, cut into wedges, and baked at 400°F until golden brown.
The grated butter method helps create layers in the scones, resulting in a flaky and tender crumb. The cherries provide bursts of tartness while white chocolate balances with mild sweetness. These scones are best served warm, possibly with tea or coffee.
Additional preparation tips note that an egg wash and coarse sugar can be added on top before baking for extra shine and texture. Using a food processor to pulse the cold butter into the flour is an alternative technique producing similarly good results. Variations can include nuts, espresso powder, or other mix-ins.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 8 tablespoons butter frozen, unsalted
- ½ cup dried sour cherries chopped
- ½ cup white chocolate chips roughly chopped
- ½ cup sour cream
- 1 egg large
- ½ teaspoon vanilla extract pure
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
- Applying an egg wash and sprinkling coarse sugar before baking adds a glossy finish and subtle crunch.
- Cold butter can be pulsed into dry ingredients using a food processor as an alternative to grating.
- You can vary add-ins such as chocolate chips, nuts, or espresso powder to customize flavor.
User Reviews
Overall Rating
4.4
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