Cranberry, White Chocolate & Toasted Walnut Scones

Buttery scones loaded with toasted chopped walnuts, cranberries and white chocolate chips.

Cranberry, White Chocolate & Toasted Walnut Scones 

2 cups unbleached all-purpose flour (spooned into cup & leveled with knife)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons granulated sugar, plus additional for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2/3 cup sweetened dried cranberries, soaked in hot water
1/2 cup finely chopped walnuts, toasted
1/2 cup white chocolate chips
3 large eggs, divided use
1/4 cup yogurt
1 1/2 teaspoons vanilla extract
2 tablespoons finely chopped crystallized ginger

Heat oven to 375 degrees F. Spray cookie sheets with cooking spray.

In a large mixing bowl, sift together flour, baking powder, salt and cinnamon; whisk in 6 tablespoons sugar until combined. Knead in butter, using fingertips, until well incorporated and mixture starts to clump together, forming pea-sized lumps. Gently stir in cranberries, walnuts and white chocolate chips until combined.
In a small bowl, whisk together 2 eggs, yogurt and vanilla until combined; sprinkle into flour mixture and toss together using a fork.

Turn shaggy dough out onto a floured surface, and gently pat and knead until it comes together, handling as little as possible. Form two (6-inch) rounds. Insides of the rounds should be thicker. Slice each round into 6 equal triangles and place on cookie sheets. Whisk the additional egg in a small bowl and brush evenly on scones; pat crystallized ginger into the tops and sprinkle with additional sugar if desired.

Bake for 20-25 minutes or until golden brown. Cool on wire racks until ready to serve.

Makes 12 scones