Cranberry Graham Scones with White Chocolate Icing

I'm British by proxy.  While I'm genetically a Polish girl through and through, Peter's mom (Lisa) is British, and his grandma even still has an English accent!  We enjoy tea time together, and over the years, they've taught me to have legitimate Brittish tea:  black breakfast tea (Tetley brand only, please) with sugar (splenda for me) and milk.

Peter, Lisa and I went to England in 2008 and visited her family over there.  We had a blast, and during tea time one afternoon, we were served scones with clotted cream.  I'm not entirely sure what clotted cream really is, but it's like a thin butter, kinda, and it's wonderful.  It's hard to find here in the states.  Anywho, ever since then, I've been wanting to try a scone recipe.  I ran across this one last week and gave it a try.  Scones can be dry, but these weren't really!  The trick, I think, is to be careful not to overwork the dough.  Mix just to combine, fold just enough to incorporate the yummy cranberries, nuts, and white chocolate chips, and don't overbake.  Serve with English breakfast tea, coffee, or just a glass of milk.  Perfect afternoon pick-me-up.

The original recipe didn't have an icing, but I came up with a quick one because I wanted to beautify these a bit more.  I just melted a little white chocolate, added powdered sugar and milk, and stirred to convince it into a smooth frosting consistency.  Yum.

Cranberry Graham Scones with White Chocolate Icing
Adapted from kraftfoods.com

For the Scones
1 cup flour
4 sheets graham crackers, finely crushed
1/4 cup sugar, divided
2 tsp baking powder
1/2 stick cold butter
2 eggs
3 Tbsp whole milk, divided
1/4 cup each dried cranberries, white chocolate chips, and pecan pieces

For the icing:
1/4 cup white chocolate
1/4 cup powdered sugar (more if it's too runny)
1 Tbsp milk (more if it's too thick

Heat oven to 375.  In a food processor, process graham crackers alone until they are the texture of sand.  Add in flour, 3 Tbsp sugar and baking powder; combine.  Dice butter into small cubes and pulse into graham mixture until the size of peas and well-distributed.  Then add both eggs and 2 Tbsp milk, and pulse until just combined. (Will be a wet dough).

Turn out onto a floured surface, pat out, and sprinkle on all the add-ins (cranberries, chips and nuts).  Gently fold into batter until combined, adding more flour as needed.  Press dough out to about 1 inch thickness, and using a glass or pastry cutter, cut out scones and place on greased baking dish (reroll scraps until gone).  Brush the tops with remaining milk and sprinkle with remaining sugar.  Bake for 12-14 minutes until lightly brown.  Allow to cool.

To make the icing:  melt chocolate chips in a glass bowl.  Add powdered sugar and stir in (will be very dry).  Gradually add milk until smooth (you'll need to stir a lot...the lumps will go away).  Using a spoon, drizzle over the tops of the scones, and let the icing dry before serving.