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–+ servings
White chocolate cranberry scone ready to serve on white plates.
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5 from 1 vote

Cranberry White Chocolate Scones

Cranberry White Chocolate Scones are loaded with cranberries and white chocolate for a tender scone that crumbles in all the right places! 
Prep Time20 minutes
Cook Time18 minutes
Refrigeration20 minutes
Total Time58 minutes
Course: Breakfast and Brunch, Desserts
Cuisine: English
Servings: 8 scones
Calories: 392kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Scones

  • 2 cups flour (spoon and level)
  • ⅓ cup sugar
  • 1 Tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup salted cold butter (frozen if possible)
  • 2 teaspoons vanilla extract
  • ⅔ cup fresh or frozen cranberries (if frozen, do NOT thaw)
  • ½ cup white chocolate chips
  • ¾ cup heavy cream (minus 2 Tablespoons for brushing the tops)

Glaze

  • 3 Tablespoons heavy cream
  • ⅓ cup white chocolate melts (chopped into small pieces)
  • 1 cup powdered sugar

Instructions

Cranberry Scones

  • Line a baking sheet with parchment paper and preheat the oven to 400ºF.
  • In a mixing bowl combine flour, sugar, baking powder, and salt. 
  • Grate the butter with a cheese grater and use a pastry cutter or fork to cut the butter into the flour until the pieces are about the size of a pea.
  • Add the cold cream (¾ cup minus 2 Tablespoons for tops) and vanilla extract. Mix with a rubber spatula, pressing as you mix to start forming a crumbly mixture. 
  • Toss in the cranberries and white chocolate chips and gently stir to combine.
  • Transfer dough to a clean counter and gently knead it into an 8-inch circle. Do not over mix.
  • Use a knife to cut the scones into 8 pizza shaped wedges. Refrigerate 20 minutes before baking. 
  • Brush tops of dough with 2 Tablespoons reserved heavy cream. Bake for 18-20 minutes until the tops are golden brown. Remove from oven and place on a cooling rack until cooled completely. Glaze when cool.

Glaze

  • Heat cream in microwave in a liquid measuring cup or microwave safe bowl.
  • Add the white chocolate melts and let them sit covered in the hot cream for a few minutes. Stir until smooth.  If they won’t melt completely, microwave them at 20 second intervals until creamy. 
  • Add the powdered sugar and mix well. Drizzle glaze over cooled scones.

Notes

    • It’s important that the heavy cream and butter be cold, straight from the fridge when adding. The colder it is the more fluffy, soft, and moist your scones will be. 
    • Freeze the butter overnight and use a cheese grater to grate it into the flour. 
    • If the mixture is sticking to your hands too much, flour your hands but be careful not to over-flour them. You don’t want to introduce too much extra flour to the mixture or your scones will be dry.
    • Make sure you use the spoon and level method to measure. If your dough is too dry add another tablespoon or two of cream.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Sodium: 340mg | Potassium: 99mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg