Print It

Crimson Cottage Cherry & White Chocolate Scones

The balance of sweet, tart, and texture of scones make these a tasty breakfast or afternoon "tea" snack. Enjoy!

2 Cups all purpose flour
1/4 Cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 dried tart Michigan Cherries
1/2 cup white chocolate chips
1 teaspoon grated lemon peel
1 1/3 Cups whipping (heavy) cream
1 Cup powdered sugar
2 to 3 tablespoons lemon juice

1. Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.

2. In large bowl, mix flour, granulated sugar, baking powder and salt withfork. Mix in dried cherries, white chocolate chips, and lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.

3. On floured surface, gently knead dough 6 or 7 times or until smooth. Divide dough into 2 equal amounts. Pat each into a round, about 3/4 inchthick. Cut each round into 6 or 8 sections like a pie, (depending on your preference). Place the triangles onto the cookie sheet, spacing about 2 inches apart.

4. Bake 11-13 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in a small bowl, stir powdered sugar and enough lemon juice until smooth and think enough to drizzle. Drizzle over scones. Serve warm or at room temperature.

Note: The drizzle is optional, these scones are equally tasty without the drizzle. Also these freeze well wrapped in foil and placed in plastic bags,so you always have something to pull out of the freezer when company comes!