A hearty scone with the sweetness of white chocolate and the kiss of tart cherries. Perfectly complemented with a dollop of Heavenshire Cream.
Makes 16 mini scones.
1¼ cup flour
Preheat oven to 350º F. Add first five ingredients to food processor. Process until butter is blended into pea-sized pieces. Transfer mixture to a mixing bowl. Stir oatmeal, egg, and milk into mixture. Gently stir in white chocolate chips and dried cherries.
Spray mini scone pan with cooking spray. Spread batter evenly among the mini-scone cavities. Brush tops with melted butter and sprinkle with sugar. Bake for 25 minutes or until golden brown.