I took another stab at scones this morning, using yet another recipe. They turned out beautifully — moist, tender and not greasy like my previous attempts. And beautiful to look at too. This recipe is definitely a keeper. I also liked the cranberries (rather than the raspberries as in previous attempts) — no seeds!
Cranberry & White Chocolate Scones
1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 Tablespoons chilled, unsalted butter, cut into pieces
6 Tablespoons half & half (I used fat-free half & half)
1 large egg, beaten
1/2 cup dried cranberries
l/2 cup white chocolate chips
Blend flour, sugar, baking powder, salt, and butter. Add cream, egg, cranberries and white chocolate chips. Stir until dough begins to hold together. Turn onto lightly floured board. Knead for 2 minutes. Pat into 1/2″ round, cut into 8 wedges. To make mini scones, divide the dough into 2 rounds and cut each into 8 wedges, making 16 total. Transfer to baking sheet lined with parchment paper. Bake at 400 degrees for 14 minutes until golden brown.
Adapted from The Inn at Barnum Point recipe.