Cranberry White Chocolate Scones

There’s something undeniably comforting about a warm scone fresh from the oven - especially one studded with sweet white chocolate and tart cranberries. These scones are tender, lightly sweet, and perfect for a quiet morning, afternoon tea, or a little treat any time of day.

Makes: 10–12 scones
Prep Time: 15 minutes
Bake Time: 10–12 minutes

• 2 cups flour

• 2 tablespoons sugar

• 4 teaspoons baking powder

• ½ teaspoon salt

• 6 tablespoons butter, cold and cut into chunks or grated and frozen

• 2 eggs

• ½ cup half-and-half or heavy cream

• ½ cup white chocolate chips

• ½ cup dried cranberries

1. Preheat your oven to 425°F.

2. Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.

3. Cut in the butter: Add the cold butter chunks or shredded butter to the flour mixture.
   Use a pastry blender until the mixture looks like coarse crumbs.

4. Prepare the egg mixture:
   In a medium bowl, beat the eggs and the half-and-half (or cream).

5. Combine everything:
   Add the egg mixture to the flour mixture. Stir gently with a fork until it’s just barely combined.
   Fold in the white chocolate chips and dried cranberries.

6. Shape the dough:
   Turn the dough onto a floured surface and knead gently 6–8 times.
   Roll or pat the dough into a ½-inch thick round.
   Cut into circles using a biscuit cutter, I use different sizes - its up to you!

7. Prepare to bake:
   For best results, freeze for at least an hour. When ready to bake, place the scones on an ungreased baking sheet about 1 inch apart.
   Brush the tops witha bit of heavy cream and sugar, if you'd like.

8. Bake for 10–12 minutes, or until the tops are lightly golden.

9. Let cool for a few moments. Store in a covered container for 2 days (if they last that long) or freeze for up to 3 months.