White Chocolate Cranberry Scones

By KSmitherman

Ingredients

• Variations:
• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter, at room temperature
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 1/2 cups miniature chocolate chips
• 1 cup chopped white chocolate chips and 1 cup dried cranberries

Details

Adapted from lynnskitchenadventures.com

Preparation

Step 1

1. Preheat oven to 350 degrees and lightly grease a large baking sheet (or line with baking mats or parchment paper).
2. In a medium bowl, blend together sour cream and baking soda. Set aside.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Set aside.
4. To the sour cream mixture, add butter, eggs, and vanilla. Stir until smooth and butter is worked into the liquid.
5. Stir the sour cream mixture into the flour mixture until just moistened. The dough will be slightly crumbly, but don’t over mix it!

6. Turn dough out onto a lightly floured surface. Add chips and/or dried cranberries, if desired. Knead slightly, just until dough comes together. Again, be careful not to overwork the dough.
7. Divide dough in half and pat into two rounds.

8. Cut each into 8 wedges, and place two inches apart on baking sheet.
9. Bake 12 to 15 minutes, or until just barely turning golden brown on the top.
**If you are looking to make smaller scones, simply divide the dough into 4 rounds and cut each round into 8 wedges, for 32 smaller scones. Bake for 8-10 minutes.