It’s winter here now in Sydney and I love baking yummy treats during this cold season. The house feels nice and warm and not to mention, it smells heavenly too.
This flavour combination of white chocolate and cranberries just turned out delicious and a nice balance of sweet from the chocolates and tangy from the cranberries.
I must make a note to myself to bake more often using these two ingredients. Cookies, next time perhaps?
These scones are a perfect treat in the morning or for afternoon tea. No need for jam or cream. They are perfect on their own. My two little munchkins and the Mr loved them!
WHITE CHOCOLATE & CRANBERRY SCONES – makes 16 scones
Printable version of recipe here –>> White Chocolate and Cranberry Scones
2 cups self-raising flour (sifted)
100g butter (chilled and cut into small cubes)
½ tsp baking powder
¼ tsp salt
1 ½ Tbsp caster sugar
about ¾ cup of cold milk
1 cup white chocolate chips
1 cup dried cranberries
extra flour for dusting
- Pre-heat oven to 200°C (390°F). Place flour and butter into a large mixing bowl.
- Using your fingertips, rub butter into flour until mixture looks like breadcrumbs.
- Add baking powder, salt, sugar, white chocolates and cranberries then gently mix together.
- Make a well in the centre and slowly pour in milk. Mix until the flour and milk have come together. You may need to add more milk if mixture is too dry or more flour if mixture is too wet. Dough should be soft but not sticky.
- Place the dough on a lightly floured surface and gently knead the dough until smooth. DO NOT over work the dough.
- Break the dough in half and with a rolling pin, flatten the dough to about ½ inch thick. Shape it into an oblong or rectangle. Using a sharp knife cut 8 triangular pieces. Do the same thing for the other ball of dough.
- Place scones on a cookie tray lined with baking paper. Lightly dust the tops of the scones with a little bit of flour.
- Bake for 15-20 minutes or until the tops of the scones are light golden in colour.