(back to the) saturday scone: cranberry white chocolate chip

vacation pictures. i've never been good at removing myself the moment to capture it.

this hasn't changed.

i will take time out to cook/bake. feeding people is so rewarding.

the only photo from this vacay (at least, the only one i took) is evidence of the food that i baked.

saturday, september 24th: Cranberry White Chocolate Chip Scones
yield: 8 scones

2 cups flour
3 Tablespoons sugar
1/2-ish teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter, cubed and chilled
1/2 cup white chocolate chips, divided
1/2 cup dried cranberries
3/4 cup buttermilk
1 teaspoon vanilla

In a liquid measuring cup, whisk together the buttermilk and vanilla. Add the cranberries. Chill until ready to use.

In the bowl of a food processor, combine the flour, sugars, salt, baking powder, baking soda and cinnamon. Pulse to well combine. Add the butter. Pulse to form a coarse meal with pieces of butter no larger than pea-sized. Add 1/4 cup white chocolate chips. Pulse a couple times to chop the chocolate a bit and combine.

Transfer mixture to a separate mixing bowl and add the remaining 1/4 cup white chocolate chips. Toss to evenly distribute. Remove the soaked cranberries from the buttermilk into the flour mixture. Toss to distribute, breaking up any clumps. Slowly stream in the buttermilk, mixing gently until the dough just holds together. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.

When ready to bake, preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.

Pat or roll dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness. Fold in half or thirds one more time. Pat into a disc about 1-inch thick. Cut into 8 wedges. Arrange on baking sheet. Brush tops with egg wash and sprinkle with sugar {again, i used my sparkling sugar}.

Bake 20-24 minutes or until golden, turning halfway through.

Enjoy!