White Chocolate & Cranberry Scones

 

What a day I had yesterday. I had bookmarked a recipe from one of my recipe files for these orange scones. I had written it into a notebook of mine, probably 35 or 40 years ago and had never made them. I did sound delicious.  I don't know where I copied it from. 

It was a recipe which involved making the scone dough and then spreading it with melted butter, sprinkling on sugar and the finely grated zest of an orange and then rolling it up like a jelly roll and cutting into slices.

FAIL! First of all when I sliced them almost all of the filling fell out. I tried to push it back in and then when they were baking, they flew apart.  They did not in the least resemble the dainty little scones I had imagined in my head. They looked like bloated little snakes surrounded by burnt sugar. 

In theory they sounded really yummy, but in practice they were a disaster.  And actually, I think I remember trying this recipe years ago and having the same results, but you know 69 year old brain, I cannot be sure.  I won't be using the recipe again however as this time I have marked a big red X through it. 

I hate it when ingredients and time are wasted, don't you?

 

This White Chocolate & Cranberry Scone recipe I am sharing with you today comes after a lot of research into White Chocolate & Cranberry Scones. I finally found one which I thought was legitimate and decided to go with it. (Once I have in mind to make something, there is no stopping me and I was down for making scones!)

I found this recipe on Sugar Salt Magic. Of all the recipes I investigated this one looked to be the most reliable and so I decided to go with it.  There are so many sites out there today that are not legitimate and are scraping recipes and using other people's photos on them.  In other words, untrustworthy.  I hate that.  The worst one out there is Cook Top Cove.  Half the time the recipes they are showcasing don't even go with the photo they are showing.

You see their recipes on Pinterest, and they never give you the name of the recipe, just a line like "My husband faints every time I make this." You are forced to click through to find out what they are talking about. 

One thing you can be sure of and that is THIS HERE, The English Kitchen, is a legitimate cooking page.  I am a real person, and I actually cook everything I share with you. Yes, there are ads, and I know that annoys some people, but unfortunately, I need the ads to keep a roof over my head. Trust me when I say I wish that I had another form of income and that you could access all of my recipes ad-free, but until I win the lottery, well, it is what it is.

At least you know that you can trust what I post. I will never share anything with you that doesn't work or that isn't real.  

Anyways, to make a long story short, these are delicious scones. You need to bake them! Trust me on this. Very Christmassy as well!

 

WHAT YOU NEED TO MAKE WHITE CHOCOLATE & CRANBERRY SCONES

Simple everyday baking cupboard ingredients. I know I say that all the time, but it's true. You may need to nip to the shops to get the white chocolate chips and the dried cranberries, but I am pretty sure you will or should have everything else in your cupboard!

For the scones:

• 2 1/2 cups (325g) all-purpose plain flour
• 1/4 cup (35g) icing sugar (confectioners' sugar)
• 3 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup (76g) butter, cold and diced
• the finely grated zest of 1/2 a large orange
• 1/2 cup (90g) white chocolate chips
• 2/3 cup (85g) dried cranberries
• 1 cup (250ml) cold milk (reserve 2 tsp.)
• 1 large egg yolk

For the glaze:

• 1 cup (130g) icing sugar (confectioners' sugar)
• 2 tsp milk
• 1 tsp orange juice

 

There is no need to sift your flour. Most flour is sifted already anyways. Do make sure your butter is cold. I cube it and return it to the fridge to get it really cold before I drop it in.  

I use salted butter.  The original recipe called for unsalted, but I don't think it makes much difference in a recipe like this. I just cut back a bit on the salt asked for in the recipe.

If you don't have white chocolate chips you can chop up a white chocolate candy bar.  

The orange zest really adds a special zing to these and a bit of juice to the glaze, but you can leave it out entirely if you wish and just add a tsp more milk to the glaze.  Do use the orange if you can. It really adds a lovely flavor. 

You can freeze the egg white for future use!  Egg whites freeze very well!

 

HOW TO MAKE WHITE CHOCOLATE & CRANBERRY SCONES

These are a fairly simple scone to make.  Read my hints and tips for success if you are in any doubt! Guaranteed to help you make the best scones ever!

Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking tray with some baking parchment.

Whisk the flour, baking powder, icing sugar, salt and orange zest together in a large bowl.

Drop in the cold butter and working very quickly, using your fingertips, quickly work the butter into the dough until you have a mixture resembling fine dry breadcrumbs with only a few larger bits.

Set the 2 tsp of milk aside and whisk it together with the egg yolk.

Add the remaining milk to the crumb mixture and stir in the cranberries and white chocolate chips. The dough should be slightly tacky.

 

Tip out onto a floured board and give it a few quick kneads before flattening it to a disc which is 1-inch thick. Using a sharp knife cut into 8 equal wedges.

Place onto the baking sheet leaving space in between each. Brush some of the milk and egg yolk mixture on top of each, taking care not to let any drip down the sides.

Bake for 18 to 20 minutes until risen and golden brown. Leave to cool.

Whisk all of the glaze ingredients together. Drizzle this glaze decoratively across the top of the scones. Allow to set completely before serving.

HINTS AND TIPS FOR MAKING GREAT SCONES

If you follow my hints and tips, you cannot go wrong!  I promise you scone success every time!  The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery, slightly sweet inside.

1.  Always use cold butter, or even frozen butter. This will give your scone a much better rise.  As the scones bake the cold butter, melts and creates lovely buttery air pockets.

2.  Never overwork the dough.  Use as light a touch as possible. Overworking the dough toughens the scone.  This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.

3.  If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them.  Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.

4.  For crisp sides leave at least two inches of space between each scone.  For softer sides, crowd them closer together. Personally, I like crisp sides.

5. If using fresh fruit in scones, try not to use fruit that it too juicy.  This will mess with the integrity of your bake if the fruit is too wet.  Rinse and dry it really well prior to using it.  I like to use paper towels. Also if using loose frozen fruit, use it frozen.  Do not thaw it out first. 

6.  Don't overbake the scones.  Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside.  They should be slightly moist and tender.

 

These were deliciously soft and tender scones, with just the right consistency.  I enjoyed one this afternoon with a cup of lemonade and a side of clotted cream and some Christmas Marmalade. 

I picked up the clotted cream at Sobey's in Greenwood. It was a special Christmas version and was extremely expensive, but I have to say it was delicious and just like the clotted cream I remember in the U.K. 

The Christmas Marmalade had cranberries and spice in it. I bought it from Blighty's British Shop.  It is absolutely delicious.  The brand was Mrs. Darlington's. They make all sorts of tasty British preserves.

Anyways, the scones were very good! They would be excellent for breakfast or brunch at Christmas!

  

Here are a few other scone recipes that you might enjoy baking for the family. I promise you they are really delicious and always go down a real treat!

OATY CINNAMON SCONES- These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients.  They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven.  Just pour it over and let it get into all of the nooks and crannies.

TENDER PEACH AND VANILLA SCONES - These wonderful peach scones are tender and delicious served warm from the oven. They use simple pantry ingredients. Things which we probably all have in our cupboards. They are super-fast and very easy to make. You can opt to use fresh peaches in them or tinned peaches, perfect for the winter months. Both work beautifully.  

Yield: 8 Scones

Author: Marie Rayner

White Chocolate Cranberry Scones

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These make the perfect Christmas scone. Especially when paired with some clotted cream and Christmas marmalade. They are perfect for breakfast or brunch, or for a cheeky afternoon treat with tea.

Ingredients

For the scones:

• 2 1/2 cups (325g) all-purpose plain flour
• 1/4 cup (35g) icing sugar (confectioners' sugar)
• 3 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup (76g) butter, cold and diced
• the finely grated zest of 1/2 a large orange
• 1/2 cup (90g) white chocolate chips
• 2/3 cup (85g) dried cranberries
• 1 cup (250ml) cold milk (reserve 2 tsp.)
• 1 large egg yolk

For the glaze:

• 1 cup (130g) icing sugar (confectioners' sugar)
• 2 tsp milk
• 1 tsp orange juice

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking tray with some baking parchment.
2. Whisk the flour, baking powder, icing sugar, salt and orange zest together in a large bowl.
3. Drop in the cold butter and working very quickly, using your fingertips, quickly work the butter into the dough until you have a mixture resembling fine dry breadcrumbs with only a few larger bits.
4. Set the 2 tsp of milk aside and whisk it together with the egg yolk.
5. Add the remaining milk to the crumb mixture and stir in the cranberries and white chocolate chips. The dough should be slightly tacky.
6. Tip out onto a floured board and give it a few quick kneads before flattening it to a disc which is 1-inch thick. Using a sharp knife cut into 8 equal wedges.
7. Place onto the baking sheet leaving space in between each. Brush some of the milk and egg yolk mixture on top of each, taking care not to let any drip down the sides.
8. Bake for 18 to 20 minutes until risen and golden brown. Leave to cool.
9. Whisk all of the glaze ingredients together. Drizzle this glaze decoratively across the top of the scones. Allow to set completely before serving.

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