Tis the season to crank up those ovens.
Are you like me, where your holiday baking list is super HUGE?
I don’t even know where to start. And thanks to Pinterest my list is ever growing. Maybe next year I need to start all of my holiday baking in March, just to be able to to everything I want to do. Oh, how happy that would make my husband. Christmas music in March? We’d be headed straight for divorce.
Another thing I need to start way earlier is my holiday shopping. I’ve said this every year since I’ve been living on my own. That throughout the year I want to slowly buy my gifts, so that come Christmas Eve I’m not running around like a crazy woman grabbing whatever I can find. ESPECIALLY now that our next Christmas we will be welcoming Santa to our house.
But, instead of sticking to my plan, I end up slowly shopping for myself throughout the year and totally forgetting about everyone else until December 23.
Please tell me I’m not the only one who does this.
But I guess it’s all about baby steps.
And my baby step this year was to start using cranberries before Thanksgiving actually comes!
Fresh cranberries are one of my weaknesses. I am totally obsessed with them popping in my mouth and exploding with that holiday flavor.
I am starting to put them in everything. Oatmeal, nuked with apple slices, cooking them on the stove and spreading on my sandwiches, and now scones.
Light, cinnamony, crispy scones.
Cranberry White Chocolate Scones
makes 8 triangles of heaven
2 cups flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
6 tablespoons cold butter, sliced
2/3 cup 1% milk
1/2 cup halved cranberries
1/2 cup white chocolate chips
1 tablespoon 1% milk
1 tablespoon cinnamon sugar
Preheat oven to 425 degrees F.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and ginger. Add in the cubes of butter and with your hands knead the butter in to the flour until the mixture is crumbly and there’s no huge pieces of butter. Stir in the milk. Then pour in the cranberries and white chocolate chip, and work in to the dough with your hands.
Dump the dough out on to a floured surface and knead about 10 times until the dough completely comes together. Pat out in to a circle that’s about an inch thick. Cut the dough in to 8 wedges. With a pastry brush, brush the tops of the scones with the remaining milk and then sprinkle the tops with the cinnamon sugar.
Place wedges on baking sheet and bake for 15 minutes or until scones are golden brown. Allow to cool for just a minute and then serve ‘em up!
Recipe adapted from Martha Stewart