INGREDIENTS
- 3 1/4 cups all-purpose flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 2 cups cold whipping cream
- 2 tablespoons butter melted
- Extra sugar for sprinkling
INSTRUCTIONS
- Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
- Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moist.
- If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned.
- Turn mixture out onto a lightly floured surface and knead gently just until a soft dough forms, about 2 minutes.
- Divide dough into three equal-sized balls. Flatten each dough ball with your hands into a seven-inch circle and cut each dough circle into eight triangles.
- Place scones on prepared baking sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
- Bake for 15-20 minutes or until bottoms and edges are lightly browned. Serve warm or at room temperature.
- Store tightly covered on the counter for 3-4 days.
RECIPE NOTES
To freeze: Prepare the recipe up until baking and then place the unbaked scones on a cookie sheet in the freezer for 1 hour. After 1 hour, remove scones to a freezer safe plastic bag and freeze until ready to bake, up to 3 months. Bake scones directly from the freezer as directed above. Frozen scones will need an extra few minutes in the oven to cook completely.
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