A festive treat perfect for breakfast or dessert, cranberry lemon scones are full of flavor and simple to prepare.

Filled with fresh lemon, dried cranberries and white chocolate chips, these pas- tries would serve great for a holiday party or family dessert. The melted white chocolate drizzled on top and the bright coloring of the cranberries make them look and taste appropriate for the upcoming holidays.

Dried cranberries have a number of health benefits, which are more than useful with the cold weather approaching. During this time of year, anything to fight off that cold going around is something to stock up on. Dried cranberries are known to strengthen your immune system and fight cancer. As an added bonus, they help ward off tooth decay.

All of the health benefits make for the perfect excuse to whip out this tasty delight for friends and family.

Cranberry Lemon Scones

2 cups flour

1/3 cup sugar

2 teaspoon baking powder

6 tablespoons butter, cold

1/2 cup milk

1 egg

1 teaspoon lemon rind

1 teaspoon fresh lemon juice

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat oven to 425 F.

In a large mixing bowl, combine flour, sugar and baking powder. Cut butter into one-tablespoon slices and add to the flour mixture.

In another mixing bowl, combine the milk and egg. Beat on low just until blended together. Add milk mixture to flour mixture and beat together on medium until it has a solid, yet soft, texture. Add lemon juice and rind.

Next, mix in cranberries and 1/2 cup of white chocolate chips. Mix until all ingredients are evenly distributed.

On a flat surface, dust with flour to prevent sticking. Remove the batter from the bowl and squeeze together to form one large ball shape of dough. Make sure to place it in the flour so it does not stick to the surface.

Using a rolling pin (I don’t own a rolling pin, so with clean hands I rolled out the dough using my fingers which worked just fine) roll out the dough over the flour until it is flat and about one inch thick.

Using a pizza slicer or a knife, slice the dough into triangles. With a spatula, slide the pieces onto a greased cookie sheet. There should be six slices to one sheet.

Place in the oven for 15 minutes or until golden brown on top.

While the scones are baking, prepare the chocolate to drizzle over the scones. Boil water in a saucepan and place a metal or glass bowl over the top of the saucepan that fits perfectly in the mouth of the saucepan. The bowl should sit at just about the water line. Place 1⁄2 cup of white chocolate chips into the bowl and stir constantly.

Once melted, spoon the melted chocolate into a baggy, making sure to guide most of it to one corner of the bag. Snip one corner and drizzle the white chocolate over the finished scones.

Serve these yummy morsels with a spot of tea or a cup of coffee.

Alex Mecredy can be reached at [email protected]