Prep 20 mins
Cook 0 mins
Buttery scones with the snappy taste of the cranberries and sweet creamyness of the white chips
- 473.18 ml flour
- 59.14 ml sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml cold butter
- 177.44 ml buttermilk
- 118.29 ml vanilla chips or 118.29 ml white chocolate chips
- 118.29 ml dried cranberries
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbles. Stir in buttermilk , mix until moistened. Turn on floured surface . Add chips and cranberries kneading into dough.
- Pat into greased 9 in springform pan. Cut into eight wedges,but do not separate. Bake at 400 degrees for 15-20 inutes or until golden brown. I found I had to cook a little longer. Cool 5 minutes. Remove sides and cut into 8 wedges. Yield 8 servings.
Delicious! Very easy to make & in the oven before we knew it. 20 minutes later we were enjoying these moist, sweet scones. After seeing Mary's photo in the PAC thead I knew I had to try them right away. I didn't have buttermilk so I combined 3/4 tsp lemon juice & 3/4 cup milk. I used a dried berry mix (cranberry, strawberry & cherry) & added about a 1/2 tsp pure almond extract. These were divine & a huge hit for my family as a quick brunch treat. Thanks for sharing, Muddyboots!
I have never made scones in a springform pan. This was quick and easy to do and the scones were were tender. I loved the combination of the white chocolate chips and the cranberries. Made for PAC Fall 2008.
These were scrumptious for breakfast this morning! Everyone raved! I chopped up white chocolate bar as I didn't have the chips but kept everything else the same. Thank you for sharing!