Cranberry White Chocolate Scones
This recipe mixes breakfast and dessert: plenty of cranberries, lots of white chocolate and hints of orange and ginger. If you don’t like scones for fear of them being too dry, this recipe is going to change your mind. My dad has even been known to sneak a few of these scones, and he rarely eats baked goods (except my cheesecake, of course).
Difficulty (out of 5): 1.5
1 ½ cups all purpose flour
¼ cup granulated sugar
1 ¼ tsp baking powder
¼ tsp salt
4 oz. reduced fat cream cheese, cut into small cubes
½ stick butter, cut into small cubes
1/3 cup dried cranberries
3.5 ounces Lindt white chocolate, chopped
1 T crystalized ginger, finely minced
2 T egg substitute (or ½ a beaten egg)
1 tsp vanilla
2 T milk
zest of 1 orange
3.5 ounces Lindt white chocolate, melted
Preheat oven to 400°F.
1. Mix flour, sugar, baking powder and salt in a large bowl. Cut in cream cheese and butter with a pastry cutter until mixture resembles a very coarse meal. Stir in cranberries, white chocolate and crystalized ginger.
2. In a small bowl, mix egg, vanilla, milk and orange zest. Add to the flour mixture, blending with your hands until dough forms and all of the flour mixture is incorporated.
3. Shape into a 6” circle and cut evenly into 6 wedges. Transfer scone wedges to a greased baking sheet.
4. Bake scones for 15 minutes, or until the scones are lightly browned. Let cool.
5. Drizzle melted white chocolate evenly over the tops of the scones. For a quick set, place the scones uncovered in your fridge for 10 to 15 minutes. Serve scones at room temperature. Serves 6.