Back when we were in the US, we used to buy raspberry white chocolate chip scones in Giant. I can still remember the taste even after 3 years. These were tiny little flaky scones with the right amount of sweetness. It was my mom’s favorite too. So when she asked me if we could get it here (Canada) I went searching and couldn’t find any. That’s when I started looking for a good scone recipe.
I found a chocolate chip scone recipe with dried cherries here and decided to use the same because it looked pretty simple. I used dried cranberries and milk chocolate chips. This was my first attempt making/baking scones, so I found it a bit difficult to shape them perfect. Other than that I didn’t have any problem following the recipe. The scones came out very good. Although it didn’t taste like the ones we used to buy, we all unanimously agreed that this was a very good scone recipe. These scones too were flaky and the subtle aroma of the butter in the background made it even more delicious.
Cranberry Scone Recipe
Cranberry Scones with White Chocolate Chips5.0 from 5 reviews
Are you in the mood for tender, flaky, buttery scones? Don’t run to Starbucks. Using this scone recipe, you can bake these at home in no time.
2 cupsAll Purpose Flour
1/4 cupGranulated Sugar
1 and 1/4 teaspoonBaking Powder
1/4 teaspoonBaking Soda
1/2 cupButter, Cold and Cut Into Pieces
1/2 cupWhite Chocolate Chips
1/2 cupDried Cranberries
1 teaspoonVanilla Extract
2/3 – 3/4 cupButtermilk
Place the oven rack in the middle. Preheat oven for 15 minutes at 400F/200C. Line a baking sheet with parchment paper.
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
Cut the butter into small pieces and blend it together with the flour. Use a pastry blender or two forks to mix in the butter. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times. Stir in the chocolate chips and dried craberries.
Add the vanilla extract to the flour mix. Then add the buttermilk as needed, until the dough comes together. Be careful not to over-mix. I used the entire 3/4th cup of buttermilk.
Transfer the dough to a floured surface and knead lightly a couple of times.
Flatten the dough into a 7 inch round circle and about 1 and 1/2 inches in thickness.
Cut this circle in half and then cut each circle into 4 triangles.
Place the scones on the prepared baking sheet and brush the tops of the scones with little milk.
Bake for about 15 to 20 minutes, until golden brown or when a toothpick inserted in the middle of the scone comes out clean. Mine was done in about 16 minutes. I did the toothpick test and it came out clean but the scones did not turn golden brown as shown in the picture of the original recipe.
Enjoy these scones when it is still warm for the best experience. It’s crispy around the edges and flaky in the middle.