These Cranberry-White Chocolate Scones are amazingly tender and moist with a festive look for the holidays.
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Author Christin Mahrlig
10tablespoonschilled unsalted butter,cut into 1/2-inch cubes
1 1/2to 2 cups whipping cream
3/4cupfinely chopped white chocolate
1/3cupchopped dried cranberries
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.
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.