Life sometimes calls for scones, and scones need to be shared. Today, it was me who did the baking.

A friend and colleague of mine has suddenly found herself at a junction in her career. So I tossed together some cranberry/white chocolate scones, threw open the windows, and invited her over.

It was 2 years ago—coincidentally also in June—that I found myself in the same precarious position, after giving everything to a job that gave nothing back. A safety net was extended by former colleagues who’ve become more than colleagues; they’re like kin. We get each other.

Our chosen career path is turbulent and defined by relatively short stints or contracts. (In the non-profit world, 5 years is considered “a long time” to work for one employer.) We stick with it because our passion for the cause supersedes the uncertainty we face – and because we have each other.

A big reason I feel so blessed in Toronto is that, despite the city’s massive size, many of my colleagues happen to live within walking distance of me. Our neighbourhood—like all of Toronto’s neighbourhoods—feels more like a small town than part of a metropolis.

Over beer at our local haunts, we’ve lamented the departure of talented colleagues, and laughed (er, mostly cringed) at stories of horrible bosses. And, on days like today, we swap encouragement over scones and tea.

Cranberry and white chocolate scones

This recipe is courtesy of Evelyn’s Memory Lane Café – a restaurant in High River, Alberta. Nope, I haven’t travelled quite that far north, but the business is profiled in a great cookbook called You Gotta Eat Here! Canada’s Favourite Hometown Restaurants and Hidden Gems.

It took me about 15 minutes to put these together, and I’m rather slow in the kitchen! Grating the frozen butter makes for even disbursement throughout the dough. I cut the dough into rounds (rather than wedges) because that’s what I’m used to.

Makes 8 scones.

1 ¾ cups all-purpose flour

¼ cup sugar

2 ½ teaspoons baking powder

½ teaspoon salt

5 tablespoons butter, frozen (this is key!)

6 tablespoons buttermilk, plus more for brushing

1 large egg, beaten

½ cup dried cranberries

½ cup coarsely chopped white Callebaut chocolate (or white chocolate chips)

Preheat oven to 400 degrees F. Grease a baking sheet with vegetable oil or line with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Grate the frozen butter over the flour mixture and toss to combine. Add the buttermilk, egg, cranberries and chocolate; stir until the dough holds together.

Turn the dough out onto a lightly floured surface and knead gently about 10 times; don’t over-knead, or the scones won’t be fluffy and light. Pat the dough into a round ½ inch thick; cut the round into 8 wedges. Transfer the wedges to the baking sheet with a spatula, leaving at least 2 inches between the scones. Brush with buttermilk. Bake for 10 to 14 minutes or until golden brown.