Cranberry and White Chocolate Scones
Delight your taste buds with these irresistible Cranberry and White Chocolate Scones—perfectly golden on the outside and tender on the inside. Bursting with tart dried cranberries and creamy white chocolate chips, these scones offer the ultimate balance of sweet and tangy flavors. Made with simple pantry staples like all-purpose flour, butter, and heavy cream, this recipe comes together in just 35 minutes, making it ideal for breakfast, brunch, or an afternoon treat. The optional sprinkle of turbinado sugar adds a delightful crunch and touch of sweetness to every bite. Whether served warm with a dollop of clotted cream or paired with your favorite cup of tea, these homemade scones promise to become a new favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg
- 0.5 cup dried cranberries
- 0.33 cup white chocolate chips
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold butter into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, vanilla extract, and egg until combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until the dough just begins to come together (do not overmix).
Add in the dried cranberries and white chocolate chips, folding them into the dough until evenly distributed.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Be careful not to over-knead.
Pat the dough into a 1-inch-thick circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops of the scones with turbinado sugar for extra texture and sweetness.
Bake the scones in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and the edges are set.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 165.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 218 mg | 17% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
