Posts tagged ‘Mini White Chocolate Cherry Scones’

January 8, 2011

Mini White Chocolate Cherry Scones


[Dressed in a coffee glaze.]

Sometimes I lay in bed at night and dream up mouthwatering flavor combinations which coffee can be enjoyed with. These Mini White Chocolate Cherry Scones happen to be one of those flavor combinations. My little scones are so precious and perfect to have with your morning (or any time of day) cup of coffee.

Cherries, white chocolate and a delicate coffee glaze. What more could you possibly ask for? You could also throw in a 1/3 cup of chopped walnuts and kick these up about twelve notches. The glaze is optional, but I recommend it.

Before you embark on a journey of Mini-White-Chocolate-Cherry-Scone-Making, I suggest you make sure that you are absolutely certain that you have all of your ingredients. Substituting baking soda with baking powder will not give you scones, but biscuits (I speak from experience). White Chocolate Cherry Biscuits? I don’t think so.

Mini White Chocolate Cherry Scones (with optional coffee glaze)

Yields about 15 mini scones

  • 2 cups unbleached all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 1 tbsp. baking powder
  • 1 tbsp. baking soda
  • 1 ¼ cups plain nonfat yogurt
  • ½ cup dried cherries, roughly chopped
  • ½ cup white chocolate chips
  • 1 cup confectioner’s sugar (optional)
  • ½ – 1 tsp. instant coffee (optional) (In case you may be wondering, I used Starbucks Christmas Blend VIA.)
  • 2-4 tbsp. water (optional)

Preheat your oven to 425 degrees Fahrenheit. Spray a baking sheet(s) with nonstick cooking spray or line with parchment paper.

In a large mixing bowl, combine flour, granulated sugar, salt, baking powder, and baking soda. Add in yogurt, cherries and white chocolate chips. Stir together until a dough ball has formed.

Form your dough ball into a square that is about 1 – inch thick. Using a sharp knife cut the dough square into 15 even sections. Form each little section into a round, slightly flattened, disk. Place each disk onto your prepared baking sheet(s).

Bake scones for about 5 – 15 minutes, or until they are slightly golden brown. Remove scones from oven and cool for 20 minutes before continuing onto the next step.

Coffee Glaze (optional):

Combine the instant coffee and a tablespoon of water in a small bowl. Stir until dissolved. Add in the confectioner’s sugar. Continue to add as much water as you need until the glaze is thin enough to drizzle over the scones.

Using a spoon drizzle the glaze over the scones. It will take about an hour or so for the glaze to harden.