Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour with the sugar, baking powder and salt. Using your fingertips, blend in the butter until pea-size pieces form.
Stir in the heavy cream, vanilla and egg replacement until a dough starts to form. Add in white chocolate and dried cranberries.
Roll the dough into a 1/2-inch-thick round. Cut into 8 triangles equal thickness. Brush top with heavy cream.
Transfer to the prepared sheet and bake for 14-16 minutes, until golden.
Combine all icing toppings. Once scones are cooled, drizzle with icing and serve.
Ingredients
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour with the sugar, baking powder and salt. Using your fingertips, blend in the butter until pea-size pieces form.
Stir in the heavy cream, vanilla and egg replacement until a dough starts to form. Add in white chocolate and dried cranberries.
Roll the dough into a 1/2-inch-thick round. Cut into 8 triangles equal thickness. Brush top with heavy cream.
Transfer to the prepared sheet and bake for 14-16 minutes, until golden.
Combine all icing toppings. Once scones are cooled, drizzle with icing and serve.
