- 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
1 egg white
1 teaspoon sugar
1/8 teaspoon ground cinnamon
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.