Fresh Cranberry White Chocolate Scones
User Reviews
3.8
Fresh Cranberry White Chocolate Scones
Description
Fresh Cranberry White Chocolate Scones combine fresh cranberries and white chocolate chips folded into a lightly sweetened, buttermilk-based dough made with cold butter pieces. The cranberries are roughly chopped with brown sugar to soften them before mixing into the flour, baking powder, and salt base. Pulsing cold butter into the dry ingredients creates a coarse crumb texture, which when combined with buttermilk, forms a tender but somewhat crumbly dough. Shaping the dough into squares and chilling before baking helps maintain structure and achieve a light golden crust. The baked scones are finished with a vanilla-flavored glaze made from sifted confectioners sugar, vanilla bean seeds or extract, and milk or cream, which adds a subtle sweetness and smooth finish. These scones offer a moist interior with pockets of tart cranberry and bursts of creamy white chocolate, suited for breakfast or teatime treats.
Ingredients
- 1 1/2 cups cranberries fresh
- 1/3 cup brown sugar
- 2 1/4 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 12 Tbsp butter cut in pieces, unsalted, cold
- 1/2 cup buttermilk cold, possibly a little more
- 1/2 cup white chocolate chips
glaze
- 1 1/2 cups confectioners sugar sifted
- vanilla bean or 1/2 tsp vanilla extract, seeds of 1
- milk half and half, or cream for thinning
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
- Pulse the cranberries and the brown sugar in a food processor to rough chop the berries. Remove to a bowl.
- Add the flour, baking powder, and salt to the processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Remove the mixture to a large mixing bowl and blend in the cranberries, chocolate, and buttermilk until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
- Turn the mixture onto a floured surface and bring together into a rectangular shape and cut into 9 rough squares. Put the scones in the freezer for 1/2 hour.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
- Let cool before glazing with the vanilla bean glaze.
- To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 277mg | 12% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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