“Cranberry Light” by Withrow

Scones. They look and taste complicated, but are easy to throw together, even if your caffeine levels are low. They’re excellent fresh, but I also enjoy day-old scones dipped in coffee or tea.

White Chocolate Cranberry Scones

Ingredients:

• 1 3/4 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• pinch salt
• 1/4 cup cold butter, cut into chunks
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• the zest of one orange, finely grated
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/3 cup buttermilk, plus extra for topping

Preheat oven to 375 degrees. Combine dry ingredients, including sugar, in a large bowl and mix well. Cut in butter using a pastry blender, fork, or fingers. When butter has been fully incorporated, mixture should resemble clumpy damp sand.

In a separate bowl, whisk together 1/3 cup buttermilk, sour cream, vanilla, and orange peel. Pour over dry ingredients and mix until just moistened and still clumpy. Stir in cranberries and chocolate.

Divide dough into 8 equal portions and form into small rounds. Place on a cookie sheet lined with parchment or a silpat. Brush tops with reserved buttermilk and bake for 15-20 minutes or until tops begin to color slightly. Cool on the pan for 5 minutes before removing to a serving basket or cooling rack.

Serves 8.