These yummy scones can be made ahead and just waiting for the party to get started! The white vanilla drizzle on top puts them over the top in yumminess!
2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
1 cup white vanilla baking chips
2 teaspoons grated orange peel
1 egg, beaten
1/2 cup half-and-half
1/2 cup dried cranberries
Sift the flour, sugar, baking powder and salt in a large bowl, then mix.
Cut in your butter and incorporate until mixture resembles coarse crumbs. Stir in 1/2 cup of the baking chips, the orange peel, dried cranberries, egg and half-and-half until a soft dough forms.
On a lightly floured board, knead the dough for about 5 seconds or until smooth. Divide the dough in half. Pat each half into a round, about 1/2 inch thick.
Cut each round into 8 wedges.
On an ungreased baking sheet, place wedges 1 inch apart. Bake 12 to 15 minutes or until light golden brown. Remove from baking sheet and cool on a wire rack for about 10 minutes.
Place the remaining 1/2 cup baking chips in a resealable plastic bag and seal. Microwave on high 1 minute. Press the bag until chips are smooth. Snip off a tiny corner of the bag and squeeze to drizzle the melted chips over the scones.
Serve warm or cooled.
Recipe adapted from Betty Crocker