White Chocolate Cranberry Irish Scones

May the road rise up to meet you, may the wind always be behind your back, and may your St. Patrick ’s Day be filled with drinks, friends, and good food. March 17th is the day that everyone is Irish, and we all can come together and celebrate. My grandparents came to America from Ireland when they were about my age, so St. Patrick ’s Day has always been prominent in my household.

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Although the typical scone recipe is either plain or with raisins, I decided to mix it up a bit. One of the keys to this dish is keeping the butter as cold as possible until it gets into the oven. The cold butter melts once in the oven, releasing steam. This is what gives you the nice flakey layers we are trying to get. If you are using your hands to cut in the butter to the flour, work as quickly as possible to avoid heating it up. If you think you over did it, just place it in the fridge to allow for it to get cold again.

Makes 8 scones

Ingredients

• 1 ¾ cup all purpose flour

• ¼ cup sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ stick cold butter cut into small pieces

• 1/3 cup white chocolate chips

• 1/3 cup dried cranberries

• ½ cup whole milk

• 1 large egg

Instructions

1. Preheat your oven to 4251979527_604178162991197_702040693_n

2. Combine your flour, sugar, salt, and baking powder in a large bowl.

3. Cut the butter into the flour by hand or in the food processor until you see coarse crumbs starting to form. Be sure to keep the butter as cold as possible throughout this process.

4. In a separate bowl, beat together the egg and milk.

5. Make a well in the middle of your flour mixture and pour in the egg and milk. Add in your chocolate chips and cranberries and mix until fully incorporated. Be careful not to over mix.

6. Form a rectangle 1 inch thick with the dough on a lightly floured surface. Cut diagonally across the dough to make the triangular scone.

7. Brush some extra melted butter onto the top of the triangles and sprinkle on some added sugar. This will give the finished scones an added shine and a light crunch.

8. Place on an aluminum covered cookie sheet and bake for 15 minutes, or until golden brown.

9. Bring out some Bailys and a sheleighly and enjoy your Irish creation.

 Let me know how this recipe worked for you or what other foods you enjoy on St. Patrick’s Day in the comments below!

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