Orange, White Chocolate, Cherry Butter Scones with Orange Glaze
August 2, 2016 by: Susan Goldsmith
- 6 tablespoons cold butter
- 2 cups all purpose flour (I use unbleached)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoons salt
- 1 tablespoon finely grated orange rind
- ¾ cup dried cherries
- ¾ cup white chocolate chips (or you can use dark chocolate chips)
- 1 egg, lightly beaten
- ½ cup milk (or half and half for a richer batter)
- 1 cup powdered sugar
- 1-2 tablespoons orange juice
- 1 easpoon finely grated orange rind
Preheat oven to 400 degrees F. In large bowl, cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Mix the egg and milk together and add to the dry ingredients until a soft dough forms. Stir in cherries and white chocolate chips. Do not over-mix! Turn dough onto lightly floured surface and gently knead 10-15 times until cherries and chocolate are well-distributed. There are a couple of ways you can treat the dough from this point. Divide into fourths and pat into squares about ½ inch thick and cut each square diagonally twice to form four triangles. Or pat out the dough to about a ½ inch thick and use a cookie cutter (I use hearts and circles mostly) to form little scones.
Spray baking sheet with cooking spray and bake scones about 15 minutes or until lightly browned.
For glaze, in small bowl, combine powdered sugar, orange juice and orange rind to desired consistency. Spoon glaze over hot scones, let cool for 5 minutes, serve warm.
Note: I usually double the recipe and prefer to use a Cuisinart to cut butter into dry ingredients and continue to use the Cuisinart to blend ingredients until you add the cherries and white chocolate chips, which can be hand-mixed after turning batter onto a cutting board lightly dusted with flour. I use the cookie cutters and place scones on a sprayed cookie pan and freeze them and place on a cookie sheet either from a frozen or thawed state as I need them. I mix up the glaze per batch of scones baked.