These Cranberry-White Chocolate Scones are amazingly tender and moist with a festive look for the holidays.
Course Scones
Cuisine American
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 8
Author Christin Mahrlig
Ingredients
3cupsall-purpose flour
1cupsugar
1/2teaspoonsalt
1tablespoonbaking powder
10tablespoonschilled unsalted butter,cut into 1/2-inch cubes
1teaspoonvanilla extract
1 1/2to 2 cups whipping cream
3/4cupfinely chopped white chocolate
1/3cupchopped dried cranberries
Instructions
Preheat oven to 425 degrees.
Place flour, sugar, salt, and baking powder in a food processor and process for about 30 seconds.
Scatter butter pieces on top of flour mixture. Pulse about 15 times, or until mixture is crumbly.
Place 1 1/2 cups heavy cream in a glass measuring cup. Add vanilla to cream. With the food processor running, slowly add the cream through the feed tube. Once the 1 1/2 cups cream has been added, if the dough has begun to form a dough, enough cream has been added. Remove it from the processor. If dough needs more cream, add it 1 tablespoon at a time and pulse until a ball forms.
Place dough on a lightly floured surface and knead in white chocolate and cranberries, while handing the dough as little as possible. Form dough into a round that is about 1-inch thick. Cut into 8 wedges. Transfer wedges to 2 ungreased baking sheets (they bake better if they are not crowded).
Place in oven and bake 10 to 12 minutes, until light golden brown.
Notes
The butter should be really cold. I like to cut it into cubes, and place it in the freezer while I get the other ingredients ready.