Is it just me, or has Family Friendly Fridays turned into a weekly display of rich and decadent “gotta have it now” desserts? Just thinking back off hand, I can recall a caramel apple cake that threatened to not only put apples back on the map, but permanently launch them to the top of the charts. And then there was the pretzel toffee crusted chocolate cake. Mamma Mia, bring out the milk cuz a second slice of that beauty was inevitable. And let’s not forget the chocolate churros. And I know I wasn’t the only convert to those. My friend Mari over at Mari’s cakes reported back to me that she made them a whopping six times! Seriously sweet.
Not that I’m complaining. I never meet a sweet I don’t like and am quite talented when it comes to engineering an excuse to bake up a meal-ending confection. Especially if it’s a treat like this one.
Now I know that scones are typically a breakfast food, but honestly, who made that rule up anyway. Certainly not me. And with the creation of this recipe, you can bring on the dessert. And hey, if you want to have it for breakfast. I’m all for that too.
Grab up a few dry ingredients and blend in a bit of butter. Ok a bit and a half.
Now we’ll add in the good stuff. Cherries and chocolate chips anyone? Just looking at that picture puts a smile on my face.
And just a note. I used Trader Joe’s Morello Cherries for the fruit and juice. Seriously good fruit filling. If you can’t find cherries and juice and want to get adventurous, I plan to try them again (although I haven’t yet; hence I have no idea how they’ll turn out) subbing cherry pie filling and dropping the sugar addition down to around 1/4 cup. If you decide to test them that way, let me know if it’s winner or a flop.
Pink scones anyone? Easter appropriate colors for sure.
Your dough will be a bit sticky at this point. Just bring it out of the bowl and onto a floured surface. Gently knead a little more flour into the dough until you have a ball that looks a bit like this.
At this point, you have one of two choices. You can pull out your trusty scone pan and load a heapful of dough into each hole or, if you don’t have a scone pan, you can flatten out your dough ball to form a 1″ high circle and cut 8 slices from there. I have a scone pan so that’s the direction I took.
Pop your pan in the oven and cook those little buggers up until they’re good and baked. Mmmmm. Scones.
An optional, but worthy finish is to heat up a little cream, melt some more white chocolate, add a little almond extract and powdered sugar and create a really, really kick booty glaze to pour over the top (this is where we start crossing over into the dessert category with incredibly high speed) of the above, still warm from the oven, scone.
Who says Fridays can’t be all about dessert?
Cherry Almond White Chocolate Scones
Yield: 8 Scones
Total Time: 1 hour
For the Scones:
3/4 Cup White Sugar
31/4 Cups Flour
11/2 tsp Baking Powder
1/2 tsp Salt
11/2 Sticks Butter
3/4 Cup Buttermilk
1/4 Cup Cherry Juice
1 tsp Almond Extract
3/4 Cup Cherries
3/4 Cup White Chocolate Chips
For the Glaze:
1/2 Cup Cream (Light or Heavy works)
1/2 Cup White Chocolate Chips
1 Cups Powdered Sugar
1/2 tsp Almond Extract
Begin by adding together your dry ingredients; the sugar, flour, baking powder, and salt.
Cut in the butter using a pastry cutter. If you don't have a pastry cutter, a fork or two knives also will work.
Mix together the buttermilk, cherry juice, almond extract, cherries and chocolate chips.
Combine it with the flour until just mixed and form it into a ball of dough.
If you use cherries in juice like I did, you may need a little extra flour. If this is the case, simply bring it out onto a floured surface and gently knead in any extra flour (about 1/4 cup) that's needed until you have a suitable dough.The less kneading the better.
Place sections of dough into a scone pan or flatten out your ball to a 1" circle and cut 8 slices.
If you're using a scone pan, place into the oven at 350 for 30 to 35 min. If you're baking straight from a baking sheet, your time may be a few minutes less.
To make the glaze, heat up the cream until it just begins to steam.
Remove from heat and add in the chocolate chips. Stir a few times until melted.
Add in the almond extract and powdered sugar. Whisk until smooth.
Serve over scones.