Cranberry White Chocolate Scones

A very tasty scone recipe that takes no time at all. Though the recipe calls for dried cranberries, I usually use a mix of dried cherries and berries for variety and often use more than the 1/2 cup called for. I also sprinkle turbinado sugar on the top for a bit of crunch. I specify cutting this in sixths, which makes a good size scone, but if you want smaller ones, try eighths and cut down on baking time.

• Ready In: 22 mins
• Serves: 6
• Yields: 6 scones

Ingredients

• 2  cups all-purpose flour
• 1⁄4 cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 6  tablespoons butter, chilled
• 1  egg
• 1⁄3 cup buttermilk or 1⁄3 cup  soured milk
• 1⁄2 cup white chocolate chips
• 1⁄2 cup dried cranberries

Directions

1. Preheat oven to 400 degrees.
2. Mix together dry ingredients.
3. Cut butter into the dry ingredients with a pastry blender or two knives until coarse crumbs are formed.
4. Stir in cranberries and chips.
5. Whisk together egg and milk.
6. Make a well in the middle of the dry ingredients and add the liquid mixture. Stir together until moistened.
7. Dust bread board or counter top with flour and turn the dough out.
8. Fold the dough until it forms a large lump of dough.
9. Pat the dough into a disk about 8 to 10 inches in diameter. Cut into 6 wedges (I use a pizza cutter) and place them on an ungreased baking sheet, leaving them a little room to spread ( I use parchment paper).
10. Bake for 11 - 12 minutes or until they are golden. Place on a wire rack to cool.