Step over strawberry, there's a new scone in town! How does white chocolate with cranberries sound? Not really the healthy fruity breakfast scone but these are really good!
I tried the recipe from Cooks Illustrated for this scone and I have to say I prefer it to my strawberry scones. Now this could be operator error. I have not made scones before. The strawberries were super juicy and I did not compensate by adding enough flour ( I didn't know!) so they did not get properly kneaded. Only after making this new recipe did I realize my mistakes and lack of scone education. In comparison the ingredients are similar... but my end results were night and day. The CI recipe resulted in really light and delicate scones. To be fair I should redo the first scone recipe just to be sure but for now I am really enjoying these White Chocolate and Cranberry scones!
Recipe adapted from smitten kitchen by way of Cooks Illustrated
Dreamy Cream Scones
America’s Test Kitchen Cookbook
2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used 1/2 cup dried cranberries and 1/2 cup white chocolate all chopped into smaller bits might use more cranberries next time)
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to counter top and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper
6. Place rounds or wedges on ungreased baking sheet (I used parchment paper) and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.