BC cranberry Scones with Orange and White Chocolate

Living in BC has its perks. One of them is we had local chef come on line and teach us when it was BC Agriculture in the classroom where we learn where we can source our local vegetable, fruits, meats and milk products…etc. check it out. Bcaitc.ca we heartlocalbc.ca. Could not be more proud. Thank you. I made this recipe and it’s lovely.

Katatonickat @katatonickat

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Ingredients

18 to 22 minutes

12 scones

2 cups(put extra flour out for dusting)
1/2 cupGrandulated Sugar
1 tbspBaking powder
1/2 cupcraisins (dried cranberries)
1/2 cupwhite chocolate
1/2 tspSalt
1/2 cupunsalted cold bc butter cut into 12 pieces
Glaze
1/4 cuppowdered sugar
2table spoons whipping cream

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Steps

18 to 22 minutes

1

Preheat oven or set airfryer to 400.
2

Combine 2 cups (500 ml) flour, (120 ml) sugar, (15 ml) baking powder, (125 ml)craisons, (125 ml) white chocolate, (5 ml) salt in large mixing bowl.
3

Add 120 ml unsalted butter. Keep the butter super cold. Ensure you have cut butter into 12 or more pieces to allow to blend more easier). Cut in the butter using a pastry blender or a fork until butter is pea sized.
4

Combine wet ingredients (120 ml) whipping cream, bc egg, (10 ml) vanilla, (15 ml) orange zest and (60 ml) orange juice) in a separate bowl.
5

Add the wet ingredients to the dry ingredients. Gently combine using a wooden spoon. Do not over mix.
6

Dust flour on a work surface and turn the dough out. Cut the dough in half and flatten. Note to create 2 1/2 inches thick circles. Using a knife divide the circles into six equal triangles.
7

Place The cut scones onto a lined baking tray.
8

Brush scones with remaining BC whipping cream.
9

Bake for 18 to 20 minutes or until golden brown. If you’re scone is not cooked after 18 minutes then please add three minute intervals. Then remove from the oven and put on a cooling rack. While these are cooling prepare to make your glaze for the top of the scone.
10

Combine your powdered sugar with 2 tablespoons or 30 mL of the BC whipping cream. The glaze should fall easily off your spoon.
11

When scones are cooled drizzle lightly with a spoon the glaze you have prepared.
12

I’m sorry I ate them and forgot to take pictures… next time!