A Canadian Living Recipe
Cherry White Chocolate Scones
2 1/2 cups All purpose flour
2 tbsp Granulated sugar
2 1/2 tsp Baking powder
1/2 tsp Each baking soda and salt
1/2 cup Cold butter, cubed
1 cup Buttermilk
1 Egg
1 cup Dried cherries or
cranberries, halved
3 oz White chocolate, chopped
Topping
2 oz White chocolate, melted
Line rimless baking sheet with parchment paper or dust with flour; set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk buttermilk with egg,: add to flour mixture. Sprinkle with cherries and white chocolate, stir with fork to make soft dough.
With lightly floured hands, press dough into ball on floured surface, knead dough gently 10 times. Pat out onto 10 x 7 inch rectangle; trim edges to straighten.
Cut rectangle into 6 squares; cut each diagonally in half. Place on prepared pan. Bake in centre of 400 degree F oven until golden, 18 to 20 minutes. Transfer to rack; let cool.
Topping
Drizzle with chocolate. Let stand until set, about 1 hour. (Make ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.) Makes 12 scones.
Variations
Apricot Almond Scones: Replace cherries and chocolate with 3/4 cup chopped dried apricots. Replace topping with Almond Icing. Sprinkle with 1/4 cup toasted sliced almonds.
Lemon Poppy Seed Scones: Replace cherries and chocolate with 2 tbsps grated lemon rind and 4 tsp poppy seeds. Replace topping with Lemon Icing.
Almond Icing
Whisk together 2 cup icing sugar; 2 tbsp milk; dash almond extract and up to 2 tsp water if necessary to make spreadable. Makes 1/3 cup.
Lemon Icing
Use lemon juice instead of milk.
Cherry White Chocolate Scones
2 1/2 cups All purpose flour
2 tbsp Granulated sugar
2 1/2 tsp Baking powder
1/2 tsp Each baking soda and salt
1/2 cup Cold butter, cubed
1 cup Buttermilk
1 Egg
1 cup Dried cherries or
cranberries, halved
3 oz White chocolate, chopped
Topping
2 oz White chocolate, melted
Line rimless baking sheet with parchment paper or dust with flour; set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk buttermilk with egg,: add to flour mixture. Sprinkle with cherries and white chocolate, stir with fork to make soft dough.
With lightly floured hands, press dough into ball on floured surface, knead dough gently 10 times. Pat out onto 10 x 7 inch rectangle; trim edges to straighten.
Cut rectangle into 6 squares; cut each diagonally in half. Place on prepared pan. Bake in centre of 400 degree F oven until golden, 18 to 20 minutes. Transfer to rack; let cool.
Topping
Drizzle with chocolate. Let stand until set, about 1 hour. (Make ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.) Makes 12 scones.
Variations
Apricot Almond Scones: Replace cherries and chocolate with 3/4 cup chopped dried apricots. Replace topping with Almond Icing. Sprinkle with 1/4 cup toasted sliced almonds.
Lemon Poppy Seed Scones: Replace cherries and chocolate with 2 tbsps grated lemon rind and 4 tsp poppy seeds. Replace topping with Lemon Icing.
Almond Icing
Whisk together 2 cup icing sugar; 2 tbsp milk; dash almond extract and up to 2 tsp water if necessary to make spreadable. Makes 1/3 cup.
Lemon Icing
Use lemon juice instead of milk.