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White Chocolate Cherry Scones

If I ever start another business it's going to be a scones shop. The problem is that it's hard to convince people that scones are amazing and delicious - not glorified bricks with a little bit of glaze on top. I have, however, convinced my son Luke and they are his favorite thing I bake. Out of all the flavors he's tasted, he deems these "the best scones EVER!"

Mini White Chocolate Cherry Scones

Mini White Chocolate Cherry Scones Makes 16 (2-inch) scones

Ingredients: 2 3/4 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 stick unsalted butter, cold 1/2 cup white chocolate chips 1/3 cup maraschino cherries (plus a few more for garnish), patted dry and cut into fourths

1/2 cup heavy cream, cold 2 large eggs, room temperature 1 teaspoon almond extract

Glaze: 2 cups powdered sugar 4 tablespoons maraschino cherry juice

1 1/2 teaspoons almond extract

Drizzle: 1/2 cup white chocolate chips or melting chocolate

Directions: 1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. 2. Cut the butter stick into cubes and return to the fridge. 3. In a large bowl, whisk together the dry ingredients - flour, sugar, baking powder, and salt. 4. Using a pastry cutter, fork, or your fingers, cut the butter into the dry ingredients until it's in pea-sized pieces. Stir in the white chocolate chips then place the bowl in the fridge.

5. In a glass measuring cup, whisk together the wet ingredients - heavy cream, eggs, and almond extract. 6. Take the dry ingredients out of the fridge and make a well in the center. Pour the wet ingredients into the well and add the cherry pieces on top. Use a large spatula to fold the wet ingredients into the dry ingredients until moistened. Form dough into a ball and place it on a floured surface. 7. Pat the dough into a circle and fold it over (knead it) 2-3 times. Then separate the dough into 4 balls and pat down to 1/2 inch thickness. Using a sharp knife, cut each circle into fourths (four wide triangles) 8. Place the scones onto the baking sheet one inch apart. Bake for 11-13 minutes or until golden. Transfer to a wire rack to cool completely. 9. In a medium bowl, whisk together the glaze ingredients. Dip the tops of cooled scones into the glaze, adding cherry pieces to the tops for garnish. 10. Melt white chocolate chips in the microwave on 30 second intervals until melted. Place in a small piping bag and cut the tip off to make a small hole. Drizzle in a zig-zag pattern over each scone.


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