Cherry Vanilla Scones with White Chocolate Drizzle
Servings: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold and cut into small cubes
- 1/2 cup heavy cream plus 2 tablespoons for brushing tops
- 1 tsp. vanilla extract
- 1 large egg
- 3/4 cup fresh cherries pitted and halved
- turbinado sugar for sprinkling
- 4 oz. white chocolate chopped for drizzling (I use Ghirardelli White Chocolate Baking Bars)
- 1 tsp. Crisco shortening
Instructions
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper. Set aside.
- Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together.
- Add the butter and mix on low speed until mixture resembles pea sized crumbs.
- Slowly add the heavy cream, vanilla and egg to mixture.
- Mix just until the dough forms a thick clump.
- Gently fold in the cherries until well distributed.
- Turn the dough out onto a well-floured surface.
- Pat the dough into an 8 inch round.
- Cut into 8 wedges and place on the prepared sheet.
- Place in the freezer for 5 minutes.
- Remove from freezer and brush tops with the extra heavy cream and sprinkle with some turbinado sugar.
- Bake for 18 minutes until golden brown.
- Remove from oven and let cool on wire rack.
- While scones are cooling, prepare chocolate drizzle. Place white chocolate in microwave safe bowl with Crisco shortening. Microwave on 50% power for 45 seconds. Stir. Repeat until chocolate is soft and shortening is melted. Drizzle over scones.
- Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.