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CRANBERRIES


 
AURORA CRANBERRY SCONES
Ingredients
3/4 cup dried Aurora Products Organic Cranberries
1/4 cup white chocolate chips
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons cold butter
1 cup (8 ounces) sour cream
2 egg yolks

TOPPING:
1 egg white
1 teaspoon sugar
1/8 teaspoon ground cinnamon

Directions
Place cranberries in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine sour cream and egg yolks; add to crumb mixture. Stir in cranberries and white chocolate just until blended. Knead gently 8-10 times.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6" circle. The circles should be about 3/4" thick.

Cut each into 8 wedges but do not separate.Beat egg white; brush over dough. Combine sugar and cinnamon; sprinkle over tops.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.

Bake at 425° for 15-18 minutes or until golden brown. Serve warm.

Yield: 16 scones.