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 || || |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 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 1 and 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter, Cold and Cut Into Pieces
- 1/2 cup White Chocolate Chips
- 1/2 cup Dried Cranberries
- 1 teaspoon Vanilla Extract
- 2/3 – 3/4 cup Buttermilk
- 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.