White choc and cranberries scones
Indulge in the sweet, tangy delight of White Choc and Cranberries Scones. This easy recipe combines self-raising flour, sugar, a dash of salt, creamy butter, and milk. The perfect balance of dried cranberries and white chocolate ensures a delicious treat every time. Ideal for breakfast or an afternoon snack!
Cook time 10 min
Prep time 30 min
Ingredients:
2 cups self-raising flour1 tbsp sugar
1 dash salt
1/4 cup butter
1/2 cup milk (1% fat)
1/3 cup dried cranberries
1/3 cup white chocolate
White choc and cranberries scones are a delectable twist on the classic scone, combining the sweetness of white chocolate with the tartness of dried cranberries. Perfect for breakfast, brunch, or a delightful afternoon snack, these scones are sure to impress family and friends alike.
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the 2 cups of self-raising flour, 1 tablespoon of sugar, and a dash of salt. Mix the ingredients until well combined.
- Cut the 1/4 cup of butter into small cubes. Add the butter to the flour mixture and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. You can also use a pastry cutter for this step.
- Make a well in the center of the flour-butter mixture. Pour in the 1/2 cup of milk. Use a fork or a spatula to gently mix the ingredients until just combined. The dough should be slightly sticky and not overly mixed.
- Add the 1/3 cup of dried cranberries and the 1/3 cup of chopped white chocolate to the dough. Gently fold them in until they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Knead it very gently (just a few turns) to bring it together. Pat the dough into a round shape about 1-inch (2.5 cm) thick.
- Use a round biscuit cutter or a glass to cut out scones from the dough. Gather any scraps, gently rework them, and cut more scones. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
- Transfer the scones to a wire cooling rack and allow them to cool slightly. Enjoy them warm or at room temperature, perhaps with a spread of butter or clotted cream.
Tips:
- Ensure your butter is cold before incorporating it into the flour mixture. This will create flakier scones.
- Do not overmix the dough. Overworking the dough can result in tough scones.
- When adding the milk, add it gradually to ensure the right consistency. The dough should be slightly sticky but manageable.
- Chill the formed scones for 15-20 minutes before baking. This helps them keep their shape during baking.
- Use a sharp cutter or knife to cut the scones; a dull one can seal the edges and prevent them from rising properly.
- Brushing the tops with a little milk or beaten egg before baking will give them a nice golden color.
In just a few simple steps, you can create these delightful white choc scones that strike the perfect balance between sweet and tart. Whether enjoyed fresh out of the oven or paired with your favorite tea, these scones are a delightful treat that will satisfy your sweet tooth and impress your guests.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 8g
Carbohydrates 54g
Fiber 1.96g
Sugar 18g
Fat 13g
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