Cranberry White Chocolate Scones
Cranberry and white chocolate go so well together and are especially delicious in these moist, buttery Cranberry White Chocolate Scones!
Servings: 8 scones
Calories: 502kcal
Ingredients
- 2 cups all purpose flour plus more for work surface
- 3 tablespoons granulated sugar
- ⅓ cup brown sugar light or brown, packed
- 3½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground 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 Topping
- 1/2 cup white chocolate chips melted, optional
Instructions
- Line a baking sheet with parchment paper. Set aside.
- 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 sheet. Sprinkle tops of scones generously with coarse sugar, if desired. Refrigerate scones 15 minutes.
- Preheat oven to 400 F. 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.
Notes
Tips for making scones: Don't Overwork the Dough. Overworking the dough will result in a dense, heavy texture. Keep Your Ingredients Cold. Make sure to use cold eggs, cold cream, and cold butter. Chill the Scones Before Baking. Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, chill them for at least 15 minutes before baking.
Storage: Store leftover scones in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days.
Nutrition
Calories: 502kcal | Carbohydrates: 53g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 153mg | Potassium: 151mg | Fiber: 1g | Sugar: 28g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg