My Cranberry and White Chocolate Scones are the perfect festive treat! Enjoy for breakfast, with your coffee or as an afternoon treat. These soft, flaky scones are so moreish, you won’t want to share!
Hello everyone, hope you’ve been having a good week. I have another delicious treat to share with you this week; Cranberry and White Chocolate Scones. Flaky, buttery, soft and packed full of tart cranberries and sweet white chocolate chips. More on those in a minute! – This week has been another busy and overwhelming week health wise. I’m so totally fed up, but know I need to keep fighting.
I had an appointment with my haematology consultant this week and, although I knew it was a possibility, her saying I definitely have Post-Thrombotic Syndrome and that I might never fully recover was hard to hear. I’m not at the most severe level, where I can’t stand at all and I’m bed ridden. I am able to walk a set distance with a cane. However, I can only drive for about 15 mins and I’m not able to do my normal workouts. I might never be able to again. It really gets to me as I need to exercise for my mental health. I do not do well with not being able to do things. It’s annoying, painful and I just want to be better.
She said I’m doing absolutely everything I can and she’s hopeful I’ll recover well. While most days I can see how far I’ve come since September, other days I just wistfully look back on life before and really struggle with how limited I am.
Next month I have to have blood tests to look for any hereditary blood disorders, since I’m only 30 and these are humungous clots and on both sides of my family there’s a history of clots and strokes.
I should get the results of that test by mid February and have another appointment with my consultant. At that stage, if I’ve made no more progress, they may have to look at doing something more invasive. She said she doesn’t want to have to do that as it can make things worse afterwards with recovery.
As for the PTS, I may be stuck with the swelling forever, pain, limited movements. Purely down to the size of the clots and the fact they’ve been sat, damaging veins for months now. I’m still at the point where I KNOW when I’ve done too much as my tummy and thigh get puffy again. It’s like the outermost band of swelling went down relatively quickly, but the deeper swelling is still there. So, when I’ve done too much that outside layer of swelling comes back, I have to elevate and rest, then it’ll settle in a few days.
I have to continue with my walking, do what I’ve been doing with regards to pushing it as much as I can. So, a bit of pain is OK, if it settles when I get home. If, the pain flares more and it feels like it’ll put me out for days, I have to stop.
There’s also something funky going on with my iron stores and liver. They’re affecting each other, so I’m on more treatment and monitoring. I have tablets for 3 months and then more tests. This isn’t I haven’t eaten enough red meat and spinach, it’s a more long term lack of iron in my system and has to do with how much my body stores. I’ve got steroid nose spray for my sinus issues as well and the smoke smell I continually had in my nose has gone thank goodness. The pressure in my ears and behind my nose has subsided. No ear pain, but still feels like I’m thinking through jelly and I get dizzy. However, that could be iron, sinuses… who knows?!
WHO IS READY TO HEAR ABOUT THESE CRANBERRY AND WHITE CHOCOLATE SCONES!?
Cranberry and White Chocolate is one of the most amazing festive flavour combinations. I prefer to use dried cranberries as they don’t have the slightly bitter aftertaste of fresh cranberries. Combine them with sweet white chocolate and they’re going to make any baked good delicious! Scones are also a great thing to make with the kids over the holidays as they’re easy and meant to look “rustic”!!
I’ve made my base scone mix for years and it turns out perfectly every time. They’re soft, fluffy and flaky. Super versatile and easy to throw together. You can go from ingredients to warm scones in under 30 minutes.
My scones are my husbands favourite and he could happily eat them every day! He is always asking me to make them and I love coming up with different flavour combinations. Scones are great at room temperature, warmed up, with jam, chocolate spread, butter, plain. The perfect breakfast, treat with your coffee or afternoon snack. Or just because it’s Christmas and we deserve a treat for getting through the last couple of years!?
To make these Cranberry and White Chocolate Scones, you don’t need any fancy equipment. A pastry cutter is optional, but you will need a large bowl, wooden spoon and your fingers (if you’re not using a pastry cutter!)
I place the flour, sugar, baking powder, salt and butter into the bowl and use my pastry cutter to cut the butter into the flour. Once you have a coarse breadcrumb texture, it’s time to add the dried cranberries and white chocolate chips. I used dairy free chocolate chips, but use whatever you want. You could also use chocolate chunks. I tossed the fruit and chocolate in the flour mix, added in the eggs and milk and brought the mixture together with the wooden spoon.
Tip onto a lined baking tray, press into a large circle around 1 inch thick, then use a pizza cutter or knife to cut into 8 wedges.
Bake for 12-15 minutes and there you have it. Easy, delicious Cranberry and White Chocolate Scones!
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Cranberry and White Chocolate Scones
Ingredients
- 2 1/2 cups (350g) plain/all-purpose flour
- 1/4 cup (50g) caster sugar
- 2 tsp baking powder
- Pinch of salt
- 1 stick (113g) unsalted butter, cold and cut into cubes
- 2/3 cup (116g) white chocolate chips/chunks
- 1 cup (100g) dried cranberries
- 2 large eggs
- 3-5 tbsp milk of your choice, I used oat
Instructions
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
- Place the flour, sugar, baking powder, salt and butter into a large bowl. Either rub the butter into the flour with your fingers, or use a pastry cutter. Continue until you have a coarse bread crumb texture.
- Add in the dried cranberries and white chocolate chips and toss until they're all coated in the flour mix.
- Add in the 2 eggs and 2tbsp of the milk. Start to bring the mixture together with a wooden spoon. Add in more milk 1/2tbsp at a time until your dough just comes together. Be sure to add milk slowly, you want the mixture to still be a bit crumbly, not sticky.
- Tip the dough onto your prepared pan and press into a disc with lightly floured hands. Make your disc 1 inch thick and about 9inches across. I go more for the thickness, than how large the disc is in diameter. As long as it's as round as you can make it and about 1 inch thick, it's fine.
- Take a pizza wheel or large knife and slice into 8 wedges. Gently lift each wedge and space out on the baking tray. I like to leave 2 inches between each scone as they will rise in the oven.
- Place in oven for 12-15 minutes, until risen and lightly golden on top. The top will also look matte with a slight sheen in the oven light.
- Leave scones to cool for at least 10 minutes before digging in. Cranberry and White Chocolate Scones are great warm from the oven, at room temperature or reheated. You can do a quick glaze for them when they're cool. Just mix 1/3 cup icing sugar with 1/2-1tbsp water and drizzle over the scones.
- Cranberry and White Chocolate Scones will keep in an airtight container, at room temperature, for 5 days.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
