Scones with white chocolate and cranberries

Step 1/9

preheat oven to 180°C and line a large baking tray with baking paper and some flour

Step 2/9

• 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

Step 3/9

• 12½ g unsalted butter (cold)

use your hands to rub the butter into the dry ingredients until it resembles breadcrumbs

Step 4/9

• 27½ g dried cranberries
• 25 g white chocolate

cut the chocolate into smaller chunks and add to the dough together with the dried cranberries

Step 5/9

• 62½ ml milk

add the milk until you have a sticky dough

Step 6/9

transfer the dough to the floured baking tray and flatten the dough to a disk about 2.5 cm high

Step 7/9

• 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.

Step 8/9

bake for 20-25 minutes until golden on top. Then cool for 10 minutes before cutting them apart.

Step 9/9

Enjoy :)

Enjoy your meal!