White Cheddar and Cranberry Scones - Recipe from Price Chopper
White Cheddar and Cranberry Scones
Try these amazing cheddar and cranberry scones, courtesy of Undeniably Dairy. Perfect for the holiday season.
Try these amazing cheddar and cranberry scones, courtesy of Undeniably Dairy. Perfect for the holiday season.
- Preheat oven to 400°. Line one large baking sheet with parchment paper.
- In a large food processor, combine 2 1/4 cups flour, sugar, baking powder, cardamom, and salt; pulse process until blended. Add butter to dry mixture; pulse process until mixture resembles crumbs. Add cheese and pulse 2 to 3 times to mix. Gradually add milk as you pulse process until dough starts to form a ball.
- Dust surface and rolling pin with remaining 2 tablespoons flour. Turn dough onto floured surface. Knead dough, turning and folding as needed, to bring together. Pat dough into a rectangle shape. Use rolling pin to roll dough into a 10 x 13-inch rectangle. Sprinkle cranberries over the dough. Starting with long edge and pressing tightly, roll dough into a log. Press log from center out to sides until it measures 14 inches long and 2 1/2 inches wide. Cut log into fourths. Cut each fourth in half and then cut each piece diagonally into 2 triangles. Transfer triangles to prepared baking sheet. Bake 18 to 20 minutes or until golden brown. Serve warm.
- Recipe Variation: Substitute 1 cup of dried cranberries for the fresh cranberries.
- Cook’s Tips: Chop cranberries in a food processor using the pulse mode. Scones can also be made using a traditional method. Cut butter into dry mixture. Stir in cheese, cranberries, and milk. Divide dough in half and pat into two 7-inch circles. Cut each circle of dough into 8 wedges. Bake as directed.
