White Chocolate and Cranberry Scones
These festive scones bake fresh or freeze beautifully. If you like to make large batches this recipe is great for doubling. To bake from frozen, let thaw and bake as normal.
2 Cups all-purpose Flour
1 Tbls baking powder
½ tsp salt
2 Tbls sugar
5 Tbls unsalted butter, COLD, cut into chunks
1 Cup dried Cranberries
Sliced Almonds for topping
½ - ¾ package white chocolate morsels (¼ pkg chopped, leave the rest whole)
1 Cup heavy whipping cream, plus more for brushing the scones
Turbinado sugar for sprinkling on top
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; flour, baking powder, salt & sugar. Using a
pastry blender or food processor, cut in the butter into the dry mixture. The
mixture should look like course sand. If using a food processor, transfer the
mixture into a large bowl and fold the Cranberries and white chocolate into the
mixture. Make a well in the center and poor 1 cup heavy cream. Fold
everything together just to incorporate the cream.
Pour the dough out onto a lightly floured surface and quickly form 2 balls of
dough. Do not overwork the dough at this point-you don’t want to melt the
butter. Refrigerate the dough for 10 minutes or so just until the dough is cooled
and dough isn’t soft.
Take one of the balls of dough; turn out onto lightly floured surface, work ball
into a ½ inch to ¾ inch thick circle. With a bench scraper or large knife, cut the
dough in a half circle, then into wedges (triangle shape). You should get 6 to 8
per circle. (It really depends on how thick you make them). Place the scones on
an ungreased cookie sheet covered with parchment paper (or nonstick pan).
Brush the tops with a little heavy cream. Sprinkle tops with almonds. Drizzle a
little heavy cream on top of the almonds and then sprinkle with Turbinado
sugar or sugar in the raw.
Place in refrigerator for 15 minutes or so until firmed
up and cool. If your dough is not chilled properly the scones will fall and spread
during baking. Place into oven and bake for 20 – 25 minutes or until lightly