Happy Monday. Have a scone! I like scones because they are easy to make. Uncomplicated. Reliable. Versatile. Scones are high on my list of baking favorites.
I love cherries. I found these fabulous sour cherries at the Middle Eastern Market the other day. I made a cake with them. I had just enough leftover to make these simple scones. I started to make the first batch a different way than I normally do. I tried to roll out the batter and I was going to cut them into wedges.Rolling dough with sour cherries makes a squished up sour cherry scone.
Not that pretty.
I quickly scratched the idea. I gathered up my dough. I got out a spoon and I started to drop them on the cookie sheet. Much better for the sour cherries.
These scones smelled heavenly when they were baking. The butter and the white chocolate chip scent was so very tempting. The sour cherries are just a little tart and add a delicate moistness to the scone. The kids gobbled them up. Chef is off today. We enjoyed one with a cappuccino just now for breakfast. I think you will love the simplicity. If you can’t find sour cherries, you could throw in craisins.
Sour Cherry Scones with White Chocolate Chips
adapted from Bon Appetit
makes 12 scones
2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup white chocolate chips
1/2 cup sour cherries (drained from their juice if you are using jarred. You could use 1/2 cup craisins)
1/2 cup (or more)chilled whipping cream
1 large egg
Preheat oven to 400F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Gently mix in the chips and the sour cherries. Add parchment paper to two cookie sheets.
Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls (I used a regular sized ice-cream scooper) into large rimmed baking sheet, spacing apart. (Line them up 6 per sheet)
Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at warm temperature. Sprinkle on a little powdered sugar.