Cranberry and White Chocolate Scones

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

• Ready In: 30 mins
• Yields: 8-16 scones

Ingredients

• 1 3⁄4 cups flour
• 1⁄4 cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 5  tablespoons  chilled unsalted butter, cut into pieces
• 6  tablespoons half-and-half
• 1  large egg, beaten
• 1⁄2 cup  fresh or frozen cranberries or 1⁄2 cup dried cranberries (craisins)
• 1⁄2 cup white chocolate chips (or pieces)

Directions

1. Preheat oven to 400 degrees F.
2. In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
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. Turn out onto a lightly floured board and knead for 2 minutes.
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. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
7. Bake the scones at 400 degrees F for 14 minutes or until golden brown.