White Chocolate & Cranberry Scones

These scones are a wonderfully moist and flavorful treat for breakfast or brunch with a glass of fresh milk or a cup of coffee. These are best served warm but are moist enough to be wonderful cool as well. As a child, a neighbor of ours would bring these up warm for my family to share.

I have fond memories of these very tasty and moist scones. I love to make these for my children's school Christmas Bazaar because they are a major money maker as well as a great breakfast treat to all the early birds! I have shoppers looking for me and these every year!

Don't just take my word for it, give these a try! It will be worth it!

2 Cups Flour
1/3 cup white sugar
3 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup sour cream
1 egg
1 1/2 tsp vanilla
1 cup dried cranberries
1 1/2 cup white chocolate chips
Large mixing bowl
Pastry chopper
Measuring cups/spoons
Spoon
Baking sheet
Wax paper -optional (I use this for easy pan cleanup)

Measure and put the first four ingredients in the mixing bowl. Sift/mix together.

2. Add butter to the dry ingredients in the bowl.

3. Using the pastry chopper and chop the butter into the dry ingredients until it becomes crumbly or into pea-size pieces then add 1 cup of the white chocolate chips and cranberries to the bowl.(You will use the rest later for melting and drizzling on top when done baking.) Mix thoroughly.

4.) Set the dry ingredients w/ the butter aside.

5.) In a small mixing bowl, combine the sour cream, eggs, and vanilla. Stir until completely blended.

6.) Dump about 3/4 of this "wet mix" into the large mixing bowl with all of the "dry" ingredients. Use a spoon to stir together until it begins to stick together forming a sort of "ball". At this point, you will notice IF the mix is too dry and crumbly. If it is, then add the rest of the wet mix and continue stirring.

Note: If it is forming a ball and seems wet enough, meaning that it is sticking together and forming a loose ball, then do not add the rest of the "wet" ingredients or the scones will not come out nice and fluffy. They will be too heavy and flat, though they will still taste good ;)

7.) On a lightly floured surface, dump out your mix. Lightly knead it about 6-8 folds just until it all sticks together and makes a nice moist, slightly sticky ball.

8.) Using 1/2 the dough, roll into a ball then pat it into a slightly domed shape.

9.) Using a knife or a sharp edged spatula, cut the dough into 6 even triangles.

10.) Line your baking sheet if desired. Carefully place your scones onto the baking sheet about 1 1/2 to 2 inches apart.

11.) Bake at 375 degrees for 21-25 minutes...

You will know they are done when they are slightly brown on the edges.

12.)When they have about 5 minutes left to bake, melt the rest of the white chocolate chips in the microwave in 30 second intervals stirring between each one. I usually only do this 2-3 times until it becomes runny enough to drizzle.

13.) Remove from oven. While they are still hot, drizzle white chocolate over them. Remove from baking sheet onto a cooling rack. Once they are cooled slightly, serve, eat, and enjoy!!

NOTE: This dough can be refrigerated and is great made night before to have for an easy and special brunch or breakfast. You will feel like Martha Stewart or Betty Crocker pulling these aromatic scones from the oven for a special someone, even yourself!

This recipe makes about 12 medium size scones.