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White Chocolate Cherry Scones & Bigelow Tea

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Cathy Trochelman

Ingredients

  • 1 3/4 c. flour
  • 1/3 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 c. butter chilled
  • 1/2 c. buttermilk
  • 1 egg lightly beaten
  • 1 c. dried cherries
  • 1 c. white chocolate chips divided
  • 1/4 c. sliced almonds

Instructions

  1. Combine flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
  2. Cut the butter into the flour mixture until crumbly.
  3. Add the buttermilk and egg and mix just until moistened.
  4. Add 1 c. dried cherries, 1/2 c. white chocolate chips, and 1/4 c. sliced almonds and stir to combine.
  5. Knead the dough lightly on a floured surface until no longer sticky. Add more flour if necessary.
  6. Pat the dough into a 10 inch round on a baking sheet. Score into 8 wedges.
  7. Bake at 400 degrees for 15 minutes or until golden brown.
  8. Cool slightly; melt remaining 1/2 c. white chocolate chips and drizzle on scones.