YIELD: 8 scones
PREP TIME: 15 minutes
BAKE TIME: 20-22 minutes

Ingredients

2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

2 tbsp. sugar

1 tsp. baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup butter

1/2 cup dried cranberries

1/2 cup white chocolate rounds (small ones)

1 egg

1/2 cup buttermilk

Directions

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Preheat oven to 400⁰F (200⁰C). Prepare 2 cookie sheets.

Combine flour, sugar, baking powder, baking soda and salt. Cut butter into mixture until it looks like coarse crumbs. Stir in cranberries and white chocolate.

In a bowl mix buttermilk and egg. Add to dry ingredients and stir unti just blended. Do no over-mix or dough will be tough.

Place on floured surface and knead 4 times until dough is mixed. Divide into two equal pieces and pat each into a circle about 5 inches in diameter. Cut each circle into 4 triangles then transfer to baking sheets leaving space between.

Bake for 20-22 minutes or until golden brown.

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