Roasted Cherry Sourdough Scones with Rose and White Chocolate, a not-too-sweet dessert style scone bursting with spring flavors. Rosewater is one of my favorite florals to use, especially with chocolate and berries. As roses are in bloom, and cherries are overflowing the farmsteads I loved the idea of pairing the two. The flavor of cherries when roasted is sweet and juicy with notes of caramel and almond, it’s heavenly with rose. These scones are best served warm, shortly after baking when the puddles of chocolate are molten.
Ingredients
Cherries. A beautiful way to celebrate cherry season.
Granulated Sugar. The sweetener for these scones.
Rosewater. Adds a beautiful floral note.
Butter. Unsalted and cold. I like to grate the butter with a cheese grater and store in the freezer ahead.
Sourdough Discard. Cold from the fridge and no older than 2 weeks.
Heavy Cream. Adds fat and richness. Sour cream and also be used.
Egg Yolk. Richness and helps bind the dough.
All Purpose Flour. Hayden Flour Mills All Purpose is my go to.
Baking Powder. The leavening agent for these scones.
Salt. Balances the sweetness.
White Chocolate. Elevate these scones to dessert status. Not a fan for white chocolate? Dark chocolate would be decadent.
Bakers Notes
The roasted cherries are best fully cooled before using. I like to roast them ahead and keep them in the fridge until I’m ready to assemble the scones.
Cold ingredients are essential. Keeping everything well chilled helps create flaky layers and a better rise.
Don’t skip the chill time. Freezing the shaped scones helps prevent excess spreading and keeps the fruit from leaking as they bake.
Use sourdough discard that’s no older than two weeks.
Roasted Cherry Sourdough Scones with Rose and White Chocolate
Ingredients
Roasted Cherries
2 cups cherries, pitted
2 tbsp (25g) granulated sugar
1 tsp rosewater
For The Scones
10 tbsp (140 g) unsalted butter, cold
1/2 cup (120g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) all purpose flour
1/3 cup (60g) sugar
1 tbsp baking powder
1/2 tsp salt
2/3 cup (115g) chopped white chocolate
Instructions
- Preheat the oven to 375.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- On a parchment lined baking sheet, toss together the cherries and sugar. Bake for 35-40 minutes, stirring often, until collapsed and jammy. Remove from the oven and stir in the rosewater. Set aside to cool completely.
- In a medium bowl, whisk together the heavy cream, sourdough discard and egg yolk.
- In a large bowl, combine the flour, sugar, baking soda and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together. Add the roasted cherries and white chocolate and gently mix.
- Pour the dough onto a work surface and pat it together to form a 2 inch disc. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours.
- Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22-25 minutes, or until golden and cooked though. Let cool for a few minutes.
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