“Did you make these?”
“Yes.”
“From scratch?”
“Yep.”
“These are really good.”
“Thanks.”
“Are these white chocolate chips?”
“Yep.”
“These are really, really good.”
“Thank you.”
“I don’t usually like scones at all but these are fantastic.”
“Wow, thanks”
True story with my 20-year-old.
‘It’s been quite a while since I’ve made scones. I’ve always kind of liked them. I say kind of because sometimes I get them and the flavor is yummy but they typically tend to be a little dense and kind of dry. Then I made them. At first, it was hit or miss with how tender or flaky or tough, moist or dry until I learned four key things: 1) cold butter 2) cold cream or milk 3) work the dough as little as possible, and 4) if you can’t bake them right away, refrigerate the dough or precut scones and put them in the oven when they are cold. Follow those tips and your scones will rise high and be moist and tender and flaky and oh, so delicious.
You can do any combination of dry fruit/chips you like for this recipe. You can use fresh fruit, too, but not frozen because your scones will be soggy. Just gently fold them in just before baking, again, being careful not to work the dough too much.
Cranberry and White Chocolate Scones
Notes
Note: If you have to wait to bake, refrigerate so the dough is nice and cold!
Ingredients
- 3 cups all purpose flour
- 2/3 cup sugar + 1/4 cup
- 1 tsp. salt
- 1 tbsp. baking powder
- 3/4 cup butter, chopped, keep chilled until mixing
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup heavy whipping cream + 2 tbsp.
- 1 cup cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 425°. Move oven rack to top third of the oven. Place parchment in baking sheet and set aside.
- Pulse flour, sugar, salt, baking powder, butter in food processor until butter is pea size. Transfer to a large mixing bowl.
- Mix 2 eggs, vanilla, and whipping cream. Mix into dry ingredients until just moist. Stir in cranberries and white chocolate.
- Be careful not to over mix.
- Pat dough into a 1 inch tall circle on floured surface. Dip cookie cutter in flour and then into dough starting at an edge and work across dough dipping cutter in flour and cutting out until you've cut out all you can. Gently form another 1 inch high dough circle and cut out more. Repeat until all the dough is cut out being careful to work as little as possible.
- Brush tops with cream and sprinkle on sugar. Bake in 425° oven for 15 to 20 minutes until tops are golden. Let rest a couple of minutes and then move to cooling rack.
Give them a try and let me know what you think!
Krista
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