Something interesting happened to me recently. I was about to put my hands up and slowly back away from what was in front of me, pretending all the while that I was handling the situation like an adult, when someone threw my own wisdom-something about looking realistically at the situation, recognizing that it sucks, and accepting it-back in my face. Bam. I forget sometimes that you have to practice what you preach.
Today, though, I plan to preach to you about these scones. As per usual, I purchased way too many seasonal ingredients around Thanksgiving and Christmastime (think canned pumpkin, fresh cranberries, etc.), and so, I have had to find something to do with them. Goodness, I make my life sound so hard. What a challenge, to have to figure out a recipe for fresh cranberries! I decided on scones, because if there is one thing I am good at, at least, it is anything scone- or biscuit-like in nature.
This recipe was no exception. It took a little repetition-adding white chocolate chips to the mixture, dealing with my own inattentiveness to baking times (give me a break, I was playing ukulele)-before I really got it down. But believe me–I have officially got it down. You have to try these.
White Chocolate, Fresh Cranberry, and Cream Cheese Scones
Makes 7-10 scones
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, chilled and cubed
4 oz cream cheese, chilled and cubed
zest of 1 large lemon
1 1/2 cups fresh cranberries
1 cup white chocolate chips
1 1/4 cups cold buttermilk
1 egg, beaten
1 tbsp milk
turbinado sugar, for sprinkling
Preheat oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Add butter and cream cheese and use clean fingers to rub into the dry ingredients. When the butter and cream cheese are fully incorporated, add the lemon zest and similarly rub into the mixture. Stir in cranberries and white chocolate chips. Add 1 cup of buttermilk, stir to combine, then add the rest of it. When the buttermilk is completed incorporated, move the dough onto a floured surface and knead into a 1-inch thick oval. Use a 2- or 3-inch biscuit cutter (pictured is a 3-inch one, but I suggest 2-inches for the perfect size scone!) to cut the dough. When no more scones may be cut, make sure to knead the dough back into a 1-inch thick round to use up the rest of it. Evenly space out scones between the baking sheets. Whisk the milk into the beaten egg to form an egg wash, and brush each scone with it. Sprinkle each scone with turbinado sugar and bake for 18-20 minutes, rotating the baking sheets halfway through.