Jun 08 2011
I have to confess, I’ve inadvertently been holding out on you.
I first made these scones a couple of months ago, then made them again a few weeks later, and finally started thinking about them yet again. And I realized, oops, I never posted these. So, because I’m on the verge of celebrating the end of a heat wave, of which I haven’t been a fan, the dream of being able to comfortably use my oven again now not so far off in the future, I think it’s the perfect time to talk about these fantastic scones.
I suspect the use of sour cream is what makes them so absolutely delicious. They are flakey, tender, and moist – not always the easiest combination to achieve. Plus, scones have a mere fraction of the amount of sugar as muffins, so I feel better about enjoying one with my morning coffee or afternoon tea.
I like to freeze most of the batch as soon as they’ve cooled, so I can pull one out when the craving strikes. They do seem to dry out slightly in the freezer; I’ll start experimenting with adding a little more sour cream to see if that does the trick, because eating the entire batch within 36 hours simply is not an option.
Even with the slight freezer-issue, it’s still my new go-to basic scone recipe, gussied up just a little for this post.
White Chocolate Cherry Scones
adapted from All Recipes
2 cups all-purpose flour*
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons very cold unsalted butter, diced
1/2 cup dried cherries; chopped
1/2 cup white chocolate; chopped into large chunks
1/2 cup sour cream
1 large egg
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
melted white chocolate or confectioners’ sugar, if desired
*I’ve used half while whole wheat flour with excellent results
Adjust oven rack to lower-middle position and preheat oven to 400*F. Line a large baking sheet with parchment or a silpat.
In a small bowl, whisk sour cream and egg until smooth; add vanilla.
In a large bowl (5-6 qt), mix flour, sugar, baking powder, baking soda and salt. Use your fingers to work in butter (you should still have pea-size pieces of butter and bits of loose flour), then stir in dried cherries and white chocolate.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (There may not seem to be enough liquid at first, but as you press, the dough does come together.)
Place on a lightly floured surface and pat into an 8-inch circle about 3/4-inch thick. Use a sharp knife or bench scraper to cut into 8 triangles; place on a baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
If desired, drizzle with melted white chocolate or dust with confectioners’ sugar after the scones have cooled.