December is cranberry month! Time for Cranberry Surprise Loaf and these awesome scones!!
- 3 cups self-rising flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup non-salted butter cold
- 1 egg
- 1 cup buttermilk
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
Use a food processor to chop the white chocolate chips into tiny bits and then pour these into a small bowl. Next, put one cup of flour into the same food processor with butter and pulse until combined. I then move the flour/butter mixture into a Kitchen Aid mixer and add remaining dry ingredients.
Mix egg and buttermilk in a 1 cup container and add to the dry ingredients.
Add all ingredients together and mix on high until well blended. It will be very thick, you may need to dig the mixture off the whip and then continue mixing to get everything blended.
On a floured surface, roll the dough 3/4" - 1" thick. I use a 2" circle cutter to make my scones, you could also go the traditional triangle route if that is your preference. I continue rolling until all dough is used up; there is no such thing as wasted dough in this house. The last scone is usually hand balled and flattened into a scone patty, much like you would make a hamburger.
Place the cut scones onto a cookie sheet and bake for 14 minutes at 325.