Best White Chocolate Craisin Scones Recipes

White Chocolate Craisin Scones image

Provided by Michelle R.

Categories Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup cream
1 egg
1 1/2 teaspoons vanilla
6 ounces white chocolate chips
1/2 cup craisins

Steps:

Mix dry ingredients. Cut in butter then add the wet ingredients, chocolate chips and craisins. Mix just until blended.
Flour counter. Knead & pat into 1/2 inch thick circle. Cut like a pizza.
Place on lightly butter cookie sheet leaving space between. Sprinkle with granulated sugar. Bake 15-20 minutes at 375 degrees or until golden brown. Makes about 8 scones.

Craisin Cranberry White Chocolate Scones image

Provided by Baking Bunny

Categories Scones

Time 32m

Yield 8 scones

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup craisins
1/2 cup white chocolate chips
1/2 cup sour cream
1 large egg

Steps:

1) Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in craisins and white chocolate chips.
3) In a small bowl, whisk sour cream and egg until smooth.
4) Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.).
5) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.