Cherry Pecan Chip Scones

Royal wedding day had finally arrived. My granddaughter Emma and I had a sleepover on the downstairs couch so we could watch the wedding without disturbing the others snoozing that early in the morning. With her tiara in place, we were ready for the big event, but we needed a scone fix to accompany the big day. Cherry Pecan Chip Scones sounded like a great combination of ingredients which would compliment each other with each bite you took  Cherry Chip Oatmeal Cookies and Dark Cherry Pecan Brownies are just a couple of my favorite recipes including dark Montmorency cherries which I absolutely love to use in baking.

King Arthur Flour has a marvelous guide to baking scones which can be found on Pinterest as well as online. Their basic scone recipe is the root of this recipe. The cherry, pecan  and white chocolate chip was one of the multitude of additions suggested by their site, Since I had all of them in the pantry, it was a no-brainer as to which scone I was going to bake.

I start off by whisking the dry ingredients, including the sugar, together. Grate the chees over the bowl and gently toss to distribute the flakes of butter throughout the flour mixture. Place the bowl in the freezer for 10 minutes. WE want the dough to stay as cold as possible to ensure a more flaky.

We are going to add in chopped cherries, white chocolate chips and chopped pecans. Toss within flour mixture to evenly distribute.

Whisk the eggs, cream and vanilla together and pour into a  well made in the center . Stir around 15 times to moisten dough, It will stick together, but its texture will remain crumbly. If you think it’s too dry, add no more than an additional 2 tablespoons of cream.

Empty bowl contents onto a lightly floured surface. Using your hands, press together the dough to form a round mound. Use a rolling pin to help level out. The more your hands touch the dough the warmer the butter will get which could toughen the scone. Try to avoid handling too much..

 

Use a bench knife, or other tool, cut the dough in half.

Form each half into a 6″ circular mound, using a rolling pin to flatten and smooth out the top. Press sides in, if needed, using the palms of your hands.

Cut each 6″ mound  into 6 wedges and place on a parchment paper-lined pan.

Brush extra cream on the top with a sprinkling of turbinado or sparkling white sugar.

Bake them for 20-25 minutes in a 400 degree oven on the middle rack.

Combine the icing ingredients and place in a small Ziploc bag. Cut a tiny bit off of one corner and drizzle across the scones, Do this on the pan since anything that falls onto the pan can be tossed once scones are removed. Saves a bit of clean up.

Treasure these Cherry Pecan Chip Scones and serve them proudly at any special tea or family brunch.  They will raise their tea cup , and maybe their pinky too, as a salute the their deliciousness!