I’m planning on having a small bake sale in a couple weeks, so I’ll be having a mini series of posts of the delicious recipes 😀
Scones are first!
My sister worked at our small town cafe for a little under a year on her year off between high school and college. The cafe had pretty good hot chocolate, great chai lattes, wonderful pies . . . and craisin white chocolate chip scones 🙂
The scones actually weren’t all that amazing, but they were good enough for me to go searching for a recipe to duplicate it somehow. And guess what – I didn’t look on Pinterest or the Internet.
That’s right, I found these wonderful little triangles of goodness from our good ol’ 1989 Betty Crocker cookbook. I tweaked the recipe just a smidgen to accommodate the craisins and the white chocolate chips, but I left everything basically the same. I’ve only really gotten fancy with experimenting with a recipe one time and it went pretty well, but I like to stick to the recipe most of the time.
These little pastries are truly delightful right out of the oven like most baked goods, but they stay moist for Day 2 and 3 as well. They have great flavor and I think they actually won a prize at our county fair last summer too. Speaking of summer, they have such a great summer taste to them with the vibrant flavor of the craisins and the sweet flavor of the white chocolate that they would be the perfect addition to any summer party or sleepover.
Craisin White Chocolate Chip Scones
1/3 cup margarine or butter
1 ¾ cups all-purpose flour
3 tbsp. sugar
2 ½ tsp. baking powder
½ tsp. salt
1 egg, beaten
½ cup chopped craisins
½ cup white chocolate chips
4 to 6 tbsp. half-and-half (I just found out today that 2-3 tbsp. of yogurt mixed with 2-3 tbsp. of milk makes a great substitute)
- Heat oven to 400˚. Cut margarine or butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs (using a fork works just as well.)
- Stir in egg, the raisins or craisins, white chocolate chips, and just enough half-and-half so dough leaves sides of bowl.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2-inch round cutter or knife into diamond shapes. Place on ungreased cookie sheet.
- Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet; cool. Enjoy with butter 🙂
Yields: 8 scones