Cranberry White Chocolate Scones– A tender scone loaded with dried cranberries and white chocolate pieces.
How is it February already?!? 2015 seems to be going by faster than 2014 did. I guess it’s me getting older. Jason and I, each have mentioned how we miss Christmas. We both love all the lights and other festivities that Christmastime brings. At this rate, though we won’t be missing it for long. It will be here before we know it.
However, I am not going to rush the year any faster than it’s going. I am going to enjoy the present moment and hope for some snow before winter is over. All we have been getting is rain. Rain is boring. I want snow and cookies. Although, I could start off the day with cranberry white chocolate scones and then migrate to cookies by the afternoon. Yea, that’s a good plan.
These cranberry white chocolate scones are tender and delicately sweet. The flavor is subtle, with the exception of bites filled with white chocolate. Those are my favorite! You can choose to glaze them or not. Either way, still amazing.
I used a heart cookie cutter to shape mine. After all, these would make a great breakfast or midday treat for your valentine. White chocolate and cranberry are a lovely combo. If you want to shape these into a circle and use a pizza cutter to cut them into wedges then they will be delicious that way as well.
Scones can be tricky to make and have them turn out correctly. Here are some tips though and you’ll be a mean scone maker in no time.
- Make a well out of the dry ingredients and slowly pour the wet ingredients in the well. This prevents over mixing.
- Gentle kneading is needed. Only knead the dough until it starts holding together. Any longer and you start to ruin the tender texture that you want in a scone.
- Use your hands to guide the dough into a circle shape. At this point you can use a shaped cookie cutter or a pizza wheel to cut the scones.
Here’s the recipe..Enjoy!!
- 2 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 1 tablespoon baking powder
- 1/3 cup butter, diced
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup whipping cream
- 1/4 cup chopped, dried cranberries
- 1/4 cup finely chopped white chocolate
- whipping cream to brush on the tops before baking (about 2 tablespoons)
- 1 cup powdered sugar
- 1 tablespoon orange juice (optional) if you don't use orange juice, use milk though.
- 1/4 teaspoon vanilla
- 1 tablespoon milk (if consistency isn't smooth enough)
- Preheat oven to 400 degrees.
- In a large bowl combine flour, sugar, baking powder and salt.
- Use a fork or pastry blender, cut in butter by pushing down until the mixture resembles coarse crumbs.
- Make a well in the flour mixture.
- In a medium bowl combine eggs, whipping cream, cranberries, and chocolate.
- Slowly pour into the the flour mixture all at once.
- Use a fork and stir until moistened.
- Turn dough onto a lightly floured surface and knead by folding and gently pressing until the dough comes together.
- Don't knead too much.
- Shape into a circle either by your hands or a rolling pin.
- Cut into shapes with a cookie cutter or a pizza wheel.
- Brush tops with heavy whipping cream or milk.
- Bake for 12-14 minutes.
- Cool slightly on a baking sheet.
- Drizzle with glaze.
- Serve warm or room temperature.
- In a bowl combine powdered sugar, orange juice or milk, and vanilla.
- Stir in additional milk, one teaspoon at a time, to make a drizzling consistency.