White Chocolate Cherry Scones

…For a picnic!

I hope that doesn’t 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 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.

White Chocolate Cherry Scones

Rating: 51

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

Yield: 16 small scones

White Chocolate Cherry Scones

Chewy, dried cherries surrounded by a rich and tender sour cream dough topped with a white chocolate glaze.


2 cups all-purpose or whole wheat pastry flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cubed
1 cup sour cream
1 egg yolk
1 cup dried cherries, chopped
1 cup white chocolate, chopped
2 tablespoons milk
sliced almonds, for garnish


  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.

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