Buttery, sweet, and tart. These scones are a nice way to kick off a cold morning. You can make these ahead and freeze them for up to a month, making it a snap to have a warm breakfast.
You can swap out the trio of add-ins with just about anything in the same amount. Try pecans, chocolate chips, and caramel bits. Or chopped dried apricots, sunflower seeds, and cinnamon chips.
White Chocolate, Ginger & Cranberry Scones
Makes 8 large scones
- 1 1/2 cup almond flour (150g)
- 1 cup all purpose flour (150g)
- 1 Tbs sugar
- 1/2 tsp salt
- 2 tsp baking soda
- 10 Tbs chopped chilled butter (140g)
- 2 large eggs
- 1/4 cup heavy cream (65g)
- 1/4 cup buttermilk (65g)
- 1/2 cup fresh cranberries, roughly chopped (65g)
- 1/4 cup chopped candied ginger (40g)
- 1/2 cup white chocolate chips (75g)
- For the topping: 1 egg yolk whisked with 1 Tbs water until smooth and about 1/4 cup raw or demerara sugar
- Sift together the dry ingredients into a large mixing bowl. Using a pastry cutter (or food processor if you have one), cut the butter into the flour until the pieces are roughly pea-sized.
- In a small bowl, whisk together the eggs, cream and buttermilk. Add this to the dry butter mix. Using a spatula or wooden spoon, mix 3 or 4 times, until it just starts coming together. Throw in your add-ins and continue to mix just until combined. The mixture will look pretty wet, and that’s okay!
- Line a baking sheet with parchment paper or a silicone mat and dust with flour. Scrape the batter onto the floured surface and sprinkle with more flour. Quickly press the dough into roughly an 8-inch circle about 1 1/2″ high, using more flour if needed. Put the tray in the freezer until the dough is firm but not solid, about 1 hour. If baking immediately, preheat your oven to 375F.
- Remove and slice the dough into 8 pie slices. If baking now, brush the tops with the egg wash and sprinkle with the coarse sugar. Bake for 14-18 minutes (it varies depending on how frozen your scones are), until the tops are dark golden brown (or an internal temperature of 207F).
- To freeze for later use: Place the raw scones on a parchment-lined baking sheet with an inch of space in between them and return to the freezer until solid, about 2 more hours. Remove them and place them in a zip-top bag. Mark the date and write 375F for about 20 minutes on the bag, because if you’re like me, it’ll get pushed to the back of the freezer and you’ll forget everything. When you are ready to bake them, do not defrost them first. Preheat your oven, place the scones on a parchment-lined baking sheet, brush with the egg wash and sprinkle with raw sugar. You will have to bake them a little longer, about 18-21 minutes.