This recipe is dangerous. Like eat the whole tray dangerous, so proceed with caution.
The recipe originally calls for strawberries, but having only cherries on hand (and a craving for something sweet) I tried it with cherries and found it to be just as good if not better than the original. Feel free to make with either, you can’t go wrong!
We recently went cherry picking, so I figured it was time to make them again, and post this recipe. It’s originally from What’s Gaby Cooking, who has the most wonderful recipes.
Going to u-pick farms with a toddler is always an adventure. I’m pretty sure Cameron eats half his body weight in whatever we’re picking, and I always feel like he should be weighed upon entry and exit.
I hope you enjoy this recipe as much as we do!
White Chocolate Cherry Scones
Ingredients
For the Scones:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons (71 grams) unsalted butter, cold, grated into small pieces
- 1 ½ cup heavy cream
- 1 cup chopped strawberries (or 1 cup pitted and roughly chopped Bing cherries)
- 1/2 cup white chocolate chips or chunks
For the Glaze:
- 1/4 cup freshly squeezed lemon juice
- 1 cups confectioners’ sugar, sifted
- 1/2 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 400°F.
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the strawberries into the dry mixture along with the white chocolate chips. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
- Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool.