Add a festive touch to your holiday breakfasts with these Cranberry White Chocolate Scones. Perfectly sweet, tender, buttery, and crumbly, each bite features tart cranberries, sweet white chocolate, and hints of vanilla and cinnamon. Simply put these scones are simple to make- and simply delicious! Enjoy them right out of the oven…or slightly cooled with a drizzle of melted white chocolate!
PERFECT HOLIDAY TREAT
Holiday cookies are must have treats this time of the year, but a festive scone is also a good idea! Filled with tart fresh or frozen cranberries and sweet white chocolate, these scones are as pretty as they are delicious. Bonus: they are super easy to make!
OTHER CRANBERRY TREATS
Everyone knows how amazing tart-sweet cranberry tastes alongside turkey at Thanksgiving. The cranberry’s refreshing flavor is equally amazing alongside sweeter flavors! Case in point: my Orange Cranberry Pound Cake. A sweet, buttery cream cheese pound cake made gorgeous and even more delicious with cranberry sauce swirled through the batter. Cranberries also add a pop of freshness to my Cranberry Almond Ricotta Cake. Dried cranberries are the sweetest form of cranberries and are so yummy in these Cranberry Raisin Pistachio Cookies.
THESE CRANBERRY WHITE CHOCOLATE SCONES ARE:
- PANTRY FRIENDLY: Made with a simple list of ingredients, I’m willing to bet you have most of these ingredients on hand!
- BUTTERY: Buttery….just like a good scone should be!
- CRUMBLY: In other words, perfectly tender.
- EASY AND QUICK: You’ll be surprised how simple they are to make. For some reason, I always thought scones were hard to make. The truth is, scones are super easy and quick to make. They’re made with baking powder instead of yeast and don’t require a lot of kneading or any chill time.
WHITE CHOCOLATE CRANBERRY SCONE INGREDIENTS
- Baking Powder
- Unsalted Butter
- Heavy Cream: Milk can also be used.
- An Egg Yolk
- Brown Sugar: Use light or brown
- Vanilla Extract: For extra flavor
- Cranberries: I used frozen, but fresh and dried cranberries also work. (See below for more info).
- White Chocolate: I used white chocolate chips, but you can also chop some. You can also substitute semi-sweet chocolate here.
- Coarse Sugar: For sprinkling
USING FRESH OR FROZEN CRANBERRIES
Fresh cranberries are generally found in the produce section of North American grocery stores in the fall. If you can’t find fresh cranberries, there’s a good chance you’ll some frozen ones in the frozen foods aisle.
USING FROZEN CRANBERRIES
If you use frozen cranberries, there’s no need to thaw them first. Just add them frozen. There is a chance that frozen cranberries will bleed slightly as they’re mixed in. Mine did and I actually liked the streaks of pink they added!
I personally prefer using fresh or frozen cranberries because I find them a bit juicier than dried. That said, you can use dried cranberries in this recipe. Dried cranberries are sweeter than fresh or frozen, but that works here since these scones are not overly sweet.
TIPS FOR MAKING CRANBERRY SCONES
- Don’t Overwork the Dough: We want a light texture and overworking the dough will result in a dense, heavy texture.
- Cut the Butter into the Dough: Similar to pie dough, you want to work the butter into small, pea sized pieces of butter. A pastry cutter works best for this. If you don’t have one, you can use two forks or your fingertips.
- Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. Cold butter will help make our scones nice and flaky. Unlike most recipes which call for room temperature ingredients, you’ll want to make sure to use cold eggs, cold cream, and definitely cold butter.
- Freeze and Grate Your Butter: I know it sounds/feels funny, but I definitely recommend freezing your butter. Just stick it in the fridge the night before or a few hours before making the scones. You can then chop the butter into cubes or grate it using the large holes of a box grater. Place the butter back into the freezer for at least 15 minutes after grating it.
- Chill the Scones Before Baking: Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, pop them on a baking sheet and chill for at least 15 minutes before baking.
Those were a lot of tips, but the bottom line is keep your ingredients cold and avoid overworking the dough!
HOW TO ENJOY THESE SCONES
These scones are a delicious treat anytime of the day or year. I especially love making them for a holiday breakfast!
Scones are best eaten fresh and straight from the oven. Hot tip! To make sure they are fresh for your holiday table, refrigerate your shaped scone dough the night before and pop them in the oven the next morning before breakfast!
WHAT TO TOP SCONES WITH
- Coarse Sugar: The recipe calls for a generous coating of coarse sugar before baking. The sugar adds additional sweetness and a slight crunchy layer.
- Melted White Chocolate: To make these scones even more decadent, drizzle them with melted white chocolate. Once the scones are cooled, simply melt some white chocolate and drizzle it over the scones. Drizzle it over all of them, or give your friends and family the option to add white chocolate if they like!
I truly can’t wait for you to make these Cranberry White Chocolate Scones. They’re perfectly moist and tender, perfectly sweet and perfectly festive. Bonus! As special as they are, they also happen to be super easy to make!Print
Cranberry and white chocolate go so well together and are especially delicious in these moist, buttery Cranberry White Chocolate Scones!
- 2 cups flour, plus more for work surface
- 3 tablespoons sugar
- 3 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, frozen
- 1 cup plus 2 tablespoons heavy cream
- 1 egg yolk
- 1/4 cup plus 2 tablespoons brown sugar, light or brown, packed
- 1 teaspoon vanilla extract
- 1/2 cup cranberries, fresh or frozen
- 1/2 cup white chocolate chips
- coarse sugar, optional, for sprinkling
FOR THE TOPPING (OPTIONAL)
- 1/2 cup white chocolate chips, melted
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater. Return the grated butter to the freezer to stay cold as you prepare the rest of the ingredients.
- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Add the grated butter to the flour mixture and combine with your fingertips, two forks, or a pastry cutter until the mixture you have pea sized crumbs.
- Stir in white chocolate chips until just combined. Whisk to combine the heavy cream, egg yolk, sugar, and vanilla in a small bowl. Pour the wet ingredients over the flour mixture and stir until slightly til combined then stir the cranberries in until just combined. Do not overmix. Dough shouldn’t be too dry and should be somewhat sticky, but not too sticky. If dry there are some dry spots, add a bit more heavy cream and if it’s too sticky (sticking to your hands a lot), add a little more flour.
- Turn the dough out onto a lightly floured surface. Lightly flour your hands. Shape the dough into a circle about 1-1 1/2 inches thick. Aim for a circle between 6 and 8 inches. Use a sharp knife to slice the dough into 8 triangles. Place scones at least 2 inches apart on prepared baking sheets. Sprinkle tops of scones generously with granulated or coarse sugar. Refrigerate scones 15 minutes.
- Bake scones for 17-20 minutes or until golden brown around the edges and lightly browned on top.
- Allow scones to cool. Drizzle with melted white chocolate, if desired.
Keywords: Scones, cranberry, cranberries, white chocolate, breakfast, brunch