White Chocolate Cranberry Scones

Ingredients

• Wheat flour

  White, cake, enriched

  3 ¼ cup unsifted, dipped or 445g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  4 tsp or 18g

• Salt

  Table

  ¼ tsp or 2g

• Cranberries

  Raw

  1 cup, chopped or 110g

• White chocolate

  Candies

  1 cup chips or 170g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  32 tbsp or 96g

• Butter

  Unsalted

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  100g

Directions

1. Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
2. Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moist.
3. If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned.
4. Turn mixture out onto a lightly floured surface and knead gently just until a soft dough forms, about 2 minutes.
5. Divide dough into three equal-sized balls. Flatten each dough ball with your hands into a seven-inch circle and cut each dough circle into eight triangles.
6. Place scones on prepared baking sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
7. Bake for 15-20 minutes or until bottoms and edges are lightly browned. Serve warm or at room temperature.
8. Store tightly covered on the counter for 3-4 days.

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