May 10, 2014

White Chocolate Cranberry Scones

White chocolate cranberry scones - like these will be a fast favorite at your next bridal shower or afternoon tea. These are bursting with sweetened cranberries with a lovely white chocolate glaze on top. This recipe is courtesy of Land O Lakes, but obviously any brand of butter will do. They recommend your butter be softened, but I guarantee cold butter - although it takes a little more effort with the pastry blender - will produce moist and delicious scones each and every time. Fruit scones are a big hit at my house, especially since these delicious after dinner desserts have only 130 calories each. For a little more punch, try substituting orange zest for the lemon.

cranberry scones
  • 2 cups flour (I often use 1 cup white flour and 1 cup whole wheat to add fiber)
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup Land O Lakes butter
  • 3/4 cup whipping cream
  • 3/4 cup dried cranberries, coarsely chopped
  • 1 1/4 cup white chocolate baking chips
  • 2 teaspoons shortening
Heat oven to 400°F. Combine flour, sugar, baking powder, lemon zest and salt in bowl; cut in (cold) butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in cranberries and 3/4 cup white chocolate baking chips.
Turn dough onto lightly floured surface; knead until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8-inch log. Cut each log into four (2-inch) pieces; cut each piece in half diagonally to form small triangles.
Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9-11 minutes or until golden brown around edges. Cool completely.
Combine remaining 1/2 cup baking chips and shortening in bowl. Microwave on Medium (50% power) for 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted white chocolate and enjoy!

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