Christmas Star Scones

Being dairy free for almost 4 years has led to me creating my own Christmas treat recipes with all the goodness and flavors of tradition goodies.

My younger sister made a white chocolate chip cranberry scone that is one of my favorites and inspired this creation. A common misconception is that eggs are dairy. While you can find Eggland’s Best eggs in the refrigerated section nationwide, they are in fact not dairy! Eggs are a huge staple in creating all my Christmas goodies like my Christmas Star Scones.

Did you know compared to ordinary eggs, Eggland’s Best eggs are the ONLY eggs that contain:

– 6x more vitamin D

-25% less saturated fat

-More than double the Omega

-3s & vitamin B12

-10x more vitamin E

What is your favorite Christmas treat?

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Christmas Star Scones

• 4 cups all purpose flour
• 2/3 cups white sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1 tsp table salt
• 1 cup Country Crock Plant Butter, frozen
• 2 cups Ocean Spray fresh cranberries
• 1 cup Nestle Tollhouse Allergen Free white chocolate chips, plus 1/2 cup for drizzle
• 1 cup So Delicious Organic Coconut Milk
• 2 large eggs
• 4 tsp pure vanilla extract
• 1 egg + 2 tsp water, lightly beaten together (for egg wash)
• coarse sugar for sprinkling

1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
2. In separate bowl, whisk together coconut milk, eggs, and vanilla until smooth and incorporated.
3. Use a fork to stir liquid ingredients into flour mixture until large clumps form. Gently stir in cranberries. Use hands to form dough into two even sized balls.
4. Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
5. On a lightly floured, flat surface, pat each dough ball evenly into an 8-inch circle, about 3/4 inch thick each. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
6. Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar.
7. Bake one sheet at a time, about 14-17 minutes or until light golden
8. Allow scones to cool completely to room temp.
9. Melt 1/2 cup white chocolate chips and drizzle over the top.
10. Enjoy!

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