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Mini White Chocolate Cranberry Scones

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2 Cups Flour
1/4 Cup Sugar
1 1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Stick Cold Butter, cut into cubes
1/2 Cup White Chocolate Chips
1/2 Cup Dried Cranberries
1 Tsp Vanilla Extract
3/4 Cup Buttermilk


  1. Preheat oven to 400 degrees F. Generously brush the scone pan with vegetable shortening.
  2. Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
  3. Add the cubed butter and use a pastry blender or your hands to blend. The mixture should resemble coarse crumbs.
  4. Add the white chocolate chips and dried cranberries and stir to combine.
  5. Combine the buttermilk and vanilla in a small bowl. Pour into the flour mixture and stir until the dough is just combined – do not overmix.
  6. Divide the dough evenly between the wells in the pan. Gently press down to form the dough into each well.
  7. Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove.
  8. Serve warm and enjoy! Any leftovers should be cooled completely and stored in an airtight container.
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