These scones are light and tender, with a slightly crisp exterior. They are packed with flavors and can be enjoyed for breakfast or as an afternoon tea snack. Made with simple ingredients, this recipe is easy to follow and yields amazing results.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon coarse sugar, for sprinkling
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the buttermilk and vanilla extract. Pour the buttermilk mixture into the flour mixture and mix until just combined.
- Fold in the dried cranberries and white chocolate chips until evenly distributed.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Shape the dough into a 1-inch thick round and cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, leaving a few inches of space between each scone.
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
- Bake in the preheated oven for 18-20 minutes, or until golden brown.
- Allow the scones to cool for a few minutes before serving. Enjoy!
