Are you intimidated by baking? Do certain pastries just elude you, and you have no idea where to start? Sometimes you need to start small. Not that these Fresh White Chocolate Cranberry Scones are small, but they’re fairly forgiving and are a great introductory recipe to baking more complicated recipes.
Because, let’s face it, baking is a science. It’s all about the right ratio of wet to dry ingredients, and that’s just to get it the right texture. Taste is a whole ‘nother thing.
Thankfully there are tons of awesome blogs (ahem) and cookbooks out there by folks that really vet their recipes and test them so that you can be successful every time.
You’re better than those exploding cans of dough, and homemade scones, especially these fresh white chocolate cranberry scones, actually aren’t too difficult. I’ve made this recipe so many times, so I’m positive it will work for you too.
But here are a few parting words of wisdom:
Don’t scoop your flour straight from the bag with the measuring cup. Instead, spoon the flour into the measuring cup. This will keep it light and airy, as it should be, and keep the dough from getting too dry. This is actually a best practice when it comes to all recipes involving flour – and it’s why so many of them have a weight listed instead of a measurement. It’s way more reliable.
Be prepared for a little bit of a workout. You know how cold butter doesn’t spread easily? It doesn’t mix easily either. Don’t be afraid to get your hands dirty with this recipe. Using a pastry cutter to mix in the butter is fine, but I’ve found that using your hands is more effective.
And finally, generously flour both your hands and your work surface. This dough is very sticky, and it needs to have a nice flour coating so you can shape it into a slab. So flour flour flour unless you want half the dough stuck to your fingers.
And here is a diagram showing how to cut the scones, just in case my wording below is a little confusing.
Let me know what you think of these! They are soft, warm, and absolutely delicious. Definitely the best recipe for Fresh White Chocolate Cranberry Scones!
Until next time. x
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Fresh White Chocolate Cranberry Scones
Fresh White Chocolate Cranberry Scones are soft, flavorful and absolutely delicious. A great introductory recipe to pastries.
- 2 1/2 c. AP flour, plus more for dusting
- 3 TB granulated sugar
- 1 TB baking powder
- 1 tsp salt
- 8 TB unsalted butter, cold and cut into cubes
- 1/2 c. white chocolate chips
- 1 c. cold half and half, plus more for brushing
- 1 tsp lemon juice
- 1 large egg yolk
- 1/2 tsp vanilla
- 1 c. fresh or frozen cranberries
- Turbinado sugar
- Whipped cream, clotted cream, or butter and jam (optional)
- Preheat the oven to 400°F and line two sheet pans with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder and salt. Using your fingers or a pastry cutter, mix in the cold butter until the butter looks like small pebbles and the mixture has the consistency of damp sand. (It should be slightly moistened) Stir in the white chocolate chips.
- In a separate bowl, whisk together the half and half, lemon juice, egg yolk and vanilla. Stir into the flour mixture and mix until a shaggy dough comes together.
- Generously flour a work surface and your hands and turn out the dough onto the surface. Knead the dough and flatten into one large 1/2″ thick slab and sprinkle the cranberries on top.
- Fold the dough over twice to trap in the cranberries, then flatten into a 6″ by 9-12″ rectangle slab. (Feel free to sprinkle the dough with more flour if it gets too sticky and use a spare piece of parchment paper to keep your hands clean)
- Using a dough scraper, cut the dough in half, into two long rectangles (“hot dog style”) Cut each rectangle into 3 square sections, then cut each square section diagonally into triangles (see post for diagram)
- Place each triangle onto the parchment lined sheet pan at least 2 inches apart and brush the tops with half and half, then sprinkle with the turbinado sugar.
- Bake about 15-20 minutes, or until the tops are golden brown.
- Serve warm with butter and jam, clotted cream or whipped cream.
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