White choc cranberry scones

A TWIST on your regular morning tea scone...

WHAT YOU NEED

■ 13/4 cup all plain flour ■ 11/4 tsp baking powder ■ 2 tbsp sugar ■ 1/2 tsp salt ■ 1/4 cup diced butter

■ 2 large eggs ■ 1/3 cup cream ■ 1/2 cup white chocolate chips

■ 1/2 cup dried cranberries ■ Cinnamon and sugar (equal parts for topping)

METHOD

PREHEAT the oven to 160 degrees.

Line a baking sheet with baking paper.

Whisk together the flour, baking powder, sugar and salt in a large bowl.

Cut in the butter using two knives.

Stir in the chocolate chips and cranberries.

Set aside.

In another bowl, whisk the eggs.

Add the cream and whisk some more until fully combined.

Make a well in the centre of the dry mix and pour the egg mixture in.

Use a rubber spatula to gently stir until just combined.

It will be dry and crumbly and won't hold together well.

Turn out the dough onto a floured cutting board.

Using well-floured hands, pat the dough into a slab about 2–3cm thick and use a scone cutter or glass to cut out the scones.

Place on a lined and lightly floured tray and have them touch the traditional way, sprinkle with equal amounts of sugar and cinnamon. cook for about 15 minutes, until lightly browned.

Serve immediately. These are best eaten within two days.

Store leftovers in an airtight container. Enjoy.