Fresh Cranberry White Chocolate Scones

• Produce

  • 1 1/2 cups Cranberries, fresh

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 3 tsp Baking powder
  • 1/3 cup Brown sugar
  • 1 1/2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 Vanilla bean, Seeds of
  • 1/2 cup White chocolate chips

• Dairy

  • 12 tbsp Butter, unsalted
  • 1 Milk

• Other

  • 1/2 cup (possibly a little bit more cold buttermilk

Found on theviewfromgreatisland.com

Directions

• set oven to 375F Line a baking sheet with parchment paper and set aside.
• Pulse the cranberries and the brown sugar in a food processor to rough chop the berries. Remove to a bowl.
• Add the flour, baking powder, and salt to the processor and pulse to combine.
• Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
• Remove the mixture to a large mixing bowl and blend in the cranberries, chocolate, and buttermilk until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
• Turn the mixture onto a floured surface and bring together into a rectangular shape and cut into 9 rough squares. Put the scones in the freezer for 1/2 hour.
• Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Dont over bake.
• Let cool before glazing with the vanilla bean glaze.
• To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..