As promised a couple of days ago, here is the latest scone I have baked. With the addition of chocolate these are sweeter than most scones, but that is offset by the slight sourness of the cranberries. And then there’s the healthy boost from using part wholemeal flour. The pieces of caramelized chocolate are heavenly!
Cranberry and White Chocolate Scones
- 175g (6oz) self-raising flour
- 50g (2oz) wholemeal flour
- Pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- 40g (3 tbsps) butter/margarine
- 1 1/2 tbsps sugar
- 150ml (5 fl oz) milk/soya milk
- 30g (1oz) dried cranberries
- 60g (2 oz) white chocolate, chopped into small pieces
Sieve flour, salt and raising agents into a bowl. Cut butter into small pieces and rub into flour with fingertips until it resembles fine breadcrumbs. Stir in sugar. Add cranberries and chocolate and mix well. Then add the milk little by little and bring the dough together to form a ball. Do not knead! On a floured surface roll out to about 2-3cm thick and cut out shapes with a round pastry cutter. Makes about 8-10 scones. Place on a lightly floured baking tray and either freeze on the tray and put into freezer bags later, or bake immediately at 180°C for about 10 minutes. To bake from frozen they will need a couple more minutes.
Eat them while warm, fresh out the oven!