Sour Cherry Scones with White Chocolate Chips
adapted from Bon Appetit
makes 12 scones
2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup white chocolate chips
1/2 cup sour cherries (drained from their juice if you are using jarred. You could use 1/2 cup craisins)
1/2 cup (or more)chilled whipping cream
1 large egg
Preheat oven to 400F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Gently mix in the chips and the sour cherries. Add parchment paper to two cookie sheets.
Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls (I used a regular sized ice-cream scooper) into large rimmed baking sheet, spacing apart. (Line them up 6 per sheet)
Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at warm temperature. Sprinkle on a little powdered sugar.