Scones are such a yummy snack with a cup of tea or coffee. But, really, you might as well eat a donut because scones are usually every bit as fattening and the donut just might taste better! These scones, however, have a whole-grain, low-sugar base but are amped up with a mouth-watering combination of sweet white chocolate and tangy dried cranberries.
My all-purpose gluten-free flour blend can be substituted cup-for-cup for the whole wheat flour and produces an equally delicious wheat-free treat. (Click here for the recipe.) My kids love getting one of these in their lunch box or as a special after-school treat. I love them any time of day!
White Chocolate Cranberry Scones (Gluten-Free Optional)
Ingredients
- 1 1/4 cup whole wheat flour (or gluten-free flour blend)
- 3/4 cup old-fashioned oats
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/3 cup dried cranberries
- 1/3 cup white chocolate chips
- 2/3 cups buttermilk (plus an "if needed" few extra tablespoons)
- 2 teaspoons vanilla extract (could substitute almond extract)
Instructions
- Mix dry ingredients (flour through salt) together in a large bowl. Cut in butter and combine until mixture resembles bread crumbs. (I think the easiest way to do this is with your fingers.) Add cranberries and chips.
- In separate bowl, combine buttermilk and vanilla, then gradually add to the dry ingredients until a soft, sticky dough is formed. If the dough seems too dry, add more buttermilk, a tablespoon at a time, being careful not to over-mix.
- Pat dough into a 6-8-inch circle, depending on how thick you prefer your scones, and cut into 8 wedge-shaped pieces. I like to pat the dough out on a piece of parchment paper and then transfer the wedges to a baking sheet covered with a clean piece of parchment.
- Bake at 450 degrees for about 13-15 minutes (will vary slightly depending on how thick you make your scones) or until they are golden brown and pass the toothpick test.
Notes
- For extra crunch and decadence, brush the tops of the scones with buttermilk and sprinkle generously with sugar. Broil for a minute or so, watching very closely as sugar will brown quickly.
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