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Ingredients
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3 cups flour
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1/2 teaspoon salt
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2 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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8 tablespoons butter
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1 large egg
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1 cup sour cream
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1/2 cup dried cranberries
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1/2 cup chopped white chocolate with rosemary (or 1/3 cup white chocolate chips and 2 teaspoons chopped, fresh rosemary)
Instructions
- Preheat oven to 400.
- Combine flour with the salt, baking powder, and baking soda. Stir with a whisk to combine.
- Cut in the butter with a pastry blender or two knives until mixture resembles a coarse meal.
- Stir in the cranberries and the chocolate.
- Make a well in the center and add the sour cream and the egg. Stir until the mixtures begins to form a shaggy dough. Turn the dough out on to a floured work surface. Pat the dough into a 1 inch thick round. Cut into wedges and bake at 400 for 20 to 25 minutes.
- Store in an airtight container for up to a week.
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The post Cranberry White Chocolate Rosemary Scones appeared first on A Kitchen Hoor's Adventures.
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