Easter Brunch Scones Recipe

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.

Using a pastry blender or your hands, cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.

Fold in dried cranberries and white chocolate chips.

Turn the dough out onto a floured surface and knead it gently.

Pat the dough into a circle, about 1-inch thick, and cut it into 8 wedges.

Transfer scones to the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Let the scones cool on a wire rack for a few minutes before serving.