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Cranberry White Chocolate Scones

Cranberry White Chocolate Scones


For the scones

  • 360 g plain (all purp) flour
  • 1/4 cup icing (powdered / confectioners) sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 g unsalted butter, cold and cubed
  • 1/2 cup (100g / 3.5oz) white choc chips
  • 1/2 cup (60g / 2.1oz) dried cranberries
  • 1 cup cold milk (put aside 2 teaspoons)

For the Glaze

  • 1 cup icing (powdered / confectioners) sugar



  • Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
  • Sift then mix together flour, sugar, baking powder and salt.
  • In a food processor, combine the flour, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don’t  have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
  • Tip the mix into a bowl and gently mix through the choc chips and cranberries by hand.
  • Use a spoon to stir through the milk until you have a sticky dough.
  • Turn the dough out into a lightly floured surface and gently pull together then flatten the dough into a disk about 1 inch high.
  • Brush with the 2 teaspoons of milk you put aside.
  • Transfer to the prepared baking tray and use a knife to cut it into wedges – but don’t move the scones apart.
  • Bake for 20-25 minutes until golden on top. Allow to cool for 15 minutes before spooning over glaze

For the glaze

  • Mix the icing sugar and reserved milk together. Once the scones have cooled a little, break them apart and sit them on a baking tray. Spoon the glaze over the top

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