Each bite of these sweet, tender Cranberry White Chocolate Scones features tart cranberries, sweet white chocolate, and hints of vanilla and cinnamon. This recipe is easy and the scones are scrumptious!
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!
WHAT CAN I DO WITH CRANBERRIES?
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 gorgeous and super flavorful Orange Cranberry Pound Cake.
WHY YOU’LL LOVE THESE CRANBERRY WHITE CHOCOLATE SCONES
- THEY’RE PANTRY FRIENDLY: You probably have most of these ingredients on hand!
- BUTTERY: They are buttery just like a good scone should be!
- MOIST: The heavy cream in the batter gives these scones a nice moist texture.
- CRUMBLY: They are perfectly tender.
- EASY TO MAKE: They’re made with baking powder instead of yeast and don’t require a lot of kneading.
WHITE CHOCOLATE CRANBERRY SCONE INGREDIENTS
Below are a few notes about some of the ingredients. See recipe for full list of ingredients.
- Flour: Use all purpose. Make sure to spoon the flour into the measuring cup and level it off with a knife. Avoid dredging the cup into the flour as this will result in using too much flour.
- Baking Powder: For a nice rise.
- Heavy Cream: Milk can also be used. I don’t recommend skim or low fat milk as it will give you less flavorful scones.
- 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 used chopped white chocolate. Semi-sweet chocolate also works.
- Coarse Sugar: Turbinado sugar adds the perfect extra touch of sweetness and crunch! Check out this post on Turbinado sugar by Kitchn for more ways to use Turbinado sugar.
BAKING WITH CRANBERRIES
Fresh cranberries are found in the produce section of North American grocery stores in the fall and winter. If you can’t find fresh cranberries, there’s a good chance you’ll some frozen ones in the frozen foods aisle.
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 prefer using fresh or frozen cranberries. 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: Overworking the dough will result in a dense, heavy texture.
- Cut the Butter into the Dough: A pastry cutter works best for this. 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. It also makes 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: Stick the butter in the fridge at least 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. Scones are best eaten fresh and straight from the oven.
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 DO YOU PUT ON TOP OF SCONES?
- Coarse Sugar: Sprinkle some coarse sugar over the scones before baking for a little added sweetness and crunch!
- Melted White Chocolate: Once the scones are cooled, drizzle some melted white chocolate over the scones.
FREQUENTLY ASKED QUESTIONS
Store leftover scones in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days.
Stir your flour then lightly spoon it into your measuring cup. Use the back of a knife to level off the top of the flour. Alternatively, use a kitchen scale to weigh your flour.
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 granulated sugar
- 1/4 cup plus 2 tablespoons brown sugar, light or brown, packed
- 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 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, sugars, 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 coarse sugar, if desired. 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