…For a picnic! That’s right, I eat scones when I picnic. Don’t you?
Does that make me a food snob?
If so, I don’t want to know.
Louise of Months of Edible Celebrations is hosting an alphabetical virtual picnic!
Want to see what everyone else is bringing?
A is for Apricot Cobbler
B is for Banana Cream Pie
C is for Cherry Bars in a Jar
D is for Diva Doggie Bites
E is for Emeril’s Strawberry Lemonade
F is for Fingerling Potato Salad w/ Honey Thyme Vinaigrette
G is for Gugelhopf Twister
H is for Honey Graham Roll-ups
I is for Incredible Rabbit Pineapple Tarts
J is for
K is for Kirschmichel
L is for Lime Cranberry Fizz
M is for Mint Sundae Brownie Squares
N is for Nice Mini Biscuit Sandwiches
O is for Orange Nut Ring
P is for Pan Bagnet Provencal
Q is for
R is for Rhubarb Ruguh Love
S is for Salmon Salad
T is for Tequila Truffles
U is for Unique Flan
V is for Venus Is Out Tonight Radish, Black Olive & Feta Salad
W (that’s me!) is for White Chocolate Cherry Almond Sour Cream Scones
The scones are chock-full of chewy dried cherries on the inside and a white chocolate glaze with almonds on the outside. Rich and tender with a sour cream dough, the glaze adds the perfect amount of sweetness to the not-so-sweet scones.
These are smaller than your average scone — so don’t be alarmed when you see they make 16!
Bake these. Call a friend. Have a picnic. It will make me feel better about maybe, possibly, probably being a food snob.
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.
3. Turn the dough out onto a lightly floured surface and gently knead in cherries. Pat the dough into a 3/4 inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.
4. Use a floured spatula to transfer the scones to the baking sheet. Bake in preheated oven for 14 – 16 minutes until the bottoms of the scones are light brown.
5. Remove from oven, cool slightly on pan pan and then transfer to a wire rack. Cool completely.
6. In a medium microwave safe bowl melt white chocolate and milk using the melt chocolate button on your microwave or in 20 second increments. Whisk until smooth. Add a spoonful of glaze to a scone, spread over top, sprinkle with almonds and repeat until all the scones are glazed. Store in an airtight container in a cool dry place up to 4 days.
Makes 16 scones
