This recipe adds a touch of luxury to the humble, classic scone. Rich white chocolate and sharp cranberries offer great variety to this baked goodie. A soft delicious texture, serve this moreish treat with thick clotted cream and strawberry jam for an extra sweet finish. Nutella or melted chocolate wouldn’t go a miss either. Cut in half and sandwich together.
Ingredients
- 225g self-raising flour
- ¼tsp salt
- 55g softened butter
- 20g caster sugar
- 50g dried cranberries
- 50g white chocolate chips
- 150ml milk
- 1 egg
Method
- Preheat oven to 425F/220C/Fan 200C/Gas Mark 7 and grease a baking sheet
- Mix together the flour and salt and rub in the butter. Mix in the sugar, cranberries and chocolate chips
- Pour in the milk and mix to a soft dough. Turn out onto a floured surface and knead lightly
- Form into a large ball and place onto the baking sheet
- Pat down to about 3cm thick and score lines across the top, dividing it into 8 or 10 slices
- Brush the top with the beaten egg and bake for 15 to 20 minutes, or until well risen and golden brown. Transfer to a wire rack and allow to cool
Top Tip for making White chocolate chip and cranberry scone
These scones are best served warm with jam and clotted cream
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