Tuesday, January 17, 2012

Cranberry White Chocolate Scones

What's better than a relaxing weekend? An extended weekend because of snow! We had a winter storm move in on Sunday, and since then have been treading the line between roads that are clear enough for safe driving, and roads that are snowy or iced over. This meant that the service project I was supposed to take part in on Monday was cancelled, so I hunkered down, did a little bit of work from home, and painted a couple of canvases for my room.

But let's backtrack to Sunday. Just as it began to snow, I left to pick up my friend Katie for morning yoga at the Y. After a gentle morning practice we went back to my house to make scones. Delicious scones, loaded with white chocolate and cranberries.

Cranberry White Chocolate Scones

1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
5 Tbl chilled unsalted butter, cut into pieces
6 Tbl half and half
1 large egg, beaten
1/2 cup dried cranberries
1/2 cup white chocolate pieces

Preheat oven to 400 F.
Combine flour, sugar, baking powder, and salt. Add butter and use a pastry cutter and work until mixture is gravelly. Then add half and half, egg, cranberries, and chocolate and stir until it holds together.
Turn dough onto a lightly floured surface and knead for 2 minutes.
Form dough into a disk that is half an inch thick. Cut into 8 wedges. Transfer to a greased baking sheet or baking stone, placing wedges with about a half an inch of space between them.
Bake for 14 minutes, until scones are golden brown.

The white chocolate chunks get delightfully melted so that when you bite into one of these warm scones they are very smooth and buttery. I recommend making a batch of these scones sometime soon!

1 comment:

  1. Glad you got a picture of them! Yum!