Cranberry White Chocolate Scones
Indulge in the perfect balance of tart and sweet with these Cranberry White Chocolate Scones, a bakery-worthy treat that’s surprisingly easy to make at home. Featuring tender, buttery layers studded with chewy dried cranberries and creamy white chocolate chips, these scones are a delightful addition to breakfast, brunch, or an afternoon tea spread. A brush of heavy cream and a sprinkle of turbinado sugar lend a golden, crisp top with a touch of sparkle. Made with simple pantry staples and ready in under 35 minutes, this quick recipe combines classic baking techniques with irresistible flavor for a foolproof, crowd-pleasing result. Serve them warm or enjoy them the next day for a cozy, homemade treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Heavy cream (plus extra for brushing)
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 0.75 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.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed unsalted butter into the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Slowly pour the wet ingredients into the dry mixture, stirring gently with a fork until a rough dough starts to form.
Add the dried cranberries and white chocolate chips to the dough, mixing just enough to evenly distribute them. Be careful not to overwork the dough.
Transfer the dough onto a lightly floured surface, gently patting it into a 1-inch thick circle. Avoid kneading to keep the scones tender.
Using a sharp knife or a bench scraper, slice the dough into 8 equal wedges.
Arrange the wedges on the prepared baking sheet, leaving some space between each scone.
Brush the tops of the scones with a small amount of heavy cream, and if desired, sprinkle each with turbinado sugar for extra sweetness and crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown around the edges.
Remove from the oven and allow the scones to cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 88 mg | 2% | |
*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.
