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White Chocolate Fruit Scones
At a Glance
- Prep
- 15 minutes
- Cook
- 12 minutes
- Total
- 25 min
- Yield
- 8.00 serving(s)
Categories
- Pastry
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for White Chocolate Fruit Scones brings together 6 tablespoons butter, softened, 2 cups all-purpose flour, 1/4 cup sugar in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 6 tablespoons butter, softened
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dried fruit (I used cranberries, can also make them with blueberries, apricots)
- 1/2 cup white chocolate chips
- 1 egg (beaten and add buttermilk to make 1 Cup)
- 7/8 cup buttermilk (added to egg, see above)
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Instructions
Lightly grease cookie sheets and preheat oven to 400°F.
Cut butter into dry mixture of flour, sugar, baking powder and salt with pastry cutter.
Add buttermilk, cranberries and chips. Mix thoroughly.
Drop by rounded spoonfuls onto cookie sheets as you would cookies, about 12 at a time. (Or, can make a round scone loaf, score and bake.).
Sprinkle with granulated sugar before baking. Bake for 10-12 minutes,.
or till lightly browned. Remove from baking sheet and cool.
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