White Chocolate Cherry Scones

Name: White Chocolate Cherry Scones
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 16 serving(s)
Ingredients: 1 1/4 cups whole wheat flour; 2 cups all-purpose flour; 3/4 cup granulated sugar; 3/4 teaspoon salt; 1 teaspoon baking soda; 2 1/2 teaspoons baking powder; 2 1/2 cups oats; 1 cup dried cherries, roughly chopped; 10 ounces unsalted butter, chopped into 1/2-inch pieces and chilled; 3/4 cup buttermilk; 1 cup white chocolate chips; 1 tablespoon heavy cream; 1 tablespoon sanding sugar

Submitted by coconutcream

"From Four Mile Creek Bed & Breakfast. Prep time includes chilling."

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Ready In:: 2hrs 45mins
Ingredients:: 13
Serves:: 16

ingredients

1 ¹⁄₄ cups whole wheat flour
2 cups all-purpose flour
³⁄₄ cup granulated sugar
³⁄₄ teaspoon salt
1 teaspoon baking soda
2 ¹⁄₂ teaspoons baking powder
2 ¹⁄₂ cups oats
1 cup dried cherries, roughly chopped
10 ounces unsalted butter, chopped into 1/2-inch pieces and chilled
³⁄₄ cup buttermilk
1 cup white chocolate chips
1 tablespoon heavy cream
1 tablespoon sanding sugar

directions

Line baking sheet with parchment paper.
Combine all dry ingredients, except sanding sugar, with the cherries (or other dried fruit) in the bowl of an electric mixer fitted with a paddle attachment.
Add butter, and mix on medium-low speed until the mixture resembles coarse meal.
Add white chocolate chips. Add buttermilk and mix until just combined.
Turn out the mixtures onto a clean work surface. With hands, pat mixture into two 16" x 4" rectangles that are 1/2 inches high. Score rectangle into 16 triangles.
Cover with plastic wrap and transfer to the freezer for at least 2 hours.
Heat oven to 350°.
Remove dough from the freezer and cut into triangles with a sharp knife.
Place scones two inches apart on the prepared baking sheet.
Brush scones with heavy cream and sprinkle with sanding sugar.
Bake until lightly golden, about 15 minutes.
Freezing the dough at least two hours keeps scones from spreading too much. Frozen dough will keep for up to 3 weeks.

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Reviews

I can't believe no one has ever reviewed this recipe!! I've been making it for YEARS and these are my favorite scones ever. Thanks for a great recipe.

msmith3057

RECIPE SUBMITTED BY

coconutcream

USA

I'm a journalism and French major at the University of Georgia who discovered the joy of cooking a couple of years ago. I spend my summer vacations making dinner almost every night for my family, which includes my two younger sisters (11 and 14), and leap at the opportunity to cook every time I go home for a weekend visit...unfortunately, cooking in the dorms is more trouble than it's worth! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com" /><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></a>

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