While these scones are subtlely decadent with cranberries and white chocolate, the basic scone recipe -- thanks to Melissa from my book club! -- could easily be adapted to include other fruits and flavors. Have fun with it!
1 ¾ C. all-purpose flour
¼ C sugar
2 ½ tsp baking powder
½ tsp salt
5 Tbls chilled, unsalted butter, cut into pieces
6 Tbls half and half (or use 3 Tbls whipping cream, 3 Tbls milk)
1 egg, beaten
½ C fresh, frozen or dried cranberries
½ C white chocolate chips
Combine flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add half and half, egg, cranberries, and white chocolate. Stir until dough begins to hold together.
Turn onto lightly floured board. Knead for 2 minutes. Pat in 1/2 inch round; cut into 8 wedges. Transfer to baking sheet lined with parchment paper or sprayed with vegetable oil. Bake at 400° for 12-14 minutes until golden brown.
Let cool – but best served still warm. Serve with Mock Devonshire Cream (recipe below) and jam, if desired.
Mock Devonshire Cream
4 oz. cream cheese
1 C whipping cream
1 Tbls powdered sugar
½ tsp vanilla
Blend ingredients in blender or food processor until very thick. Cover and refrigerate until needed.