Cranberry White Chocolate Scones

S01 - E02

Preparation time

25 Minutes

Cooking time

15 Minutes

Serves

4-8

Sink your teeth into Magdalene's moist, warm Cranberry & White Chocolate Scones with this decadent recipe that is inspired by many an afternoon spent in a San Diegan cafe.

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Bursting with red, juicy cranberries and melted white chocolate, save this recipe for a Christmas snack or try it today!

Ingredients

2
cups
Plain Flour
1/2
cup
Sugar
1/2
teaspoon
Baking Soda
1/2
teaspoon
Salt
1/3
cup
Unsalted Butter
, cold
1
cup
Milk
1
teaspoon
Vanilla Essence
1/2
cup
Cranberries
1/2
cup
White Chocolate
1
tablespoon
Lemon Juice

Directions

Preheat oven at 200 degrees Celsius.
Mix 1 tbsp lemon juice and milk to make a total of 1 cup. Leave aside to set for 10-15 minutes to make buttermilk.
Sieve dry ingredients into a bowl.
Add in cold butter, cut into smaller pieces.
Rub butter with fingertips until all incorporated. Mixture should resemble bread crumbs
Mix in cranberries and white chocolate.
Add vanilla essence to buttermilk.
Pour buttermilk into dry ingredients. Add just enough to form a dough.
Place golf ball sized batter on a greased baking tray and bake at 200 degrees Celsius for 8-10 minutes.
Remove from oven and cool for 5-10 minutes.
Plate and serve.

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