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Cranberry White Chocolate Scones
Ingredients
2 ½
cups
all-purpose flour
2
Tablespoons
sugar
1
tablespoon
baking powder
⅓
cup
butter
diced
½
teaspoon
salt
2
eggs
lightly beaten
¾
cup
whipping cream
¼
cup
chopped
dried cranberries
¼
cup
finely chopped white chocolate
whipping cream to brush on the tops before baking
about 2 tablespoons
Glaze
1
cup
powdered sugar
1
tablespoon
orange juice
optional if you don't use orange juice, use milk though.
¼
teaspoon
vanilla
1
tablespoon
milk
if consistency isn't smooth enough
Instructions
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.
Glaze
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.
Notes
Adapted from Better Homes and Gardens