Hi all…. for today I’m sharing a quick breakfast option which would be merrily filling your tummies….. The sun is showing up its shiny face and the dried foliage are getting enough leaves to decorate themselves….This is my third entry under quick breakfast after blueberry bread and whole wheat American biscuits.
We all love dried cranberries…..So the fusion of cranberries and white chocolate made us happier. Thank Lord! that this lovely scones served our breakfast table with love. Even though scones are originated from UK, this has been prepared in the entire world as it is very much attracted with its taste….The recipe source is from the magazine Baking secrets from Better Homes.
1/4 cup of dried cranberries (finely chopped)
2 tablespoon sugar
2 1/2 cups and of all purpose flour (a little more for dusting)
1 tablespoon of baking powder
a pinch of salt
1/3 cup of butter
2 lightly beaten eggs
3/4 cup of whipping cream (and a little more for brushing the scones)
1/4 cup of finely chopped white baking chocolate (with cocoa butter)
1 cup of powdered sugar
3 to 4 tablespoon of orange juice
1/4 teaspoon of vanilla essence
Cranberry white chocolate scones
Preheat your oven to 4000F and prepare your baking tray or a baking sheet.
In a large bowl, combine the dry ingredients – flour, baking powder, sugar and salt.
Cut butter into small pieces and put into the dry ingredients mixture. Rub butter pieces and the flour mixture with your hand and so that they appear as coarse crumbs. Make a well at the center and set aside.
In a medium bowl, combine lightly beaten eggs, whipping cream, cranberries, white chocolate and mix well.
Add these wet ingredients into the well in the flour mixture. With a fork, stir until just moistened.
Take the dough out of the bowl and place onto a lightly floured surface and knead it by folding about 12 times till it comes together.
Divide the dough into half and roll each half into 6 inch circle and cut into wedges.
Arrange each wedges 2 inch apart and brush wedges with whipping cream.
Bake for 14 minutes until they are golden brown.
Cool them slightly and pour orange drizzle over it and serve warm.
Mix all the ingredients together and stir in. Add more strained orange juice till it comes to a drizzling consistency.
#1 Store them in an air tight container for 1 week. To serve warm, microwave scones for 20 to 30 seconds. Pour orange drizzle when ready to serve. Orange drizzle must be refrigerated for later use.
#2 The original recipe says to divide the dough into half and make each half into 6 wedges.
We all enjoyed these scones on our breakfast. It doesn’t matter if you have it in your teatime….So prepare and enjoy……! 🙂