White Chocolate Cranberry Scones

• All Purpose Flour1 and ¾ cup (220 g)
• Light brown sugar3 tablespoons (38 g)
• Baking powder1 teaspoon (4 g)
• Baking soda¼ teaspoon (1 gram)
• Salt½ teaspoon (3 g)
• Salted butter½ cup (113 g)
• Whole milk½ cup (120 g)
• Chopped cranberries⅔ cup (85 g)
• White chocolate chips½ cup (90 g)

• Heavy cream2 tablespoons (30 g)
• White chocolate chips⅓ cup (60 g)

Freeze the butter for a few hours until solid. Preheat oven to 425°F (218°C). Roughly chop the fresh cranberries. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.

Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the chopped cranberries, milk, and white chocolate chips. Gently stir this mixture until all the flour is incorporated. Sprinkle flour over a flat surface and shape the dough into one large ball.

Then cut the dough into 8 triangle-ish pieces. Chill the dough in the freezer for 10 minutes.

On a parchment lined baking sheet, space each triangle about two inches apart and bake for 14-16 minutes.

White Chocolate Glaze: Heat the heavy cream in the microwave for 45 seconds. Add in the white chocolate chips and let them sit for 30 seconds.

Stir both ingredients together until it’s combined into a smooth, thick sauce.

Once the scones are done baking, let them cool to room temperature for 30 minutes, then drizzle the glaze on top.