White Chocolate and Cranberry Scones!
Delicious light and fluffy whitechocolate & cranberry scones - perfect for afternoon tea!
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Servings: 10 scones
Ingredients
- 100 g unsalted butter (cold/cubed) (not baking spread)
- 1 tsp baking powder (optional)
- 1/4 tsp salt
- 350 g self raising flour (plus extra for dusting)
- 50 g caster sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 185 ml whole milk (warm)
- 100 g white chocolate chips
- 100 g dried cranberries
- 1 egg (to glaze)
Instructions
- Heat the oven to 220ºc/200ºc fan/430F and place a lined baking tray in the oven to preheat.
- In a large bowl, rub the butter into the flour, salt, baking powder and sugar mixture until breadcrumbs are formed.
- Alternatively, tip the flour, salt, baking powder, sugar and butter into a food processor and pulse until it resembles bread crumbs
- Add the lemon juice to the dry mixture with the vanilla
- Slowly add the warm milk. Mix in while you add in the liquid as you may not need all of it - you can do this with a spatula, or still in the food processor
- Fold in the chopped up chocolate and dried cranberries
- Dust the work surface with some flour and tip the dough onto it - fold the dough over a few times so it is smooth but do not over work it
- Flatten the dough out until it is about 5cm thick
- Dip a 5cm round cutter into the spare flour and cut out the scones
- Flatten out the dough again and cut the rest out until the dough is all used up - trying not to over work the dough
- Carefully place the scones onto the baking trays and brush the tops with the beaten egg so its glazed
- Bake in the oven for 10 minutes then leave to cool slightly
- Serve with clotted cream and jam for the stereotypical delicious scone
Notes
- You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix.
- I often find these are delicious when still warm as it makes them lighter and fluffier
- Be careful not to mix the white chocolate in too early, or the heat of the milk that was poured in will melt it - which may not be a bad thing, but it might change how light the texture is, and I love the chocolatey chunks running through!
- You can use plain flour, and use 2tsps baking powder instead
- You can swap the milk and lemon juice for buttermilk - skip the heating stage and just add it to the dough