Cranberry White Chocolate Scones
Indulge in the perfect blend of sweet and tart with these Cranberry White Chocolate Scones. Flaky, buttery, and bursting with flavor, they are an easy and delightful treat to enjoy any time of the day. Whether you're hosting a brunch or treating yourself, these scones are sure to please!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Oven
- Food Processor
Ingredients
- 3 cups All-Purpose Flour Provides structure and flakiness.
- 1 cup Sugar Adds sweetness.
- 1/2 teaspoon Salt Enhances flavor.
- 1 tablespoon Baking Powder Leavening agent.
- 10 tablespoons Chilled Unsalted Butter Essential for flakiness.
- 1 teaspoon Vanilla Extract Adds flavor.
- 1 1/2 to 2 cups Whipping Cream Provides moisture.
- 3/4 cup Finely Chopped White Chocolate Sweet addition.
- 1/3 cup Chopped Dried Cranberries Adds tartness.
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a food processor, combine all-purpose flour, sugar, salt, and baking powder. Process for about 30 seconds until mixed.
- Scatter chilled unsalted butter on top of the flour mixture. Pulse about 15 times until crumbly.
- In a measuring cup, mix 1 1/2 cups of whipping cream and vanilla extract.
- With the processor running, add cream mixture through the feed tube until dough forms.
- Transfer dough to a floured surface. Knead in finely chopped white chocolate and chopped dried cranberries.
- Shape dough into a round about 1-inch thick. Cut into 8 wedges.
- Transfer wedges to 2 ungreased baking sheets, making sure they aren't crowded.
- Bake for 10 to 12 minutes until light golden brown.
Notes
- Tip 1: Keep the butter very cold for flaky scones.
- Tip 2: Don't overwork the dough to maintain tenderness.
- Tip 3: Experiment with different dried fruits for variety.
- Tip 4: Add spices like nutmeg for extra flavor.
- Tip 5: Best enjoyed fresh, but can be stored for later.