Name: White Chocolate Cranberry Scones
Ingredients: 4 cups all purpose flour; 2/3 cups white sugar; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp baking soda; 1 tsp table salt; 2 sticks (16 TB) salted butter, frozen; 2 cups fresh cranberries; 1 cup white chocolate chips, plus 1/2 cup for drizzle; 1 cup whole sour cream; 2 large eggs; 4 tsp pure vanilla extract; 1 egg + 2 tsp water, lightly beaten together (for egg wash); coarse sugar for sprinkling

White Chocolate Cranberry Scones

These White Chocolate Cranberry Scones are crispy on the exterior and super moist throughout. They are tender without being dry at all. The tangy juiciness of fresh cranberries melds perfectly with the sweetness of silky white chocolate.

Yield: 16 scones 1x

Ingredients

Scale

4 cups all purpose flour
2/3 cups white sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 tsp table salt
2 sticks (16 TB) salted butter, frozen
2 cups fresh cranberries
1 cup white chocolate chips, plus 1/2 cup for drizzle
1 cup whole sour cream
2 large eggs
4 tsp pure vanilla extract
1 egg + 2 tsp water, lightly beaten together (for egg wash)
coarse sugar for sprinkling

Instructions

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
In separate bowl, whisk together sour cream, eggs, and vanilla until smooth and incorporated.
Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in cranberries. Use hands to form dough into two even sized balls. (As you work the dough, it will come together and form balls; don’t overwork dough.)
If dough is sticky and needs to firm up a bit, wrap dough balls tightly and chill until it’s easier to work with, about 20-30 minutes.
Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
On a lightly floured, flat surface, pat each dough ball evenly into an 8-inch circle, about 3/4 inch thick each. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar.
Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake.
Allow scones to cool completely to room temp.
Melt 1/2 cup white chocolate chips and drizzle over the top. Serve immediately, or store in airtight container for up to 2 days. Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
*Note: If you want to make the dough ahead of time, simply wrap the two dough balls in cling wrap and chill up to 2 days in fridge. Then, shape and bake as directed.

Category: breakfast/brunch