The Moebius Sock: Cranberry-Lemon-White Chocolate Scones

I did get photos of Audrey this week...but they're not that great. I started just as dusk started to fall, so I didn't have nearly enough light to get decent photos. I'm going to try again later this week, but for now, here's a recipe for scones I worked out this week. :)

Cranberry-Lemon-White Chocolate Scones

Makes 18-24 large scones.

Ingredients:

4 cups all-purpose flour

6 tbsp sugar

2 tbsp baking powder

1 tsp salt

10 tbsp slightly softened butter (in the case of using salted butter, use a scant tsp of salt)

1 tsp lemon zest (you'll need a medium sized lemon to get that much)

1 1/2 cups milk (I used 1%, but I've found almost any variation of fat content works fine)

1 1/2 cups dried cranberries

1 1/2 cups white chocolate chips

Directions:

Preheat oven to 375 degrees.

Sift (or whisk) the flour, sugar, baking powder, and salt together in a large bowl. Add the lemon zest and whisk it in. Cut the butter into 1/4" cubes and cut them into the flour mixture. When the mixtures resembles something like breadcrumbs (you want tiny pieces of butter) fold in the cranberries and white chocolate chips. Add about 75% of the milk and fold in with a large spatula. Add the remaining milk as needed.

Place dough on a floured surface and gently pat into a large rectangle (about 3/4" thick).

To make 18 scones, cut the rectangle into three strips, then cut each of those strips into three squares, then cut each square across the middle and you'll have 18 triangular scones.

To make 24 slightly smaller scones, cut the rectangle into four strips, then cut each strip into three squares, then cut each square across the middle and you'll have 24 triangular scones.

Line two baking sheets with parchment and place the scones about 1/2" apart (the scones rise up, not out, so you don't have to worry too much about spreading).

Bake for approximately 15-20 minutes. Remove scones from oven after they have browned slightly and resist when pushed with your finger.