White Chocolate Cherry Scones
Indulge in the perfect balance of sweetness and a fruity pop with these irresistible White Chocolate Cherry Scones! Flaky, buttery, and delicately golden, these scones combine the decadence of creamy white chocolate chips with the tart chewiness of dried cherries for a truly delightful treat. With just 15 minutes of prep time, this easy recipe uses simple pantry ingredients like all-purpose flour and cold butter to create a bakery-style treat right in your kitchen. A light brushing of heavy cream ensures a golden crust, and a sprinkling of coarse sugar adds the perfect finishing touch. Serve them warm or at room temperature for an elegant breakfast, comforting snack, or show-stopping addition to brunch. Whether paired with coffee or tea, these white chocolate cherry scones are bound to become your next baking obsession!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries
- 1/2 cup white chocolate chips
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the dried cherries and white chocolate chips until evenly distributed.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.
Using a sharp knife, cut the dough into 8 wedges and transfer them to the prepared baking sheet, leaving space between each scone.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown on top.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 27.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
