White Chocolate and Dried Fruit Scones

Scones. Gosh. I can't tell you how many times I have tried and failed to make a good batch of scones. How many times I have developed my own scone recipes that just turn out...weird. I started thinking that maybe I just didn't like scones. But it turns out I just didn't like bad scones. And I made a lot of bad scones. They were either too dense, too dry, too chewy, or too bland and in the case of one particularly unfortunate batch, too gritty. 

After much searching and very much failure, I think I have it figured out. These scones are still dense and crumbly like a traditional scone, but they are also flaky and buttery like a biscuit. I think the extra flakiness can be attributed to the addition of fat with the cream cheese. It is really important that you keep everything as cold as possible throughout the whole process. this will really help with the final texture. 

This is just a base recipe. I added dried fruit and white chocolate to my scones because it felt cozy and autumnal, but feel free to substitute for berries or chocolate.

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White Chocolate and Dried Fruit Scones

1 Cup Cold Butter

3/4 Cup Cold Milk

1/2 Cup cream Cheese

2 Cups All Purpose Flour

1/3 Cup Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/4 Cup Dried Cranberries

1/4 Cup Chopped Dried Figs

1/4 Cup Chopped Dried Apricots

1/2 Cup White Chocolate Chips

Combine the flour, baking soda, baking powder, sugar and salt in a large bowl.

Cut (or smush) the cream cheese into small pieces and toss it (like a salad) into the dry ingredients. 

Next cut the cold butter into 1/4 inch cubes. Using your fingertips, rub the butter into the flour and cheese until there are no pieces bigger than a garbanzo bean. 

Pour in the milk and mix it all together with a fork. The mixture will look shaggy and dry. Thats ok. Turn the dough out onto a well floured surface and press it together and knead it until comes together. 

Press the dough flat into a long rectangle (about an inch thick and five inches wide) and pour the fruit and chocolate down the center. Next, start at one end of the rectangle and roll the dough into a spiral around the fruit and chocolate (like a sleeping bag.) Flatten the roll and press it into a circle about 9" in diameter. 

Cut the circle into 8 pieces, like a pizza. Place the pieces onto a parchment lined sheet tray. Brush the tops with egg wash and sprinkle generously with sugar.

Place in the freezer for about 30 minutes. and Preheat the oven to 425.

Bake for 20-25 minutes until golden brown.

Let cool.