White Chocolate and Cranberry Tea Scones


2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1/3 cup butter
2 eggs
½ cup half-and-half or heavy cream
½ cup white chocolate chips
½ cup dried cranberries


Preheat oven to 425 degrees. Mix together flour, sugar, baking powder and salt. Cut in butter using either the pulse setting on a food processor or by hand with a pastry blender. Mixture should resemble coarse crumbs with no visible chunks of butter. Take one of the eggs and separate the yolk and white. Put the white aside. Beat the yolk with the other whole egg and the half-and-half. Add this to the dry mixture, along with the white chocolate chips and cranberries. Stir with a fork until barely mixed. Dump dough onto a floured board and knead gently, about 6 to 8 times. Roll or pat dough out to ½ inch thickness. Cut into rounds with a biscuit cutter. Place on an ungreased baking sheet about an inch apart and brush the tops with the reserved egg white. Bake for 10 to 12 minutes, or until top is golden brown.

Makes about 12 to 14 scones.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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