Cranberry White Chocolate Scones

No one likes a dry scone! These are so easy to make and the best scones you will ever have. You can create a ton of variations off of the base recipe - it's going to become a staple in your house.

White Chocolate Cranberry Sconces

Preheat oven to 350Fº - use a parchment paper lined cookie sheet.

2 1/4 cup flour
4 tsp baking powder
1 tsp kosher salt
1/2 cup sugar
1 cup vegetable shortening
1 cup milk
1/2 cup white chocolate chips
1/2 cup dried cranberries

I like to always rehydrate dried fruits when I'm using them in baking. Its a simple step that really makes all the difference. Measure out the dried cranberries and put them in a bowl. Cover with very hot or boiling water and set aside while you prepare the dry ingredients.

Mix together all dry ingredients in a large bowl. Cut in your shortening using a butter knife or pastry cutter until you get a crumbly consistency. Add in the drained cranberries and white chocolate chips. Mix to coat well. Add in milk and stir until dough becomes too hard to mix with a spoon. Dump out on a lightly floured surface and knead 8 - 10 times until dough is no longer sticky and has come together well. Roll out to approx 1/2" thickness and cut into scones shapes using a knife or biscuit cutter.

Lay scones on the lined cookie sheet and lightly brush with milk, sprinkle with a bit more white sugar for a crispy sugary crust. Bake in the preheated oven for 10 - 12 minutes. Allow to cool slightly and enjoy!

Kaitlyn