Scones with white chocolate and cranberries
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preheat oven to 180°C and line a large baking tray with baking paper and some flour
- 90 g bread flour
- 7½ g confectioner’s sugar
- 1 tsp baking powder
- ¼ tsp vanilla sugar
- ⅛ tsp salt
- ⅛ orange zest
- 12½ g pumpkin seeds
combine flour, baking powder, vanilla sugar, confectioner's sugar, salt, pumpkin seeds and orange zest
- 12½ g unsalted butter (cold)
use your hands to rub the butter into the dry ingredients until it resembles breadcrumbs
- 27½ g dried cranberries
- 25 g white chocolate
cut the chocolate into smaller chunks and add to the dough together with the dried cranberries
- 62½ ml milk
add the milk until you have a sticky dough
transfer the dough to the floured baking tray and flatten the dough to a disk about 2.5 cm high
- ¾ tbsp milk (for coating)
brush some milk over the dough and use a knife to cut the dough into 8 wedges but don't move them apart. If you want you can sprinkle some pumpkin seeds on the top of them.
bake for 20-25 minutes until golden on top. Then cool for 10 minutes before cutting them apart.
Enjoy your meal!