My husband and I visited Napa Valley last week and had way too much wine and cheese. What I didn’t expect was that we would eat so many pastries! We found the cutest little bakery in St. Helena called Model Bakery and they have the most delicious assortment of bread and pastries. I’ve been missing those pastries so much so as soon as we got home I whipped up a batch of scones. These are so light delicious; the cranberries add a burst of flavor and the white chocolate chips add the perfect amount of sweetness throughout. If you love scones as much as I do check out my Apple Cinnamon White Chocolate Chip Scones recipe as well.
I’ll be posting about our Napa Valley trip this week so if you’re planning a trip there in the future be sure to stop back in and check it out! We had such a blast and didn’t break the bank in the process!
- 2 cups all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons grated lemon zest
- 6 tablespoons unsalted butter (cold and cut into cubes)
- 1/2 cup dried cranberries
- 1/3 cup white chocolate chips
- 3/4 cup whole milk
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons milk
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a food processor or Vitamix blender add flour, sugar, salt, baking soda, and lemon zest. Pulse a few times. Add your cubed butter and pulse about 7 or 8 times or until the mixture resembles coarse crumbs.
- Pour the mixture into a large bowl. Add the cranberries and white chocolate chips and mix with a wooden spoon. Pour your milk in and mix just until moistened.
- Place your dough onto a lightly floured surface and form into a ball. If dough is too sticky add a bit more flour. Pat the ball down and form into a disk about 7 inches in width and 1 inch thick. Cut into 6 triangular pieces.
- Place onto parchment paper.
- In a small bowl make your topping by mixing the brown sugar, cinnamon, and milk.
- Brush the scones with the topping mixture.
- Bake in preheated oven for about 15-17 minutes or until golden brown.
- Remove from oven and transfer to a wire rack for about 5 minutes. Remove from tray and place back on rack.
- Store in an airtight container.
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