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White Chocolate Cranberry Scones are Divine!

On Tuesday May 23rd we had our monthly cooking demonstration with Chef Ryan!   This month he made white chocolate cranberry scones.   He gave us tips of how to easily prepare them while treating us to some of his cooking adventures.  The smell of these treats brought residents and staff from all over the building to our demonstration.   We loved them! Our residents found them divinely delicious and said they melted in their mouths.  We suggest you try this recipe to impress your friends and family very soon.

White Chocolate Cranberry Scone

2 ¾ cup flour
1/3 cup sugar
¾ tsp. salt
1 tbsp baking powder
4oz or 1 stick butter
2 eggs
2tsp vanilla extract {not imitation}
½ to 2/3 cup milk as need
½ cup white chocolate chips
½ cup chopped pecans
½ cup dried cranberry

Add the first 4 ingredients into a bowl and hand mix to combine.

Take ¾ of the butter cut into small pieces and mix into dry ingredient mixture. Mix with your hands until it begins to hold together and has the consistency of corn meal.

Add in the cranberries, chocolate and pecans. Squeeze the mixture together in your hands to combine.

Beat the 2 eggs together with the vanilla extract.

Add eggs and vanilla to the dry ingredients and mix lightly.

At this point add half of the milk and fold the dough over on itself several times mixing thoroughly. If the mixture is too dry add more milk. We want the consistency of thick cookie dough.

Once this is completed cut the remaining butter into small pieces and lightly fold into the dough. Keeping the butter intact will give it a flakier texture.

Separate the dough into halves and flatten it into ½ inch thick discs.

Cut the dough into 8 pieces in the same pattern that you would cut a pie or pizza.

Pull the pieces slightly apart about a ¼ inch so the sides can rise while baking.

Freeze the dough for 30 minutes before baking. Turn the scones half way through the baking.

Bake for 375 for 25 minutes until the tops are evenly golden brown.

Serve with salted butter.