Holiday White Chocolate Cranberry Scones
Prep: 10 minutes
Cook: 15 minutes
Total Time: 25 minutes
Servings: 12 scones
Ingredients:
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, diced
1 cup fresh cranberries
1/2 cup white chocolate chips
3/4 cup half-and-half cream plus more for brushing
1 egg
Directions:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, stir together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Fold the cranberries and white chocolate chips into the dry ingredients. Then make a well in the center.
In a small bowl, beat together the cream and the egg. Pour the cream and egg mixture into the dry ingredients. Fold together just to incorporate; do not overwork the dough. Turn out onto a floured surface and knead lightly 4 or 5 times. Form an 8-inch circle and cut into 12 wedges. Brush scones with reserved cream and place, at least 1 inch apart, onto the baking sheet.
Bake in the preheated oven until golden brown, about 14 to 16 minutes. Let cool completely before glazing.
Notes:
Preparing the Scones: I like to turn my scone dough onto a sheet of parchment paper I sprinkle it with flour. That way, I just transfer the parchment sheet to the baking sheet… and bake!
White Chocolate Glaze:
Because cranberries can be a little tart, I DO like to make a simple glaze to drizzle over the scones after they’ve cooled.
Ingredients
Microwave 1/2 cup white chocolate chips with 2 tablespoons cream for 30 seconds at 50% power. Add additional 30-second intervals, stirring between each, until the chocolate is melted and smooth. Drizzle over cooled scones.
Nutritional Facts:
Serving: 1g | Calories: 237kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 278mg | Fiber: 1g | Sugar: 16g
Recipe courtesy of 31 Daily.com
