Cranberry White Chocolate Country Scones


Cranberries and white chocolate make a scrumptious combination.   Claudia Klingler, the innkeeper at the Blue Heron Inn north of Rigby, Idaho, was gracious enough to share this recipe with us.  She makes it like a drop biscuit.  We made it both as a drop biscuit and as a traditional scone.

Original Recipe (Drop Biscuit)

This makes a very light, cloud-like biscuit.

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled
1 egg
buttermilk to make 1 cup with the egg, whisked together
1/2 cup white chocolate chips
1/2 cup dried cranberries

Directions

Preheat oven to 400 degrees.

  1. Combine the flour, sugar, baking powder, and salt.
  2. Cut the butter into the flour mixture with a pastry knife until the mixture resembles coarse corn meal. Add chips and dried cranberries.
  3. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Gently mix only until combined. Do not over mix!  Drop mounds onto an ungreased baking sheet.
  4. Bake for 11-15 minutes until slightly browned. Serve with Devonshire cream.

Traditional Recipe (Scone)

This is a traditional scone that is very loaded with chips and cranberries—one cup of inclusions for two cups of flour.

Ingredients

2 cups all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled
1 egg
1/3 cup buttermilk
1/2 cup white chocolate chips
1/2 cup dried cranberries

Directions

Preheat the oven to 400 degrees.

  1. With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance.  Stir in the chocolate chips and cranberries.
  2. Mix the egg and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir with a spatula until moistened.
  3. Dust the countertop with flour and turn the dough out.  Fold the dough together until you have a single, large lump of dough.  Pat it into a disk about 8 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.
  4. Bake for 11-12 minutes or until they are golden. Remove to a wire rack to cool. Serve while still warm.
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