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    You are in: Home / Recipes / Cranberry and White Chocolate Scones Recipe
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    Cranberry and White Chocolate Scones

    Cranberry and White Chocolate Scones. Photo by gailanng

    1/3 Photos of Cranberry and White Chocolate Scones

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Julesong's Note:

    Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

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    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
    3. 3
      Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
    4. 4
      Turn out onto a lightly floured board and knead for 2 minutes.
    5. 5
      Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
    6. 6
      Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
    7. 7
      Bake the scones at 400 degrees F for 14 minutes or until golden brown.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on February 17, 2011

      55

      Delicious, moist, fast, and oh so easy! I used frozen cranberries which I had coated in a bit of flour and defrosted earlier in the day. The times are accurate too, it took me exactly 30 min's to prep, mix and bake.
      There were a couple times when I thought for sure I had botched the recipe, the dough was too sticky making it difficult to knead it, but I kept on, and they turned out perfect.
      Also I brushed the top with a powdered sugar glaze. But it really didn't need it.
      Update: I've played around with this recipe and still love it! I've subbed blueberries, added wheat germ, used milk instead of 1/2 and 1/2 etc. Always delicious, moist, fluffy and full of flavor. No need to 'knead' for so long (since I've used juicy blueberries it just gets everywhere) just make sure to have it thoroughly mixed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2011

      55

      So delicious! I cut the butter to 4 Tablespoons, and used 2% milk instead of half and half as that is what I had on hand. I also did a slightly different mixing method than stated in the recipe. I cut the butter into the dry ingredients using the food processor, then mixed the wet ingredients separately. I combined the dry and wet ingredients and just mixed until combined (did not knead for two minutes). Most scone recipes recommend not to overwork the dough, so that is the reason I chose that method. They turned out tender and fluffy. I brushed a little melted butter over the tops before serving. Heavenly!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2010

      55

      these were AMAZING! I made them for work and they sold like hotcakes! I brushed egg wash ontop before baking (1 egg, 2tablespoons of half half) and sprinkled with cinnamon sugar. They have GREAT flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Cranberry and White Chocolate Scones

    Serving Size: 1 (629 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 271.7
     
    Calories from Fat 114
    42%
    Total Fat 12.7 g
    19%
    Saturated Fat 7.6 g
    38%
    Cholesterol 48.7 mg
    16%
    Sodium 283.5 mg
    11%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 12.8 g
    51%
    Protein 4.6 g
    9%

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