White Chocolate and Cherry Scones
3 C. self-rising flour
2 squares (one ounce each) white chocolate, chopped
1/4 C. milk (or you can use white chocolate liqueur)
1/2 t. almond extract
1/4 C. sugar
1/4 C. firmly packed light brown sugar
1/4 C. softened butter
3/4 C. sour cream
2/3 C. dried cherries
1/3 C. toasted almonds
melted butter for brushing baked scones
Preheat oven to 375° F.
In food processor, fitted with steel blade, combine flour and chopped white chocolate. Process until there are no longer chunks of white chocolate. It should be blended with the flour.
In small bowl, combine milk and almond extract. Add to the flour mixture along with the sugar, brown sugar, butter and sour cream. Pulse until well mixed and a sticky dough is formed. Remove from processor bowl to another bowl and stir in dried cherries and toasted almonds.
Turn out onto well-floured surface and knead lightly until dough is no longer sticky.
Divide into two portions. Pat each portion to a circle that is about 1/2 inch thick. Cut each portion into 8 wedges. Place the wedges on an ungreased baking sheet, spacing them about 2 inches apart.
Bake for 15 to 18 minutes or until scones are lightly browned. Brush tops with melted butter. These scones are great served with honey butter.