I was turned on to the tasty white chocolate cranberry delciousness of a scone over Christmas when Colin’s mom made some when I was visiting. Let me tell you, I was hooked! As soon as I got back to Charlotte, I bought some white chocolate chips because I needed to make my own batch!
White Chocolate Cranberry Scones
- 3 ½ cups all-purpose flour
- ¼ cup Splenda Naturals Sweetener*
- ½ tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 1 stick unsalted butter, cold & cubed
- 1 egg, beaten
- 1 1/3 cup plain Siggi’s full fat yogurt
- ½ cup dried cranberries
- 1/3 cup white chocolate chips
- 1 Tbsp butter, melted
- Preheat oven to 350 degrees.
- Combine dry ingredients in a large mixing bowl. Whisk together.
- Add the cold, cubed butter to dry ingredients and cut into mixture using pastry blender or two knives. Blend until butter is pea-sized and a coarse texture appears.
- Combine the egg and yogurt in a small bowl.
- Add egg mixture to the flour mixture and mix slightly with spatula.
- Add in the cranberries and white chocolate chips. Mix until just combined.** The dough should be lumpy and thick.
- Separate the dough into two even balls. Shape each dough ball into a round disc, about 2-inches in height. Cut each disc into 8 slices.
- Place on a baking sheet lined with parchment paper or silicon baking mat.*** Lightly brush the tops of scones with melted butter. Bake for 15-20 minutes, until a toothpick comes out clean.
*If using regular sugar, use 1/2 cup.
**You may have to mix with your hands at this point.
***You will have to work in batches, baking the scones with 8 on a tray.
Makes 16 scones.