I meant to make these back when I made the Savoury Sunday Scones but I ran out of time. So I just had a package of defrosted cranberries sitting in my fridge for AGES. I felt bad about those poor cranberries, so last weekend I whipped up a couple batches of this recipe from Chew Out Loud, one to eat right away, and the other to freeze unbaked as a giftie for Cait.
First, make sure you have 1 cup butter sitting in your fridge (or better yet, freezer).
Preheat your oven to 400°F and start with 4 cups flour (if you think that’s a lot of flour, imagine how much I had when I doubled the recipe. Okay, you don’t have to imagine: you can just do the math, I know). Whisk that together with 2/3 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon salt.
The original recipe calls for 1 cup sour cream, but I only had a very little bit. So I thought I’d add in some yogurt, but I only had lemon meringue flavoured yogurt (still, citrus and cranberry are a great combination). But I didn’t even have enough of that. So I added in some dregs of whipping cream I had lying around.
I ended up cleaning out all three containers.
So. In a bowl, mix together 1 cup sour cream (or your dairy Frankenstein equivalent), 2 large eggs, and 4 teaspoons vanilla. Set that aside for a minute or two.
Grab your super cold 1 cup butter and grate it into your flour mixture. Yes, grate it. It’s oddly satisfying to grate butter. I always enjoy it, though I hate grating cheese.
Use a spoon to stir it into the flour. I went ahead and used a pastry cutter on it as well just to ensure I didn’t have huge clumps of grated butter in places where they shouldn’t be.
Stir in half a package of white chocolate chips (I used a whole one because I doubled the recipe).
Now tip in your liquids and stir them until just combined.
Add in half a package of fresh cranberries (again, I used a whole one because of doubling the recipe). Stir those into the mix.
I tipped the whole thing out onto a work surface to squish and kind of knead gently into a cohesive mass.
I split it into four balls (two if you’re not doubling).
I flattened the balls into disks, which I cut into 8 equal wedges.
Whisk an egg in a small cup with a tablespoon of water and brush the egg wash over the scone wedges. Sprinkle with a bit of sugar.
Bake those suckers on parchment-lined baking sheets for 14-17 minutes, until they’re a nice pale brown all over. Serve warm!