Cranberry Almond Scones with White Chocolate

Well, it's been a while.  Again.  *sigh*. What's that saying about the best intentions???

So I found an awesome new recipe, one that made me want to revisit my blog and SHARE!
Just in time for Christmas visitors...
A word of advice on this: These are AWESOME the first day, but best eaten then.  The second day, they tend to dry out a little, so they're not great "make ahead" treats.

Lisa’s Cranberry Almond White Chocolate Scones

Ingredients:

3 c flour

1/3 c sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ c cold butter

1 c buttermilk

¼ c whipping cream (unwhipped, straight from carton)

1 c dried cranberries (craisins)

½ c slivered almonds

¾ c white chocolate chips/bits

Melted butter and sugar to top before baking

White chocolate chips for melting and drizzling over top. (about ½ cup)

Directions:

1: Mix in a large bowl the dry ingredients – flour, sugar, baking powder, soda and salt.

2: With a pastry blender, cut in ¾ cold butter (do NOT use margarine!)

3: Pour in buttermilk and then whipping cream, stir just until mixed.

4. Mix in the cranberries and almonds gently (do not over mix!)

5. Gently fold in white chocolate chips, so dough forms a large ball. Divide in half to make 2 batches.

6.  Turn out on to lightly floured surface,  press out into approximately 7” round, ½ “ thick.  Cut with pizza cutter into wedges, but do not separate.  Repeat with second ball of dough.  Brush top with melted butter and sprinkle generously with sugar. 

7.  Bake at 425 degrees for about 10-12 minutes (mine took 14!)

8. When cooled slightly, melt the white chocolate chips in a small bowl, drizzle over top of scones.

Enjoy!