November 19, 2013
While home sick last week, my little hungry boy and I decided to work on a fun holiday morning breakfast recipe for you. It was a true collaboration. You know from Oliver’s Strawberry White Chocolate Chip Muffins that he’s the one with an affinity for white chocolate chips, and I wanted to go with cranberries for a holiday feel. Thinking that I meant dried cranberries, he nixed the idea. He wasn’t in the mood for dried cranberries, but changed his mind when I showed him the fresh ones. I’m pretty sure that his change of heart was because he thought they were cherries. I corrected him, but he didn’t budge and, hey, whatever works.
However we got there, the combination of sweet, creamy white chocolate and bursting tart cranberries is lovely and fit for a holiday breakfast, for sure.
I experimented with adding both whole cranberries and chopped.
Scones don’t bake all that long, so I had to leave the ones with whole cranberries in an extra minute to get the berries to pop. The extra time did not dry the scones out—not even close!—and I love the super tart pockets of flavor that the whole cranberries created. If you want a more mellow cranberry experience, you’ll prefer giving them a quick chop to disperse the flavor. Either way, these scones come out deliciously flaky, with a moist crumb that lasts even after a day on the counter.
The hungry boy may be a horribly picky eater, but he and I sure know how to collaborate on baked goods with white chocolate. It’s our specialty.
Cranberry and White Chocolate Chip Scones
(Can be shared with kids 12+ mos)*
Makes 10 scones
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into small pieces
2/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup white chocolate chips
Scant 1/2 cup whole or roughly chopped cranberries
1 egg, whisked
1. Adjust oven rack to the middle position and preheat to 425 degrees. Add flour, sugar, baking powder, baking soda, and salt to the bowl of a food processor and pulse to combine. Add butter, distributing pieces evenly across the top of the dry ingredients. Pulse until the mixture resembles coarse meal.
2. Add sour cream and vanilla, and pulse a couple more times until a dough just comes together. Use a spatula to pull the dough from the walls of the bowl of the food processor and turn the dough out onto a very lightly floured work surface.
3. Sprinkle half of the white chocolate chips and cranberries onto the dough and using lightly floured hands, knead the chips and berries into the dough. Once fairly well incorporated, scatter the remaining chips and berries and continue kneading until the dough comes together into a ball. Be mindful to press the ingredients deep into the dough with each knead; you don’t want to overwork the dough in this step.
4. Divide the ball into three 3/4″-thick rounds: the first two should be roughly 4″ in diameter and the third may be a little smaller. Using a butter knife, cut the first two rounds into four wedges and the smaller round into two wedges. (See this post on Lemon Cream Scones for pictures if you need further guidance.) Place the scones on an unlined and ungreased baking sheet and brush with whisked egg. Bake for about 12 minutes, until golden brown. If using whole cranberries, you may need to give the scones another minute or so, until you see the cranberries on the surface pop. Remove from oven and allow to cool for 1 minute on the baking sheet before transferring to a baking rack to finish cooling completely.
*Note:While there is nothing in these that is unsafe for younger eaters, I recommend them for kids 12+ months due to the relatively higher sugar content. No matter how old your little eaters, be sure to serve an age appropriate portion. A little bit of these sweet treats goes a long way with young ones.