Lately I've been craving homemade baked goods for breakfast - chalk it up to grainy (that's my combination of gray and rainy) days when cold cereal just doesn't cut it. I typically resort to muffins when I'm in a baking mood, forgetting the novelty of scones fresh out of the oven. I love this version Gaby put together - how the creamy, milky white chocolate chips cut the tart cranberries for a perfect flavor pairing. I'm also not mad at the red-and-white color combo with February coming up. Without further ado, here's Gaby.
Cranberry White Chocolate Chip Scones
With Valentine’s Day right around the corner, I thought we should whip up an easy breakfast-in-bed type situation, and it’s all about these Cranberry White Chocolate Chip Scones!
They take less than 10 minutes to put together, then just pop them in the oven and you’ll have the perfect sweet treat to start your day!
xoxo - Gaby
2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 ½ - 2 cup heavy cream
1 cup dried cranberries
⅓ cup white chocolate chips
Preheat oven to 400 degrees F.
Combine the dry ingredients; flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Next add 1 ½ cups of heavy cream. Fold everything together being careful not to overwork the dough. If it’s not quite sticking together, add a little more cream. Fold in the dried cranberries and white chocolate chips.
Form 12 medium sized mounds out of the dough. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
Remove and serve for breakfast, brunch, breakfast in bed, dessert - you name it!