Makes: 16 large scones (or 24 small scones)
Ingredients:
4 C flour
2/3 C sugar
2 tsp baking powder
.5 tsp baking soda
1 tsp salt
1 tsp lemon zest
1C cold unsalted butter, shredded using cheese grater*
1 C dried cranberries (can also sub in dried blueberries or cherries)
1 C white chocolate chips
1 C sour cream
2 eggs
.5 tsp vanilla extract
.5 tsp lemon extract (optional for extra lemony flavour)
* This is the easiest way to cut butter into just about any type of baking. Say goodbye to that ridiculous stacked butterknife technique your 8th grade Home Ec teacher taught you. Your life is now much improved. You're welcome.
Instructions:
- Pre-heat oven to 375 degrees F.
Mix together flour, sugar, baking powder, baking soda, salt and lemon zest in a large bowl.
- Mix shredded butter into dry mix using your hands until texture is like coarse crumbs
- Mix in cranberries and white chocolate chips.
- In medium sized bowl, mix sour cream, eggs, vanilla extract and lemon extract
- Fold wet mixture into dry and knead with hand until slightly sticky dough forms.
- Separate into 2 equal sized balls (or 3 if you want smaller scones) and flatten with hands on lightly floured surface to a circle that is approx. 0.5" thick. Cut each circle into 8 equal sized wedges.
- Place wedges on baking sheet one inch apart. Bake for 12-15min until bottoms are lightly golden. You can also glaze the tops with a bit of milk if you like your scones with a bit of colour. Do NOT overbake or else they will be hard as rocks! Remove and let cool on wire rack. Store in sealed container and enjoy within 3-4 days.
**Apologies for the incomplete photos! I forgot to take them at the later steps because I was too busy shooing away little fingers from the knife.
