CRANBERRY WHITE CHOCOLATE SCONES RECIPE RECIPES
WHITE CHOCOLATE-CRANBERRY BISCOTTI RECIPE: HOW TO MAKE IT
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. —Brenda Keith, Talent, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake until lightly browned, 20-25 minutes. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 281 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 43g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
CRANBERRY BUTTERMILK SCONES RECIPE: HOW TO MAKE IT
In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 283 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 422mg sodium, CarbohydrateContent 41g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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- Preheat the oven to 425. Line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, sugar, and salt. Add cubed butter and cut with a pastry cutter or two knives until mixture resembles a coarse meal. Stir in dried cranberries and white chocolate chips. In a small bowl, beat egg and half and half. Add to flour mixture, stir gently with spatula until mixture just comes together. Transfer to a lightly floured work surface. Shape into a circle or rectangle about 1 inch thick. Using a biscuit cutter or cup about 3 inches in diameter, cut out 10 scones and place on baking sheet. Bake for 12-14 minutes. Let cool slightly before transferring to a wire rack to cool. These are best eaten the day they are made.
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