Cranberry White Chocolate Scones

I woke up this morning and I had this urge to make scones. Making scones is something I used to do so often on Saturday mornings back when we were rushing to TaeKwonDo and dance … I would get up early, make scones, then bring them along to share with our TKD friends. They were usually teaching all morning and into the afternoon with no break for food, so they really appreciated the scones.

We aren’t rushing off to TKD or dance on Saturday mornings anymore, so I don’t think to make scones. But for some reason, I really wanted a good scone this morning. I didn’t feel like digging through the freezer searching for mulberries (although I’m sure I have some …) and I had some cranberries on hand, so I decided on cranberry white chocolate (with a few plain vanilla ones on the side for my son). I did go to yoga this morning, so I brought a few to my yoga teacher. She was so excited.

I really like the tartness of the cranberries with the sweet vanilla-scented scones. This is the same berry scone recipe from Dannon that I’ve been making for years and I can’t tell you how many times I’ve made them. This recipe has converted my kids and just about everyone I know to scone lovers. Scones are so easy to make and such a lovely treat with tea or coffee … and you know what? While I was at yoga another scone idea struck me. So now I’ve got another scone thought churning in my mind … I may just have to make some more scones tomorrow.

Cranberry White Chocolate Scones

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

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Ingredients

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• 1 cup all-purpose flour
• 1 cup good quality white whole wheat flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/4 cup granulated sugar
• 6 tablespoons chilled butter, cut into little pieces
• 1 cup cranberries (fresh or frozen … or you can substitute mulberries, raspberries, blackberries, or blueberries – I would double the berries if using a sweeter berry)
• 1 egg
• 3/4 cup vanilla yogurt (or plain yogurt)
• 1 t. vanilla extract
• about 1/2 c. white chocolate chips (or more to taste)
• For the top: about 2 tablespoons coarse turbinado (raw) sugar

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Instructions

1. Preheat the oven to 400 degrees.
2. In a bowl combine the flours, baking powder, baking soda and salt. Stir in the sugar.
3. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I start with the pastry cutter, then I use my fingers–it’s messy, but fun!)
4. Stir the berries gently into the flour mixture.
5. In a separate bowl combine egg and yogurt and mix until blended.
6. Stir the egg/yogurt mixture into the flour mixture and mix until just blended (dough will be soft and wet).
7. Spray a baking sheet with cooking spray. Turn the dough onto a floured surface and knead lightly 3-4 times. Pat or roll the dough into a circle about 1/2 inch thick. Cut it into wedges and place on the baking sheet. Sprinkle scones lightly with the coarse sugar.
8. Bake for about 12-14 minutes or until golden brown.

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Nutrition

• Serving Size: About 12 scones

This recipe was shared at Show & Tell Saturday, Scrumptious Sunday, Weekend Potluck, Mop it Up Monday and Clever Chicks Bloghop.