- The Goode Baker
White Chocolate Cherry Scones
Updated: Mar 30, 2020
I used to work at this bakery that had a tray in the back with the 'imperfect' baked goods that were not good enough to sell. Every morning I'd come in and check out 'the tray' and pray there was a blackberry white chocolate scone...and that is where my white chocolate scone addiction began. 😉 I was flipping through the Fraiche Food Full Hearts cookbook and came across a recipe for cherry scones, and I was like okaaayyy let me just add some white chocolate to these and I bet you they will be BOMB. And yes, they were.
White Chocolate Scone Ingredients
Dairy-Free Butter: Melt Organic is ALWAYS my go-to when choosing a dairy-free butter. Works the exact same when subbed for butter in almost every recipe I've tried.
White Chocolate: I used Baker's White Chocolate. Works great in any recipe. I'd love to find a local Vancouver brand to support so let me know if you guys have any suggestions!
All purpose Flour: I use Rogers flour. Made in Canada. 🙌
Cherries: Fresh is best but we're living in self-isolation times with COVID-19 happening. So, frozen cherries was the only option (they still worked great, though).
Sugar: Rogers granulated sugar works great!
Granulated Sugar: I always use Rogers Sugar. (Yay Canada)
Coconut Milk: I use So Delicious as a substitute in any dairy-free recipe and you would never guess it's dairy-free.
This recipe makes 8 scones and they are soooo perfect first thing in the morning or for something sweet to nibble on when that 3pm sugar craving hits - you know the one. Give it a quick little toast and spread on some butter. Holy, it's pure comfort. Make these scones yourself! 👇
White Chocolate Cherry Scones (Recipe adapted from Fraiche Food Full Hearts Cookbook)
1 egg 1/2 cup of coconut milk
1 tsp of vanilla
2 cups of all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/4 tsp salt
1/3 cup vegan butter, chilled (regular butter is the OG in these so use that if not dairy-free) 1 cup of fresh or frozen cherries (if frozen, pat extra moisture dry with a paper towel)
1 cup of white chocolate, chopped 2 tablespoons of coconut milk 2 tablespoons of sugar
Preheat oven to 450 degrees f. Line a baking tray with parchment. In a small bowl, whisk together egg, coconut milk and vanilla. Set aside. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Slowly cut-in the butter (or vegan butter) using a pastry blender until butter resembles the size of peas. Slowly pour the wet ingredients into the flour mixture and using a spatula, slowly fold together until it JUST becomes moistened. Do not over mix. Add in cherries and white chocolate. Fold a few times until they are both evenly distributed. Dough should still be just holding together and appear very shaggy. Move mixture on to floured surface and gently press mixture into a circle. The final disc should be about 1.5 inches in height. Move to the prepared baking sheet. Using a knife, cut the disc into 8 even pieces and pull them apart slightly. Using a pastry brush, dip into the milk and brush each scone. Sprinkle course sugar on the top. Bake for 15-20 minutes until golden brown on the top. Best served warm with some butter. Enjoy!