White Chocolate Cherry Chip Scones – Made with a cake mix, these scones are full of cherry flavor and super easy to make!
As we discussed last week, February is all about chocolate and cherries this year. In the Worth Whisking world anyway. Since December’s White Chocolate Cranberry Cheesecake went so well, I decided to mix it up a bit and pair white chocolate and cherry in these White Chocolate Cherry Chip Scones!
White is almost always my last choice when it comes to chocolate. I’ve never been a huge fan, but I do have to admit that there are times when white chocolate pairs very well with other flavors. And I do believe cherry is one such flavor.
When I looked through the recipes I’ve posted on Worth Whisking so far, I was shocked to find that I had posted scones only one other time – Maple Walnut Scones. That was one of my very first blog posts (as evidenced by the photos!), so it’s been over two years since I’ve shared a scone recipe! It’s definitely time to rectify that oversight!
What are your thoughts about cherry chip cake mix? Love or hate? Considering these White Chocolate Cherry Chip Scones use cherry chip cake mix, I hope the answer is love! Yes, these scones are made with a cake mix if you can believe that. So. Easy.
While scones generally are not difficult to make, this White Chocolate Cherry Chip Scones recipe is made that much simpler by using a cake mix. You’re on your way to breakfast nirvana with only 5 ingredients! The beauty part is that you could use any cake mix flavor and have a different type of scone every day for days on end! Once again, loving flexible recipes that can be modified to easily suit individual tastes!
These White Chocolate Cherry Chip Scones are both tender and slightly moist. No boring dried out scones here. These scrumptious scones are all about amazing flavor and texture in every bite!
You’ll notice that I didn’t give a quantity for the white chocolate in the recipe. It’s totally up to you. If you want to drizzle just a tiny bit of chocolate on your scones, then melt maybe about 6 oz. If you prefer to douse your scones in chocolate (my personal preference!), then go for more. Just be careful when melting your white chocolate. White chocolate is super sensitive and can scorch very easily!!
If you’re a regular Worth Whisking reader, I wanted to let you know that words of wisdom like the above are about to become less frequent. I’ve decided to post every other week instead of weekly for a while. Not sure how long, but I need some time to focus on some other areas of my life that need attention. You wouldn’t think that posting once/week is super time consuming, but it really can be between work and home life and all that! I’m all about controlling the things in my life that I’m able to control!
These White Chocolate Cherry Chip Scones are a great way to round out February’s chocolate/cherry marathon! Whatever theme will I come up with March? Can you even take the suspense for the next two weeks? Until then, you may just have to make a different flavor cake mix scone every day, starting with these White Chocolate Cherry Chip Scones. 😉
- 1 1/4 cup cherry chip cake mix
- 1 cup flour plus additional for dusting
- 8 tablespoons unsalted butter cubed and cold
- 3/4 cup milk
- White chocolate
Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking liner or parchment paper.
2. In a large bowl, whisk together the cake mix and the flour.
3. Use a pastry blender or two knives to cut the cold butter into the flour mixture until mixture looks crumbly.
4. Create a well in the center of the mixture and pour the milk into the well. Use a wooden spoon to gently mix the milk into the mixture. Mix only until the dough has just completely formed; do not overmix.
5. Dust about 2 tablespoons of flour on top of the dough and, with well-floured hands, form the dough into a ball and remove it to the prepared baking sheet.
6. Gently press the dough to flatten it into a disk about 8” in diameter and 1/2” thick. Add additional flour to the surface, if necessary, but avoid mixing into the dough.
7. Spray a knife with non-stick cooking spray and make four long cuts across the diameter of the disk to create 8 wedges. Re-spray knife as needed.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool scones on pan for 15 minutes. Then separate wedges and remove to a cooling rack to finish cooling.
Heat desired amount of white chocolate in a microwave-safe bowl for 30 seconds at 50% power.
2. Remove from microwave and stir. Continue heating at 50% power in 30-second intervals until pieces are mostly melted. Remove from microwave and stir until completely melted.
3. Drizzle or spoon over cooled scones.
Adapted from Something Swanky