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!