- Serves: 16 scones
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup unsalted butter
- 3/4 cup Cowgirl Creamery Crème Fraiche
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 to 1-1/2 cups cherries, pitted and cut into quarters
- WHITE CHOCOLATE GLAZE
- 8 oz. white chocolate, roughly chopped
- 1/4 cup heavy cream
Preheat oven to 375*F.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in cold butter cubes with a pastry blender or fork until mixture resembles coarse crumbs.
Place flour mixture into the freezer for 10 minutes.
While the flour mixture chills, grab a separate bowl and whisk together crème fraiche, egg and vanilla extract until smooth. Stir into flour mixture until just moistened - don't over mix! Gently fold in cherries.
Turn dough onto a lightly floured surface and very gently kneed until it comes together to form a ball of dough. Divide dough in half and pat each half into a 7-inch circle.
Place the two dough circles 2 inches apart on a large ungreased baking sheet. Score each half into 8 wedges, but do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool completely before drizzling with white chocolate glaze. Enjoy!
TO MAKE GLAZE: Bring about an inch of water to a simmer in a medium sauce pan. Place chopped white chocolate and heavy cream in a heat proof bowl and set over simmering water. Continue to stir the chocolate and cream until it's smooth and completely melted. *Do not walk away, white chocolate can easily burn if left unattended.