White chocolate cranberry scones are a delightful treat that harmonizes sweetness and tartness flawlessly. The blend of creamy white chocolate and tangy cranberries creates a captivating flavor combination. Crafted with precision and made with Inspiration Baking-All Purpose Flour Blend, these scones offer a tender crumb with crisp edges, embodying the perfect texture. With each bite, the scones showcase the magic of marrying convenience and quality, resulting in a truly satisfying culinary experience.
This flour blend will also make other delicious recipes! Check out our recipes! Or if you like baking along with a video, watch our baking video!
SERVINGS: 8
PREP TIME: 20 MIN
COOK TIME: 10 MIN
COOL TIME: 20 MIN
TOTAL TIME: 50 MIN
INGREDIENTS
Scones
2 1/4 Cups Inspiration Baking-All Purpose Flour Blend
3 tablespoons granulated sugar
2 Teaspoons Baking Powder
1 Teaspoon Lemon Zest
1/4 cup butter or margarine
1/2 Cup Dried Cranberries
1/2 Cups Cup White Baking Chips
6 tablespoons heavy whipping cream or coconut milk (can)
Egg replacer equal to 1 egg (follow directions)
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
Glaze
2 Teaspoons Coconut Oil or Shortening
1/4 Cup White Baking Chips
Preparation
Tapioca flour/starch for rolling out the dough
DIRECTIONS
Making Scones
Preheat oven to 400°F. Get your baking sheet ready by greasing or putting a parchment layer on it.
In a bowl, whisk together the baking mix, sugar, baking powder. Then stir in the lemon zest. Set these dry ingredients aside.
Cut the butter into the dry ingredients with a food processor or with a pastry cutter. Pulse until you have pea sized butter flakes in your dry mix. Pour dry butter mixture back into dry bowl.
Add in your cranberries and white chocolate chips to your dry butter mixture and mix together. NOTE: If you prefer smaller pieces of cranberries or chocolate chips, coarsely chop them at this time.
In a clean medium sized bowl add in your heavy whipping cream/canned coconut milk, vegan egg, and extracts and mix thoroughly.
Pour your wet mixture on top of your dry mixture. Using a whisk, your hands, or a spatula incorporate those ingredients together. Don't over mix.
Gently shape dough into triangles about ¾ inch thick. Place on a parchment-covered baking sheet or greased baking sheet.
Bake for 9-11 minutes until golden brown around the edges. Remove from oven and let cool completely on the cookie sheet. They may appear a little doughy, but they will be completely cooked once they cool.
White Chocolate Glaze
Combine all your ingredients and pop in the microwave for 12 second intervals, mixing each time.
Once your glaze is fully melted get a small spoon or fork and drizzle your glaze on top of your cooled scones.
NOTES:
The glaze can also be melted in a double boiler.
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