2 cups White Flour
3/4 tsp Baking Soda
1-1/2 tsp Cream of Tartar
1 pinch Sea Salt
8 tb Unsalted and chilled Butter
1/2 cup dried Cranberries
1 large Egg
1/2 cup Buttermilk (1% if you can find it)
8 oz. White Chocolate (frozen)
Preheat oven to 425°. Use an ungreased baking sheet and parchment paper.
Cut butter into 1/2" cubes. Cut white chocolate into small bits, reserving 10 larger pieces.
Combine flour, baking soda, cream of tartar and salt in a medium sized mixing bowl. Cut in the cold cubed butter, until the mixture resembles fine crumbs. Add the dried cranberries and white chocolate (keep out the larger pieces).
In a mixing bowl beat the egg with the buttermilk. Gently fold liquid mixture into dry ingredients. Mix with spoon, then gently knead with your hands. Do not overmix.
Place dough onto parchment sheet and cover with another parchment sheet. Roll gently with rolling pin to 1/2" thick round. Cut into 10 wedges. Place parchment paper onto baking sheet. Place scones onto the parchment, making sure they do not touch. Press reserved larger pieces of white chocolate into tops of each scone.
Bake for 12-15 minutes, or until golden brown.
Yield: 10 servings
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