We are under the two week mark….are you ready? No? Me either, but I am one who tends to work best under pressure. At least that is what I tell myself as justification for my natural love of procrastination.
I don’t have a ton of shopping to do, because except for a few small items for extended family, my shopping was finished back in June when we booked our family vacation. You see, 7 years ago, we stopped giving our kids “stuff” for Christmas because they don’t need more “stuff”! We instead switched to taking a week in January to head off somewhere warm. It was one of the best decisions we have made because those memories are permanent. The gifts we were wrapping up and putting under the tree were not.
Our kids still have stuff to unwrap on Christmas morning, so don’t think they are missing out on that excitement. They have gifts from Grandparents, cousins and from each other to unwrap in the wee hours of Christmas morning. Plus, Santa does a great job of filling up their stockings with their favorite treats as well. We ask our kids every year if they want to go back to our old system of presents, but the answer is always an emphatic NO!
If you are lucky enough to have all your shopping done, I know your mind has kicked into panic mode when it comes to the food….which we all know is just as important to this holiday as are the gifts! If you are in search of a new Christmas breakfast idea, I shall solve your quandary with my killer White Chocolate Cranberry Scones. Over the 7 years I’ve been blogging, scones have made quite the appearance because I adore them! I love using my standard scone recipe and have so much fun coming up with different flavor variations:
For this 5th scone version, I used fresh cranberries because they add a perfect little tart bite to the already sweet scone. Yes, you can substitute Craisins but I really beg you to try them with fresh cranberries first because you will praising my name if you do 🙂Print
- 1 C sour cream
- 1 tsp baking soda
- 4 C flour
- 1 C sugar
- 2 tsp baking powder
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 C cold butter, cut into small pieces
- 1 C roughly chopped fresh cranberries
- 3/4 C white chocolate chips
- 1 egg, beaten
- 1 C powdered sugar
- 1 Tb milk
- In a small bowl, combine the sour cream and baking soda and allow it to bubble up. Preheat oven to 350 degrees.
- In the bowl of your mixer with the paddle attachment, combine the flour, sugar, baking powder, cream of tartar and salt. Add the cut up pieces of very cold butter and mix on medium low speed until the butter pieces are about the size of large peas. Add the cranberries and chocolate and then the beaten egg and sour cream. Combine together on low just until the dough just begins to come together. Do not overmix this step!
- Remove the dough and knead it a few times on a lightly floured surface. Pat it out into a 1″ thick circle then use a sharp knife to cut the circle into 12 equal triangles. Place on an ungreased cookie sheet and bake for 15-18 minutes, until the edges brown and the top are not soft. Allow to cool.
- Mix together the powdered sugar and milk then drizzle the glaze over the cooled scones.