I dunno about you, but I like my mornings to be filled with coffee and quiet. Which, by the way, never happens when you’re living in a house with four little girls. I used to be able to sneak back into bed after putting Afton on the bus in the morning, because Rudy worked evenings and the rest of the girls would still be asleep, but now that Rudy is at his new job working days, I don’t get that extra hour of sleep. So you know what I do? I bake scones to go with my coffee, ha ha ha!
These white chocolate cherry scones, for instance, are a far cry from my raspberry scones, which are more like Starbucks’ petite vanilla scones. These bad boys are fluffy but dense, filled with nooks and crannies, and of course, chunks of white chocolate and dried cherries.
White chocolate cherry scones are painfully simple to make. Seriously, they take like five minutes to get into the oven. Using my favorite baking combo, baking powder and soda, you skip the leavening process of yeast. I don’t think I’ve ever made scones with yeast, ha. The hardest part is just chopping up the cherries and white chocolate. The rest is simple. Mix the dry ingredients in a big bowl, then add the cold butter, and I mean COLD. Use your fingers to mix it all together until it’s crumbly, then add the milk and cherries and mix gently!
Separate the dough in half and turn the first half out onto a floured surface. Shape it into a disc about 3/4 inch thick then cut into 8 pieces and place onto a baking sheet lined with parchment paper. Repeat with the other half of the dough and bake those goodies until they are good and golden!
Now, these white chocolate cherry scones are perfect, just as they are, but I prefer mine with a little drizzle of icing. What can I say, I love me my sweets! So, you can feel free to just eat them as they are, because they are awesome, or you can drizzle them up and drool with joy like I do. Every.single.time.
For The Scones
- Preheat oven to 425 degrees. In a small bowl, add the chopped dried cherries to the milk and let sit.
- In a large bowl, add the flour, sugar, baking soda, baking powder, salt, and white chocolate, whisking gently to combine. Add the butter and with your fingers or pasty cutters, work it into the dough until small chunks form.
- Pour the milk and cherries into the large bowl with the dough and gently stir together until just combined.
- Halve the dough, then turn out onto a floured surface and form into a flat disc about 3/4 inch thick. Cut into 8 pieces and place on a parchment lined baking sheet. Repeat with the second half of dough.
- Bake for 10-12 minutes, or until the tops are golden brown.
- In a small bowl, combine the glaze ingredients and stir until smooth. Pour over the scones and allow to dry. Serve either warm or completely cooled.
These scones would taste great with my pumpkin spice latte, white chocolate eggnog latte, or avena caliente!