Enrichment

  Cranberry, White Chocolate and Pecan Scones

2 cups flour

1/3 cup sugar

2 tsp. baking powder

½ tsp. salt

¼ cup unsalted butter

½ cup heavy cream

1 large egg

1 ½ tsp. vanilla

6 oz. white chocolate, cut into ½ inch chunks

1 cup chopped, toasted pecans

1 cup Craisins / dried cranberries

Combine first four ingredients.   Cut in butter until crumbly.  Stir together cream, egg and vanilla.  Add to flour mixture.  Mix and knead lightly until combined.  Knead in white chocolate, pecans, and Craisins.

Pat into a 9” circle in center of ungreased baking pan.  With serrated knife, cut into 8 wedges and separate wedges slightly (1/4”).

Bake at 375* for 15-20 minutes.  Use spatula to transfer scones to a wire for cooling.

Variation: Use 1 cup finely chopped dried apricots instead of Craisins.   Can be shaped into 8-10 individual scones.   Satiation 2: chocolate chips

Below is the recipe for the Cinnamon Chip Scones