Oh boy, what a week.
I really wish I could of done a fathers day post but the pineapple upside-down cupcakes I made for him weren’t exactly picture perfect. They were definitely delicious, though! I really do love my dad and am so thankful for everything he does for me and my family.
So those delicious pineapple upside-down cupcakes and these scones resulted in my first oven fire. The butter and brown sugar from the cupcakes bubbled over onto the bottom of it. I forgot about it the next day and started the oven to 450 to attempt to make these scones. Next thing ya know, my first kitchen fire that results in my mom saying “I knew this day would come soon.. it’s time I invest in a fire extinguisher.” (Even though FLOUR puts out the fire just fine, by the way). Which made me think my relationship with cooking/baking is gettin’ pretttty serious now.
The next day when I was soo excited to make these raspberry white chocolate chip scones. What? Raspberry? Yeah, that’s what these were supposed to be in attempt to make a red & white festive breakfast idea for this upcoming 4th of July. Turns out the raspberries were too juicy for the batter which resulted in a very mushy scone. Yuck. My mom then turned it into a bread pudding by re-baking it with some eggs and milk. It tasted good, but we both kinda hate bread pudding. So now it’s just sitting on my stove with two bites eaten out of it. Oh well.
Alright alright, now more about these scones. They’re the best scones I’ve made yet. Period. They were so worth all of the turmoil to get to them. There’s a slight tartness of the dried cranberries in this dense yet pillowy pastry and I just love searching for the indulgent burst of white chocolate chips. Using a minimal amount of white chocolate makes this traditionally buttery and lightly sweetened bread perfect for either breakfast, a mid-day pick me up, dessert, or all three.
Cranberry White Chocolate Chip Scones:
Ingredients: (makes 8)
2 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided
1/2 a vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 cup dried cranberries
1/4 cup white chocolate chips
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze 5 minutes. Pour in cranberries & white chocolate chips and add 3/4 cup plus 2 tablespoons of cream + vanilla, stirring just until dry ingredients are moistened. Gently press or pat dough into a scone pan (if you don’t have one, put the dough in a standard sized cake pan then cut round into 8 wedges and place wedges 2 inches apart on a baking sheet lines with parchment paper.) Brush tops of wedges with remaining 2 tablespoons of cream just until moistened. Sprinkle a little sugar over each one and rub it in. Bake for 15 to 20 minutes or until golden.