I don’t have anything profound to say or share today. All I have for you are these scones I made this morning to make myself feel better. I wasn’t planning on sharing the recipe for them but then I changed my mind and quickly shot this photo. Although these scones do not look very special from the outside, I can tell you that they are quite good and comforting. Made with chopped dried cherries, white chocolate chips, and toasted slivered almonds, these scones have a therapeutic effect when making them and eating them while still warm straight out of the oven. No butter or jam necessary.
If you’re feeling a little sad today, bake these scones and treat yourself. Until next time.
Cherry White Chocolate Almond Scones
Author: Savory Sweet Life / Alice Currah
Prep time:
Cook time:
Total time:
Serves: 8
A delicious cream scone made with dried cherries, white chocolate chips, and toasted almonds.
Ingredients
- 1¼ cups self-rising all-purpose flour
- 3 tablespoons sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cubed
- ¼ cup dried coarsely chopped cherries
- ¼ cup white chocolate chips
- ¼ cup toasted slivered almonds
- ¼ cup heavy cream
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- Optional glaze: heavy milk and turbinado sugar
Instructions
- Preheat the oven to 400 degrees F.
- In a food processor, pulse the flour, sugar, baking soda, salt, and butter until the mixture looks like coarse cornmeal. You can also use your fingers for a pastry blender if you do not have a food processor
- Transfer the mixture to a large bowl and stir in the cherries, white chocolate, and almonds.
- Add the heavy cream, sour cream, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined. The mixture will look very crumbly.
- Lightly sprinkle a little bit of flour over the mixture, just enough so it will not stick to your hands.
- Using your hands, form a ball of dough. Transfer the ball to a lightly flour surface and gently flatten the dough until it is one inch thick.
- Cut the dough into 8 even triangles and transfer the scones to a baking sheet lined with parchment paper.
- Generously brush the tops of each scone with heavy cream and a generous sprinkling of turbinado (raw) sugar.
- Bake the scones at 400 F. for 8 minutes then reduce the heat to 325 F and bake for an additional 7-10 minutes until done. You can poke a scone with a toothpick to test for doneness.
I just found my new comfort food. Thank you Alice!
thanks for this cool blog….
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Sometimes we just need some comfort food! These really do sound perfect I can just imagine how good the warm scone with gooey white chocolate chips is. Yum!
I love your blog. I’m looking for Thanksgiving recipes. I was told “Cooking With Mr. C.” on Facebook, dedicates the month of November to Thanksgiving recipes. I just “Liked” the page and came to check your blog out. Erin
If this is anything as delicious as your Roasted Tomato Feta Scones I am going to make them! Its one of our family’s favorite!
Ooooh, white chocolate, cherries, butter, and cream…..enough to make me very happy on these cold fall mornings and take me right into the winter months! These look and sound scrumptious!! Thanks for sharing 🙂
Hope you are feeling better!!