My dad shared this delicious scone recipe with me, with the bold claim that they are the best scones ever. I love scones, so I was anxious to give this recipe a try. While maybe not the best scones I’ve ever had, they are certainly in my Top 3. The white chocolate adds little pockets of sweetness that perfectly compliment the tart dried cranberries. I modified the recipe a bit by adding some white whole wheat flour (for fiber and texture) and some chopped walnuts.

Ingredients
2 cups of unbleached flour
1 cup white whole wheat flour (or use all unbleached flour for a lighter texture)
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
¾ cup (1 ½ sticks) chilled butter, cut into small pieces
1 cup dried cranberries
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1 cup white chocolate chips
1 cup buttermilk (or 1 tablespoon white vinegar plus enough whole milk to make 1 cup)

Preheat the oven to 425 degrees.

In a large bowl, mix together the flours, sugar, baking powder, salt, and baking soda.  Add the butter pieces and cut in the butter with a pastry blender until mixture resembles coarse crumbs. If you don’t have a pastry blender, use two butter knifes to cut the butter into the flour mixture. Here’s a quick video I found that shows you how to do this: http://youtu.be/vfMq-uVm5vc.

Stir in the cranberries, walnuts, and white chocolate chips. Add the buttermilk to the bowl and stir until the mixture forms a soft dough that clings together (dough will be sticky).

Lightly flour a flat work surface (I use my countertop) and your hands.  Divide dough in half and shape each half into a ball.  Pat each ball into an 8 inch circle.  Place the circles on a lightly greased cookie sheet.  Score each circle into 8 wedges with floured knife, cutting about ¾ of the way into the dough. (Note: baking the scones together in a circle, worked fine, but the edges of the scones remained soft (like the interior of the scone), rather than developing a nice crust. Next time I make these I am going to try separating the wedges before baking.)

Bake at 425 degrees for 16-18 minutes, or until lightly browned. Let cool for about 10 minutes, while you brew a cup of tea to enjoy with your warm scone.