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