I have consumed a ridiculous amount of scones over the years trying to perfect the perfect coffee treat. How many of you are following me here? Well…you can finally stop looking. I have the very best cherry white chocolate scones waiting for you right here!
Traditionally, scones are a little dense (albeit sometimes dry as well), slightly sweet, with the tiniest hint of crunch on the outside. They pair well with the best tea or coffee one can find. What I have found over the years of trying every coffee shop’s take on a scone is this: they are either cake-like and taste more like a triangle-shaped breakfast birthday treat OR they are so dry and dense that even dunking them in the very best cup of coffee can’t disguise their crumbly texture. Ish.
The reason for this is that scones traditionally get their texture and mouth-feel from either cream OR butter, typically not a mixture of both. But why not? I decided that there needed to be a better answer to homemade and coffee shop scones. After *decades* (…yes, you read that correctly) of baking scones, I finally crafted a recipe that can rival the best of them.
These are best eaten the day you make them, ideally within the first hour out of the oven! And in our house, they don’t even last that long! However, do feel free to bake them, let cool and wrap tightly in several layers of plastic wrap and freeze for up to 1 month. When you’re ready to serve, unwrap, let the scones thaw on the counter and give a quick warm-up in a preheated oven for 3-4 minutes until warmed through. I don’t suggest microwaving them as you lose a bit of that slight crunch on top. However, if you’re in a hurry and just can’t handle your desires, then by all means, heat as you wish.
After you’ve devoured these cherry white chocolate scones, try out my other brilliant breakfast recipes! Your brunch guests will thank you!
Cherry White Chocolate Scones
The very best scone you'll ever taste. Traditional in texture-slightly sweet & best eaten day they are made!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 T. baking powder
- 1/2 tsp. kosher salt
- 6 T. cold butter, cut into cubes
- 3/4 cup heavy cream
- 2 large egg yolks, lightly beaten
- 2 tsp. pure vanilla extract
- 1 cup dried cherries, coarsely chopped
- 1/2 cup white chocolate, coarsely chopped
- Finishing:
- 1 large eggs, lightly beaten + 1 T. milk for glazing
- 1 T. turbinado sugar
Directions
- Step 1 Preheat oven to 400 F degrees and position rack in the lower third of your oven. Line a heavy duty baking sheet with parchment paper.
- Step 2 In a large bowl whisk flour, sugar, baking powder and salt. Add the dried cherries and toss until evenly distributed and coated with flour. Cut in the butter with a pastry blender or two forks until the largest pieces of butter are about the size of peas. Alternatively, you may use your food processor and give it a few pulses until the butter appears the same. Be careful not to over-pulse when using a processor or mixture will become tough.
- Step 3 In a small bowl stir the cream and egg yolks just to blend. Stir in the vanilla extract. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients. Then use your hands to gently knead the mixture until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Don’t over knead. This dough is sticky & benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet. Pat it gently into a round circle about 1″ thick and 7″ diameter.
- Step 4 Cut the circle into 8 wedges
- Step 5 separate the wedges and place on baking sheet at least 1″ apart. Brush the scones with the egg-milk wash and sprinkle with the turbinado sugar. Bake until the scones are golden and a toothpick inserted in the center comes clean, about 18-22 minutes. Slid the parchment & scones onto a rack and let cook for 10 minutes before serving. These scones are best served immediately but can be wrapped in double layers of plastic wrap and frozen for up to 1 month. Defrost by placing at room temperature for 1 hour prior to enjoying or reheat. Enjoy!
