Monday, December 19, 2011

White Chocolate Cranberry Scones


In case you live in a cave and aren't too aware of what is going on around you...I am here to tell you
Christmas is only a few days away!!!! 
 Of this I am sure.  How do I know this you may ask?  Because I haven't resurfaced from my kitchen in the last 2 weeks.

Life?  Hum...what is that? 
Gym...where are you located again? 
Sleep...why do you taunt me so?

Some of my Chrismas 2011 cookie boxes

Last Christmas was the first time I started accepting orders, and in all honesty I didn't really have too many.  Last Thanksgiving however I was swamped with pie orders.  Keep in mind baking from home was my only job last year, so keeping up with the orders wasn't a problem.  This year on the other hand I am working a full time 8-5 day job plus keeping up with 5x as many orders as last year!!!  This means my bedtime has gotten pushed waaay in I can't find it. : )

The only reason this has been possible is because I started drinking coffee again and because my Mom is helping Mom is awesome by the way!  She has been grocery shopping for me, helps me ice cookies into the wee hours of the night, and then helps me package cookies at cockamamie hours early in the morning.  She supports my dream...or my addiction...whatever you call it.  I would turn orders down, but I want everyone to have what they want for Christmas this year, and if getting a box of my cookies as a gift helps accomplish that goal of happiness then I too am happy.

One thing I made for an order this month were these delicious scones.  Let me tell you folks, they are incredible!  Let me tell you something else, 3 days later they still tasted delicious and not dry...I didn't even realize that was possible for a scone.  Did I mention they have fresh cranberries in them?  Did I mention fresh cranberries are awesome and that you should all join my club to keep fresh cranberries on the shelves year round...join, your life will never be the same again.

Another thing that makes these scones awesome is that you can make the dough ahead of time, scoop it, freeze it, wake up in the morning and bake them in under 30 minutes...then offer people fresh hot scones...this is what I did and suddenly I am class president and I don't even go to school.

Hot scones.  This recipe is a gift.  Use it and make the world a better place.  With great things comes great responsibilities...make a difference one scone at a time.

Cranberry White Chocolate Scones
yields 28 scones

1/2 cup granulated sugar (4 oz)
6 1/2 cups all purpose flour (1 # 14 oz)
1 3/4 tsp salt
4 TBS Baking powder (1.75 oz)
4 sticks cold unsalted butter (16 oz) cut into small cubes
1 1/3 cup cold milk
1/2 cup cold heavy cream
3 eggs cold (5 oz)
1 1/2 tsp vanilla extract
1 1/2 cups white chocolate chips or chunks
1 cup fresh cranberries, rinsed and cut in half

Sift together the sugar, flour, salt, and baking powder.  Place these sifted ingredients in a standing mixer and turn on with paddle attachment.  While mixer is running add cut up butter.  If you don't have an electric mixer you can always cut the butter in with a handheld pastry blender, 2 knives, or your fingers.  Once butter is small and pea sized...but before it all clumps together add the cranberries and white chocolate.  Once mixed in add the wet ingredients (milk, eggs, and vanilla)  Mix only until just combined.  The key to tender scones is to not over mix them.  Using an ice cream scoop portion out onto parchment lined pan.  If you don't have a scoop it is about 1/2 of batter for each scone.  Be careful to not press the dough tightly into the measuring scoop or cup...DO NOT OVER WORK THIS DOUGH.  At this point you can either freeze the portioned out batter or proceed with the baking process.  Brush the top of each scone with some egg white.  Then sprinkle with some coarse sugar or raw sugar.  Bake in 350 degree oven until golden brown.  The baking time varies depending upon the size you make the scones...1/2 cup sized scone will take from 15-20 minutes.  Cool slightly and enjoy!

Eat your heart out,


No comments:

Post a Comment