Cranberry and White Chocolate Scones

If you love the combination of tart and sweet, these Cranberry and White Chocolate Scones will quickly become your favorite! They’re buttery, flaky, and perfect for breakfast or a cozy afternoon snack.

Looking for more delicious scones recipes? Here are a few more that we love – Cinnamon Maple Dulce de Leche Scones, Lemon Blueberry Scones, and Pumpkin Scones with Chocolate Chips.

The Perfect Holiday Scones

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. The cranberries add a delightful tang, while the white chocolate chips bring just the right amount of sweetness.

Pair them with a hot cup of cocoa, and you’ve got a treat that feels both indulgent and comforting!

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 –

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 – 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 – These white chocolate cranberry scones taste the best fresh from the oven – warm. soft, flavor-filled and totally amazing!

Baking Tips

Fresh vs. Frozen – I like to use frozen cranberries because they don’t bleed as much into the dough, but fresh cranberries taste good, too!

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 and a sprinkle of some course sugar.

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

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Cranberry and White Chocolate Scones Recipe

Servings: 8 people

If you love the combination of tart and sweet, these Cranberry and White Chocolate Scones will quickly become your favorite! They're buttery, flaky, and perfect for breakfast or a cozy afternoon snack.

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

• 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
• 1 cup fresh or frozen cranberries, Large ones should be cut in half. I used frozen as they leak 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

Instructions

• 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.
  

Notes

If the scones are spaced out they will take less time to cook than if they are all together, just be aware of this. They could take 20 minutes if all together in a round.
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.

Nutrition

Serving: 1 slice · Calories: 455 kcal · Carbohydrates: 50 g · Protein: 7 g · Fat: 26 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 0.5 g · Cholesterol: 93 mg · Sodium: 43 mg · Potassium: 250 mg · Fiber: 2 g · Sugar: 19 g · Vitamin A: 645 IU · Vitamin C: 2 mg · Calcium: 114 mg · Iron: 2 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: 30 minutes or less, baking, chocolate, fruit, sweets, treats

This post was featured in Taste of Home’s Holiday Baking Magazine in 2019.