Fresh Cranberry White Chocolate Scones
The View From the Great Island
These Fresh Cranberry Scones are moist and flaky, loaded with lots of tart cranberries, a touch of white chocolate, and a luscious vanilla bean glaze.
- 1½ cups fresh cranberries
- ⅓ tbsp brown sugar
- 2¼ cups all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 12 tbsp unsalted cold butter (cut in pieces)
- ½ cup cold buttermilk ((possibly a little bit more))
- ½ cup white chocolate chips
- 1½ cups confectioners sugar (sifted)
- 1 seeds of a vanilla bean (or 1/2 tsp vanilla extract)
- milk, half and half, or cream for thinning
- set oven to 375F Line a baking sheet with parchment paper and set aside.
- Pulse the cranberries and the brown sugar in a food processor to rough chop the berries. Remove to a bowl.
- Add the flour, baking powder, and salt to the processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- Remove the mixture to a large mixing bowl and blend in the cranberries, chocolate, and buttermilk until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
- Turn the mixture onto a floured surface and bring together into a rectangular shape and cut into 9 rough squares. Put the scones in the freezer for 1/2 hour.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
- Let cool before glazing with the vanilla bean glaze.
- To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..