Recipe: White Chocolate Cranberry Scones

by Amanda Joyner on January 8th, 2013 | No Comments »

Even though it's already the New Year, this is a scone recipe you may want to indulge in despite your resolutions. Of course, for me, I never really diet, seeing how my husband is still a full-time Pastry Chef and I like to make sure I've still got the baking mojo. The problem I have, though, is having to share with my kids and by share I mean they come and take it from me while I'm eating. So every now and again I like to bake something that looks a little too fancy that I can say, "Oh this? It's for adults only." Which works at least 87% of the time.

As a frequent guest at high teas, I love a good scone. Most scones, though, are simple flavors that are meant to be slathered in cream or lemon curd. Now, I may be a pastry chef but I'm also a mom and between parent teacher group meetings and ballet class, who has time to make lemon curd?! So why not just pack amazing flavors into a scone that doesn't require anything but closing your eyes and enjoying the amazing flavors? White chocolate and cranberry, a perfect combination of sweet and tart. Are you drooling yet? I know I am and not just because I'm on my second one already. Enjoy and have a Happy New Year!

P.S. Remember, they are too fancy to share.

White Chocolate Cranberry Scones Recipe

Ingredients:

2 cups flour
1 tablespoon baking powder
3 tablespoons of sugar
1/2 teaspoon of salt
Zest of 1 lemon
12 oz. heavy cream
1/2 cup cranberries
2 oz. chopped up white chocolate

Directions:

Heat your oven to 375 degrees. While the oven warms up, mix all your dry ingredients together. Add your heavy cream and mix until combined. Fold in your cranberries and white chocolate until it's evenly distributed. Once this is mixed, find a clean area of your kitchen and dust with flour. Dump your dough onto the floured area and pat into a 1 inch thick shape. I shape mine into a square so I can get nice little triangles.

You can also cut them out with a round or square cookie cutter. Once you have your shapes, lay them onto a sheet pan that has been covered with parchment or a non-stick silpat. Sprinkle with sugar and that's it! Just pop them into the oven until golden brown and firm to the touch. About 30-40 minutes. You can let them cool before putting on a platter or just dig into them warm and pipping hot, like I do.

What treats do you allow yourself to indulge in despite diets and New Year's Resolutions?

Amanda Joyner is a Pastry Chef turned Milliner from Texas. Now living in the Midwest she wrangles her 3 kids, messy Chef Husband, and her hat business while maintaining her sanity. You can find her on twitter as @chef_bizzaro or her blog Chef Bizzaro.