BC Cranberry Scones with Orange and White Chocolate

• • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 cup craisins (dried cranberries)
  • 1/2 cup white chocolate chips or chunks
  • 1/2 tsp salt
  • 1/2 cup butter, unsalted, cold and cut into 12 pieces
  • 1/2 cup and 2 tbsp whipping cream
  • 1 large egg
  • 2 tbsp orange zest
  • 1/4 cup orange juice

Glaze:

• • 1/4 cup powdered sugar
  • 2 tbsp bc whipping cream

1. Preheat oven to bake at 400F.
2. Combine 2 cups (500 ml) flour, granulated sugar, baking powder, Craisins, white chocolate, and salt in a large mixing bowl.
3. Add BC butter and cut in using a pastry blender or a fork until butter is pea-sized.
4. Combine BC Whipping Cream, BC Egg, vanilla, orange zest, and orange juice in a separate bowl.
5. Add the wet mixture to the dry. Gently combine using a wooden spoon. Do not over-mix.
6. Dust flour on a work surface and turn the dough out.
7. Cut dough in half and flatten out to create 2 – ½ inch thick circles.
8. Divide both circles into 6 equal triangles.
9. Place cut scones onto lined baking tray.
10. Brush this with remaining BC Whipping Cream.
11. Bake for 18 – 20 minutes or until golden brown.
12. Remove from oven and cool on wire cooling racks.
13. Meanwhile, make glaze by combining powdered sugar and 2 tbsp (30 ml) of the BC Whipping Cream.
14. When scones are cooled, drizzle with glaze.