Cranberry and white chocolate scones with chantilly cream

My family enjoys eating scones and the first recipe that I tried was Rachel Allen's recipe. It is a great basic scone recipe, which can be added with many other flavours such as fruits and nuts to suit your taste palette.

However, there are times when you feel like you want to try something new; new ingredients, new recipes. This is my first time baking with fresh cranberries. Fresh cranberries are hard to find, I've been looking all over for them. But I managed to find some while we did our grocery shopping at Citta Mall in Ara Damansara.

The scones taste pretty much like the raspberry scones I made while we were in Paris last year. I wanted to share that recipe with you but I don't have the pictures to post along with it. So I hope this recipe will do, for now.

These scones are light, flaky and flavourful - tart and sweet with a hint of orange, best served with clotted cream or chantilly cream. Since clotted cream can be quite expensive, almost RM 30 for a small jar, if I'm not mistaken, I simply served them with homemade chantilly cream, which is sweetened whipped cream with vanilla.

Ingredients:

• 3/4 cup buttermilk or yogurt
• 1 egg
• 2 3/4 cup flour
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter
• 1 cup of coarsely chopped cranberries (fresh or frozen)
• 1/4 cup sugar
• 1/3 cup white chocolate chips
• 1 orange, rind of

1. Preheat oven to 180C.

2. Mix the buttermilk and egg in a bowl.

3. In another bowl, combine flour, baking powder, baking soda and salt. Cut in butter until the mixture resembles small peas.

4. Mix in cranberries, white chocolate chips, sugar and the rind of orange.

5. Pour in the buttermilk mixture and mix until just combine. Do not knead or it'll become stone hard.

6. Once combined, transfer onto a lightly floured working surface. Pat into 2 balls about 1 inch thick. 

7. Cut into 6 - 8 wedges each and place them onto a lined baking tray.

8. Bake for about 15 - 20 minutes until golden brown.

Adapted from: Food.com