I’m bringing you scones. Cranberry White Chocolate Scones. They literally only take 10 minutes not including the bake time. A holiday win in my book. Especially, when all I want to do is make all-the-Christmas-cookies this year. Is that too much to ask? I’m thinking my freezer is going to be full to the brim with molasses cookies, sugar cookies, ginger snaps and these little guys from Half Baked Harvest. I mean those look amazing right?
But cookies don’t always cut it for breakfast. Whoa, slow down there guys, I said “don’t *always.” Sometimes we need some scones and a hot cup of Earl Grey tea with a dollop of honey. Yes, yes, yes, for me, that is Christmas morning to a T. I’m talkin’ plaid jamies and chunky socks galore. That is my idea of a Christmas well-spent. That, and being around friends and family.
And watching Christmas Vacation. Chevy Chase is probably one of the funniest guys in the world.
TheseCranberry White Chocolate Scones have the perfect ratio of crunch on the outside, but seriously soft and moist on the inside. Especially, if you sprinkle a bit of coarse sugar on top. Plus, it ends up looking like sugar and snow, and all things winter.
I’ve used dried cranberries. I think they call them Craisins®. But if you would like a fresher take on them, roast some fresh cranberries in a 400 degree oven for 15-20 minutes before adding them to the dough. But, since I’m usually short on both time and patience, I more often than not opt for the “grab-and-add Craisins®.”
But the white chocolate. You guys know that I have certain brands that I swear by. Ghiradelli is one such brand that I love and think the world of. Especially their white chocolate premium baking bar. It’s perfect for the oven and still tastes like creamy white chocolate. I know that is not always the case with white chocolate. I’ve tasted my fair share of flavorless, creamy-less, white chocolate baking bars. Not the case with Ghiradellis. Mean it.
I’ve had some rough couple of days and being able to bake in the kitchen again has helped so much. I know I may not be able to eat the Cranberry White Chocolate Scones I’ve been making, but the process of seeing something come of nothing is so empowering to me. I wish that I could spend my whole day in the kitchen creating and snapping moments. But as it is, I have a life and I think you do too. That’s why recipes like this, that are super simple and easy to make, are my go-to. I’m wishing you all a relaxing Christmas with family and friends. I know that’s my plan.
Cranberry and White Chocolate SconesPrint Recipe
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 cup butter (one stick)
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 egg
- 1/3 cup chopped white baking chocolate
- 1/2 cup cranberries, roasted or Craisins®
- 1/4 cup heavy whipping cream
- 1/4 cup coarse sugar
Preheat the oven to 400 degrees.
Add the flour, salt, and baking powder to a mixing bowl. Grate chilled butter and add it to the dry mixture. Use a fork to cut the butter into the flour. In a separate, small bowl, beat the egg and add it to the dry mixture along with the sour cream. Stir mixture until it starts to come together and then add the cranberries and white chocolate and turn out onto a well-floured surface.
Knead gently until the dough forms a ball and then pat into a 10-inch round. Cut the round into 8 wedges and place on a baking sheet lined with a silicone baking mat or parchment paper about 1 1/2" apart. Brush with cream and sprinkle with coarse sugar. Place in the oven and bake for 18-20 minutes.
To use fresh cranberries, roast them in a 400 degree oven for about 15 minutes.