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