White Chocolate Cranberry Scones...

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My shopping is done... woohoo!... and all I have to do is a little food preparation for Christmas dinner tomorrow.

As for Christmas morning breakfast, I like to keep it simple.

I don't know how many times I've pulled out the good old Bisquick when I'm in a pinch for time. It makes cooking very easy!

So, when Christmas morning whips around, I want an easy peasy breakfast. I absolutely, positively DO NOT want to be standing around the stove taking orders!

I usually make Mocha Chip Scones the day before Christmas so they are ready to be devoured in the morning. I love these scones because they are quick and easy.

I thought I'd change the recipe up by using dried cranberries, white chocolate morsels, and buttermilk. I wanted to make them a little more festive for Christmas.

Now I'll be able to sit back with a nice cup of coffee, my scone, and enjoy my family on Christmas morning...

... I hope you'll be able to do the same!

Wishing you a very Merry Christmas!

Or as we say in Hawaii...

Mele Kalikimaka!


Oh... and P.S.
Thank you for taking the time to stop by and read this little ol' blog of mine!
You're the best!

White Chocolate Cranberry Scones
Adapted from Mocha Chip Scones by Sandra Lee

• 3-1/2 Cups Bisquick
• 1/2 Cup Sugar
• 1/2 Cup White Chocolate Morsels
• 1/2 Cup Dried Cranberries
• 4 Tablespoons Heavy Cream, Divided 
• 1/3 Cup Buttermilk
• 1 Teaspoon Pure Vanilla Extract
• 1 Whole Egg
• 4 Tablespoons White Sparkling Sugar (Optional)

Preheat the oven to 350 degrees (F).

In a large bowl, mix together the Bisquick, sugar, morsels, and cranberries; set aside. Place 2 tablespoons of cream, buttermilk, vanilla, and the egg in a small bowl and whisk. Create a well in the center of the Bisquick mixture and pour in the buttermilk mixture. With a wooden spoon, stir to combine. Your mixture will be crumbly. 

Scoop the scone dough using an 18/10 scoop or drop by tablespoonful onto lined cookie sheets, about an inch apart. You may need to pack the dough into the scoop or tablespoon, just so it holds together. Brush the tops with the other 2 tablespoons of heavy cream and sprinkle with the sparkling sugar, if using. Bake for 18-20 minutes or until the scones just begin to brown. Makes 25-28 scones.

Enjoy!