Ingredients: |
Ingredients: 1½ cups fresh cranberries
⅓ cup brown sugar
2¼ cups all purpose flour
3 tsp baking powder
½ tsp salt
12 tbsp unsalted cold butter, cut in pieces
½ cup (possibly a little bit more) cold buttermilk
½ cup white chocolate chips
Glaze
1½ cups confectioners sugar, sifted
seeds of 1 vanilla bean (or ½ tsp vanilla extract)
milk, half and half, or cream
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Directions: |
Directions:Preheat oven to 375º. Line a baking sheet with parchment paper and set aside.
Rough chop the cranberries with the brown sugar and place in a bowl. Add the flour, baking powder, and salt. Drop in the pieces of cold butter and mix until the mixture resembles coarse crumbs.
Remove the mixture to a large mixing bowl and blend in the cranberries, chocolate, and buttermilk until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
Turn the mixture onto a floured surface and bring together into a rectangular shape and cut into 9 rough squares. Put the scones in the freezer for 30 min.
Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over-bake. Let cool before glazing with the vanilla bean glaze.
To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze. You could leave off the glaze and serve these with a luscious homemade clotted cream. |
Personal
Notes: |
Personal
Notes: They’re moist and flaky, loaded with lots of tart cranberries, and a touch of white chocolate ~ all topped with a vanilla bean glaze. This is a simple and straightforward scone recipe. The trick with scone dough is not to work it too much. It’s meant to be scraggly and rough. Embrace the chaos and let it be the boss. See the Clotted Cream recipe in Miscellaneous section.
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