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White Chocolate Cherry Scones

Lightly-sweetened and tender scones with slightly crisp edges, loaded with white chocolate chips and fresh roasted cherries.

  • Cook Time: 18 minutes
  • Total Time: 18 minutes
  • Yield: 8 scones 1x

Ingredients

Scale
  • 6 7/8 ounces (1 1/4 cups) pitted bing cherries, cut into 1/5ths
  • 1 3/4 ounces (1/4 cup) granulated sugar, divided
  • 4 1/4 ounces (1/2 cup) milk (preferably whole milk)
  • 2 1/8 ounces (1/4 cup) heavy cream
  • 1 teaspoon vanilla extract
  • 9 1/2 ounces (2 1/4 cups) all-purpose flour, spoon and level*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, frozen and cut into small cubes
  • 3 ounces (1/2 cup) white chocolate baking chips
  • heavy cream, for brushing (about 2 tablespoons)

Instructions

  1. Preheat oven to 425ºF.
  2. In a fairly small, oven-safe dish, toss chopped cherries with 1 tablespoon granulated sugar. Roast in preheated oven for about 15 minutes, until cherries have released some of their juices and are fragrant. Strain cherries from juices and transfer to a container to cool in refrigerator.** Reserve juices for another use. Once cherries have cooled, place in freezer while preparing scone dough.
  3. Line a baking sheet with parchment paper. Combine milk, cream, and vanilla extract in a bowl and whisk together until smooth. Place in freezer while continuing with dough.
  4. In a large bowl, whisk together the flour, remaining 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and cut in with a pastry cutter until no large pieces remain. Add white chocolate chips and cherries and toss in until well-dispersed and coated in flour mixture. Add the cold liquids in two parts, folding in just until the dough is moistened but not yet cohesive. It will be somewhat crumbly.
  5. Turn dough out onto prepared baking sheet, crumbs and all. Use hands to gently clump dough together just enough to form it into a 1" thick round.*** Brush top and sides with cream and place in the freezer to chill for 1 hour.
  6. Towards the end of the chilling period, preheat oven to 400ºF. Remove scones from freezer and use a bench scraper or knife to cut the dough into 8 triangles, like you would cut a pizza. Separate the scones out on the baking sheet.
  7. Bake scones in preheated oven for 15-20 minutes, just until a toothpick inserted into the center of one comes out clean.****

Notes

*For this recipe, if you aren't weighing your flour, it's really important that you measure with the spoon-and-level method. Otherwise, you'll almost certainly use too much and the scones won't turn out right.

**To speed up the process of cooling the roasted cherries, spread them out in the container so they have more surface area for cooling.

***It will initially seem like the scones need more liquid, but if you've measured all your ingredients accurately (preferably by weight), the dough will come together. Add a bit more liquid only if you feel it's absolutely necessary.

****While these scones will certainly still taste good the next day, they're always best eaten freshly baked!