- 1 cup Bing cherries, pitted and quartered
- 1/2 cup blueberries
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 2/3 cup sugar
- 1/2 cup white chocolate chips
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 1 Tbsp Turbinado sugar
- Line a rimmed baking sheet with parchment paper and arrange cherry slices and blueberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl; set aside 1 tablespoon mixture to toss with cherries and blueberries. Fold in white chocolate chips.
- Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Toss frozen cherries and blueberries with reserved flour mixture; add to bowl and fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges; pull the wedges slightly apart, leaving an inch between them. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Brush scones with cream and sprinkle with turbinado sugar. Bake for 24 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with turbinado sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.
- Calories: 230
- Carbohydrates: 38