Cranberry and White Chocolate Scones are a perfect festive breakfast! Soft and crumbly scones filled with fresh cranberries and chunks of oozing white chocolate.
A Fruity Breakfast Idea
I feel like I’ve waited all year to bake with cranberries and white chocolate again! I just love the combination of the tart cranberries against the sweet white chocolate. When the holidays come around, I crave homemade baked goods and there’s something about a homemade scone that just gets me every time. These scones are light and fluffy and they’re packed with plenty of fruit and chocolate. With so many wonderful flavors you’ll get something delicious in every single bite!
If that’s not enough to convince you to try this recipe, take a look at page 6 of the 2019 Holiday Baking issue of Taste of Home. That’s right, this delicious cranberry scone recipe was featured in the issue, so you know it’s good!
How to Make Cranberry & White Chocolate Scones
Something else I love about scones is how easy they are to make! You don’t need any equipment besides your hands to rub the butter into the flour and to shape the dough into a big round disc. Here’s how to make them.
Prep – Start by preheating your oven tot 400 degrees F (200 C). You’ll also want to line your baking sheet with either parchment paper or a baking mat.
Dry Ingredients – Next, you’ll want to put the sugar, flour, salt, baking powder and the cubes of butter into a large mixing bowl. Using your fingers, rub the butter into the dry ingredients. You’ll want to do this until it has a coarse texture like breadcrumbs. It’s okay to have small pea-sized lumps of butter in the mixture.
Add The Goodies – Stir in the white chocolate chips and cranberries until they’ve mixed in.
Wet Ingredients – In a smaller bowl, beat the eggs and whipping cream together using a fork. Pour the egg mixture into the flour mixture and gently stir everything together. If the mixture is still too crumbly, go ahead and add a little extra whipping cream. Add about 1 tablespoon at a time.
Form The Dough – Pour the dough mixture onto your baking sheet and then press it into a round disc. You’ll want the dough to be about a half of an inch thick.
Slice & Dice It – Cut the disc into wedges using a knife or a pizza cutter. I can usually yield about 6-8 wedges with this recipe. Spread the wedges out on the baking sheet leaving about an inch or two in between each one.
Heat’em Up – Sprinkle each cranberry scone with sugar and then place them in the oven. Bake them for about 13-17 minutes or until they’re golden and puffy.
Serve – They taste the best fresh from the oven – warm. soft, flavor-filled and totally amazing!
Split Them Up – After you cut the scones into wedges, you can leave everything in the shape of a disc. If you do this, they will take a few extra minutes to cook. I prefer to split them up so they cook faster but it’s entirely up to you.
When Are They Done – You’ll know these scones are done when they have risen and are a golden-brown color around the edges. They’ll also sound light when you tap on the tops of them.
Toppings – I love to drizzle the tops of these cranberry scones with melted white chocolate chips.
Storage – These scones should stay fresh for up to 4 days if you store them at room temperature in an airtight container. If you leave them out, they’ll get stale pretty quickly.
More Fruity Breakfast Recipes
- Fluffy Pumpkin Pancakes
- Easy Apple Turnover Recipe
- The Best Blueberry Muffins
- Belgian Waffles Topped With Strawberries
- Cranberry & Orange Sweet Bread
Now it’s your turn to try this simple recipe. Leave us a comment below and let us know what you thought of these cranberry and white chocolate scones. Don’t forget to subscribe to our newsletter so you can get all of our latest recipes sent straight to your inbox!
Cranberry and White Chocolate Scones Recipe
- 2 ½ cups all purpose flour
- 3 tbsp white sugar
- pinch of salt
- 1 stick unsalted butter, cold and cut into small cubes
- 2 tsp baking powder
- 1 cup white chocolate chips/chunks
- 1 cup fresh or frozen cranberries; large ones halved. , I used frozen as they leaked less into the dough
- 2 large eggs
- ½ cup heavy cream , (you may need 1-2tbsp more depending on how the dough comes together)
- additional white sugar , for sprinkling on top of the scones
- 2-3 oz additional white chocolate, melted
- Preheat the oven to 400F/200C and line a baking tray with a silicone mat.
- Place flour, sugar, salt, baking powder and cubes of butter into a large bowl and rub the butter into the flour with your fingers until you have a coarse breadcrumb texture. Some pea sized lumps of butter is fine.
- Add the white chocolate chips and cranberries and stir very briefly to evenly distribute.
- Place the eggs and ½ cup heavy cream into a bowl and beat lightly with a fork.
- Add the egg mixture into your flour mix and stir gently, until a soft, crumbly dough forms. You want it to hold if you press the dough together, but not be sticky and wet. If the mixture is still too crumble, add in the extra cream, 1tbsp at a time.
- Tip the dough onto your prepared baking tray and press into a large disc, around ½ an inch thick.
- Use a sharp knife or pizza cutter to cut the disc of dough into 6-8 wedges. At this stage you can leave the scones cut but together, or use a spatula to spread the scones around the baking tray with a 2 inch gap in between each one.
- Sprinkle some white sugar onto the top of each scones and then place in the oven for 13-17 minutes.
Scones are done when they are risen, golden around the edges and sound light when you tap on the top.
Leave to cool on the tray before drizzling melted white chocolate on the top.
Cranberry and White Chocolate Scones will keep in an airtight container, at room temperature for 4 days.
This post was featured in Taste of Home’s Holiday Baking Magazine in 2019!