Cranberry White Chocolate Scones
Enjoy the perfect combo of tartness and sweetness with cranberry white chocolate scones. Buttery yet light, these scones are the ideal treat for all hours of the day.
Ingredients
- 175 grams all-purpose flour
- 20 grams granulated sugar
- 1 tsp baking powder
- 1/4 tsp table salt
- 80 grams unsalted butter cold, in small pieces
- 70 grams dried cranberries
- 60 grams white chocolate chunks
- 60 grams heavy cream cold
- 1 egg cold
- 1/4 tsp lemon extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder and salt.
- Add cold butter and mix with the flour, breaking the butter into pea-sized pieces until the mixture looks like wet sand. Do this by hand quickly, or with a pastry cutter.
- Add cranberries and white chocolate and mix until combined.
- In a small bowl, combine heavy cream, egg, lemon extract and vanilla extract. Add to flour mixture and mix until it forms a shaggy dough. It will be sticky, that is okay.
- Transfer dough onto counter and press into a 1 inch thick rectangle. Fold in half, then repeat the pressing and folding twice.
- Form the scone dough into a 1 inch thick circle, and cut into 6 even triangles.
- Place triangles onto prepared baking sheet and freeze for 20 minutes, until the scones are more solid and cold.
- Bake for 20 minutes, until the edges are lightly golden. A very small amount of butter may leak out of the scones but that's okay.
- Let cool slightly and enjoy while warm.
Notes
Making sure the butter stays cold is key to the scones' perfect texture. If the dough ever approaches room temperature, stick it into the fridge or freezer until cold.