I love white chocolate and cranberries together, so I decided to try them in a scone. This recipe was an instant hit with my friends and family. Spread a little butter on a scone, make a cup of tea and you can’t go wrong!
Preheat oven to 425ºF.
In a large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using a pastry blender, 2 knives, or your hands, until mixture resembles coarse crumbs. Stir in Craisins and chocolate chips.
Stir in egg and just enough milk so dough leaves sides of bowl and forms a ball. Place dough on a lightly floured surface and knead lightly 10 times.
Pat or roll dough into an 8-inch round on an ungreased cookie sheet. Cut into 10 wedges. Do NOT separate.
Sprinkle scones with additional sugar. Bake for 18-20 minutes or until golden brown. Allow to cool for 15 minutes, then carefully remove to a wire rack to continue cooling.
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These scones were super easy and DELICIOUS!! They were so good that we made them two days in a row. The first day we made the recipe exactly as posted here. The second day we substituted in 1/3 cup whole wheat flour, used dried blueberries and slivered almonds instead of craisins and white chocolate chips and forgot the suger on top. They were also fabulous. Thank you for sharing!
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