Wednesday, February 2, 2011

White Chocolate and cranberry scones

These scones always get rave reviews. My husband and kids fight over who gets the last one. I love them as well. Thank you Betty Crocker.

1 3/4 C all-purpose flour
3 TBSP sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 C firm butter
1 large egg, beaten
1/2 C currants or raisins (I use dried cranberries)
4 -6 TBSP half and half
1/2 C white chocolate chips

Heat oven to 400 degrees.
Mix flour, 3 TBSP sugar, baking powder and salt in large bowl. Cut in butter using pastry blender. Stir in egg, currants, white chocolate chips and just enough of the 4 to 6 TBSP half and half so dough leaves bowl.
Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not seperate wedges. Brush with additional half and half; sprinkle with sugar.
Bake 14 to 16 minutes or until golden. Immediately remove from cookie sheet; carefully seperate wedges, serve warm.

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