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White Chocolate Cranberry Scones Recipe
Bake tender white chocolate cranberry scones in under 30 minutes with this easy recipe featuring sweet dried cranberries and creamy white chocolate chips.
White Chocolate Cranberry Scones are tender, lightly sweetened quick-bread pastries prepared from a base of all-purpose flour, cold butter, granulated sugar, baking powder, salt, and heavy cream or buttermilk. The dough is folded with tart dried cranberries and creamy white chocolate pieces—often brightened with a touch of vanilla or citrus zest—then shaped into wedges and baked until golden. Enjoyed warm or at room temperature, these scones are a popular option for breakfast spreads, casual brunches, or an afternoon coffee or tea break, offering a balanced contrast of buttery richness, tangy fruit, and mellow chocolate sweetness.
White Chocolate Cranberry Scones Recipe
Ready in about half an hour from start to finish, these scones are a practical way to upgrade any morning routine without fuss. The baked wedges keep well in the freezer, so you can reheat on demand for a bakery-level treat whenever the craving strikes.
Prep Time
35 minutes
35 minutes
Cook Time
25 minutes
25 minutes
Total Time
60 minutes
60 minutes
Ingredients
All-purpose flour 2 cups (about 250 g)
- Granulated sugar ½ cup (100 g)
- Baking powder 2 ½ tsp
- Fine salt ½ tsp
- Unsalted butter, very cold & cut in small cubes 6 Tbsp (85 g)
- Heavy cream (plus a little extra for brushing) ½ cup (120 ml)
- Large egg 1
- Pure vanilla extract 1 tsp
- Dried sweetened cranberries ½ cup (70 g)
- White chocolate chips or chopped white chocolate ½ cup (90 g)
- Optional coarse or sparkling sugar, for topping 1–2 Tbsp
- Optional finely grated orange zest (about 1 orange) 1 Tbsp
- Optional glaze confectioners’ sugar ½ cup (60 g)
- Optional glaze milk or additional heavy cream 1–2 Tbsp
Method
Preheat the oven to 400 °F (204 °C)
- Line a large baking sheet with parchment paper or a silicone baking mat and set it aside
- Whisk the all-purpose flour, granulated sugar, baking powder, and salt together in a large bowl
- Grate a frozen stick of unsalted butter on the large holes of a box grater
- Toss the grated butter into the flour mixture until the butter is evenly coated and the mixture resembles coarse crumbs
- Stir dried cranberries into the flour-butter mixture
- Stir white chocolate chips into the flour-butter mixture
- Whisk heavy cream, a large egg, and pure vanilla extract together in a separate bowl
- Pour the cream mixture over the dry ingredients
- Fold the wet and dry ingredients together with a rubber spatula until a shaggy dough forms
- Turn the dough out onto a lightly floured work surface
- Knead the dough gently just until it comes together, avoiding overworking
- Pat the dough into an 8-inch round disc about ¾-inch thick
- Cut the disc into 8 equal wedges with a sharp knife or bench scraper
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart
- Brush the tops of the scones with a little heavy cream
- Sprinkle coarse sugar over the tops for added crunch if desired
- Chill the baking sheet of scones in the refrigerator for 15 minutes
- Bake the scones until the tops are golden brown, about 20–25 minutes
- Remove the baking sheet from the oven and let the scones cool for 5 minutes
- Transfer the scones to a wire rack to cool completely
- Whisk confectioners’ sugar, milk, and vanilla extract together in a small bowl to make a glaze if desired
- Drizzle the glaze over the cooled scones and let it set for a few minutes before serving
Nutrition (whole recipe)
Calories
3100 kcal Protein
40 g Fat
147 g Carbs
405 g Fiber
11 g Sugar
208 g
3100 kcal Protein
40 g Fat
147 g Carbs
405 g Fiber
11 g Sugar
208 g
Notes
For the flakiest texture, grate frozen butter straight into the flour, then work it in with your fingertips just until shaggy—no over-mixing. Swap half the white chocolate for chopped pistachios if you like extra crunch, and sprinkle the tops with coarse sugar before baking for a crisp, bakery-style finish.
why this recipe
These white chocolate cranberry scones are worth every moment in the kitchen because they strike a delicate balance between tender, buttery crumb and bursts of sweet-tart flavor, elevating the classic teatime treat into something memorable. The creamy richness of melted white chocolate ribbons through the dough, playing against jewel-like cranberries that pop with bright fruitiness, while a hint of citrus zest lifts the entire pastry with fragrant freshness. Baked until the edges turn golden and the centers stay soft, each wedge emerges with a bakery-style aroma that feels both luxurious and comforting, making them an ideal companion to your morning coffee or an impressive offering for weekend brunch.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute fresh or frozen cranberries for the dried cranberries in this scone recipe?
Yes—fresh or frozen cranberries work, but use roughly the same volume (½ cup) chopped, then blot or toss them in a little flour so their extra moisture doesn’t make the dough soggy. Because they’re tarter and wetter than dried fruit, you may wish to add 1–2 extra tablespoons of sugar and expect the scones to bake 2–3 minutes longer.
Can I freeze the unbaked scone wedges and bake them straight from the freezer?
Yes—shape the dough into wedges, flash-freeze them on a tray until solid, then transfer to an airtight freezer bag for up to 2 months. Bake the frozen wedges directly on a lined sheet (no thawing needed), adding about 3–5 extra minutes to the original bake time; brush with cream and sprinkle sugar just before they go into the oven.
What’s the best way to store baked scones so they stay fresh?
Once the scones are completely cool, slip them into an airtight container or zip-top bag (layered with parchment so the tops stay crisp) and keep at room temperature for up to 2 days; a quick 5-minute warm-up in a 300 °F/150 °C oven revives their fresh-baked texture. For longer storage, wrap each scone tightly, freeze for up to 2 months, and reheat straight from frozen, adding a few extra minutes in the oven.