Cranberry & White Chocolate Scones
- 1 cup all-purpose flour
- 1 cup wheat flour
- ¼ cup plus 1 tbsp. sugar, divided
- 2 tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground nutmeg
- 6 tbsp. cold butter, cut into ½” cubes
- 1 cup white chocolate chips
- 2 eggs
- 1/3 cup plus 1 tbsp. whipping cream, divided
- Grate peel of 1 orange
Preheat oven to 425°
Line a baking sheet with parchment paper.
Combine all dry ingredients (flours, ¼ cup sugar, baking powder, salt, & nutmeg) into a large mixing bowl. Cut butter with pastry blender or 2 knives until butter is completely crumbled. Stir in cranberries & white chocolate.
Beat eggs in a small bowl, whisking in 1/3 cup of whipping cream & orange peel.
Combine wet mixture into dry ingredients mixture; stir with a fork just until the mixture forms a dough consistency. Knead dough 8-10 minutes on a lightly floured surface.
Shape dough into a disk, placing on the prepared baking sheet & press into a 9” circle. Score dough disk into 8 wedges with sharp knife. Brush with the remaining 1 tbsp. whipping cream & sprinkle with the remaining 1 tbsp. sugar.
Bake 20-23 minutes or until edges are lightly browned & toothpick inserted into center comes out clean. Remove to cutting board; cut into wedges along score line. Cool completely on wire rack
Serves 8 scones ~ Prep time: 15 Minutes ~ Cook time: 23 Minutes