Flex those baking muscles with this White Chocolate Cranberry Scones recipe
2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 tablespoons ground ginger
1/2 teaspoon salt
8 tablespoons butter (frozen)
170g white chocolate (coarsely chopped)
1 cup dried cranberries (whole or chopped, whichever you prefer)
1/2 cup sour cream
1 large egg
1 large egg
2 tablespoons sugar
In a large bowl whisk together flour, sugar, baking powder, baking soda, ginger, and salt. Grate the frozen butter directly into the dry mixture, and toss with your hands so the butter is covered with the mixture. Add the white chocolate and the cranberries and toss in the dry mixture. In a small bowl whisk together the sour cream and egg. Make a well in the center of your dry mixture and pour in the sour cream/egg mixture. With your hand, incorporate these two until the dough comes together, and then stop (don’t over work it).
Dump the batter on a floured surface and form into a large disk, about 1cm thick. Cut into 8 triangles. Lay on the cookie tray.
Beat the last egg and brush on the top of the scones, and sprinkle the sugar over each scone.
Place in the oven for 10-15 minutes at 180C or until golden.
Eat hot or cool. Either way it’ll be good!