November 19, 2024
Back in 2006 on a visit to William Sonoma, I got a free Thanksgiving recipe idea pamphlet. In it there was a recipe for Orange-Currant Scones. That didn’t do anything for me, so I adapted the recipe for Cranberry White Chocolate Scones. It has been a yearly tradition ever since. I make the scones into a 10 inch round and then cut it into wedges after it is baked. We have them for breakfast and I send some home with my guests at Thanksgiving.
This year I am hosting a brunch for Thanksgiving. I am making mini scones. They will be the perfect size!
Recipe
Ingredients:
- 2 cups all purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick of cold unsalted butter
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1 egg
- 1/2 cup heavy cream or Vanilla Frappe
I didn’t have any heavy cream one time when I made this recipe, so I substituted with a Starbucks Vanilla Frappe. I have used it ever since!
Instructions
Preheat the oven to 350 degrees
Lightly grease a scone pan or line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder and salt until mixed.
Add butter cut into small pieces. Mix until pea-size crumbs form.
In a small bowl, whisk together the egg and cream or frappe.
Add to the flour mixture. Use a fork to form a large, moist dough.
Stir in cranberries and white chocolate chips.
Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll the dough out into a 10 inch round about 3/4 inch thick. Add more flour as needed so it isn’t sticky.
For 8 equal sizes wedges, bake for 25 minutes, until golden. Let cool for 10 minutes before serving.
Mini Scones
To make mini scones, simply cut the dough into small triangles. Place about an inch apart on the prepared baking sheet.
Bake for 10-12 minutes. I like to sprinkle vanilla sugar on them right out of the oven. You could drizzle frosting over them or leave them plain!
Enjoy! Kelly