White Chocolate Cranberry Scones are loaded with sweet white chocolate chips and tart bursts of cranberries in every bite. They are the perfect way to start the morning or treat yourself anytime of the day.
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What better holiday breakfast, brunch or afternoon treat than rich, decadent White Chocolate Cranberry Scones?
This recipe is the same easy scone recipe as my super popular recipe for White Chocolate Raspberry Scones, but replaces the fresh raspberries with frozen cranberries instead. These are absolutely perfect during the fall, Thanksgiving or Christmas holidays.
If frozen cranberries are a bit too tart for your tastes, you can use dried for an even sweeter treat.
If you love the combination of white chocolate and cranberries, you may also want to try this recipe for White Chocolate Chip Cranberry Cookies, as well.
Why This Recipe Works
They are simply delicious. Every bite of these scones is a mix of buttery dough, sweet white chocolate and tart cranberries.
This is a great recipe for breakfast with a cup of coffee or tea, or enjoy them as an afternoon snack for a happy little pick-me-up.
Scones can be served warm or at room temperature.
Step-By-Step Instructions
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (cut into small pieces)
- 1 egg
- 1 cup heavy cream (may need more or less)
- 1/2 cup white chocolate chips
- 3/4 cups frozen cranberries (can use fresh or dried)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 425°F.
Line a baking sheet with parchment paper.
Create!
Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
Chef’s Tip: make sure the butter is kept very cold for the best results. You can even place it in the freezer ahead of time, then use a box grater to grate it into the flour.
In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.
Stir the egg and cream mixture into the flour, adding extra heavy cream as needed (I usually use a full cup of heavy cream) to get the dough to just stick together.
Add the white chocolate chips and cranberries and combine. I find it easiest to get a little messy and just use my hands. The cranberries will most likely break apart some, but that’s okay, the dough will just turn a bit more pink. Any berries in the bottom of the mixing bowl can be pressed on top once the dough is formed in the next step.
Divide the dough in half and shape it into two round circles, about 1/2 to 3/4-inches high. Cut into 6 triangles.
Chef’s Tip: this is the point where if you want to freeze the scones dough, you can. Either wrap the disc whole tightly in plastic wrap, or cut the dough into triangles and wrap tightly with plastic wrap. Bake within a month for best results. If baking from frozen, you will need to add a few minutes to the bake time.
Place on the lined baking sheet. If the dough has become warm or sticky during shaping, place the baking sheet in the refrigerator or freezer to re-chill it prior to baking.
Bake for 10-12 minutes until just lightly browned on top.
Present!
Once cooled, drizzle with additional melted white chocolate, if desired.
Serve warm or at room temperature.
Tips & Techniques
- Make sure the butter is very cold for the best results.
- You can place the scones in the refrigerator or freezer to re-chill if the dough becomes warm or sticky while forming the rounds. Chilled dough bakes up best.
- Scones can be prepared the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
- Store leftover scones in an airtight container. Consume within 1-2 days for best results.
- To freeze scones, either wrap the disc whole tightly in plastic wrap, or cut the dough into triangles and wrap tightly with plastic wrap. Bake within a month for best results. If baking from frozen, you will need to add a few minutes to the bake time.
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White Chocolate Cranberry Scones
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter (cut into small pieces)
- 1 egg
- 1 cup heavy cream (may need more or less)
- 1/2 cup white chocolate chips
- 3/4 cups frozen cranberries (can use fresh or dried)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.2 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon salt
- Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.8 tablespoons unsalted butter
- In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.1 egg, 1 cup heavy cream
- Stir the egg and cream mixture into the flour, adding extra heavy cream as needed (I usually use a full cup of heavy cream) to get the dough to just stick together.
- Add the white chocolate chips and cranberries and combine. Any berries left in the bottom of the mixing bowl can be pressed on top once the dough is formed in the next step.1/2 cup white chocolate chips, 3/4 cups frozen cranberries
- Divide the dough in half and shape it into two round circles, about 1/2 to 3/4-inches high. Cut into 6 triangles.
- Place on the lined baking sheet. If the dough has become warm or sticky during shaping, place the baking sheet in the refrigerator or freezer to re-chill it prior to baking.
- Bake for 10-12 minutes until just lightly browned on top.
- Once cooled, drizzle with additional melted white chocolate, if desired.
- Serve warm or at room temperature.
Notes
- Make sure the butter is very cold for the best results.
- You can place the scones in the refrigerator or freezer to re-chill if the dough becomes warm or sticky while forming the rounds. Chilled dough bakes up best.
- Scones can be prepared the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
- Store leftover scones in an airtight container. Consume within 1-2 days for best results.
- To freeze scones, either wrap the disc whole tightly in plastic wrap, or cut the dough into triangles and wrap tightly with plastic wrap. Bake within a month for best results. If baking from frozen, you will need to add a few minutes to the bake time.
Jen says
These are so good! My in-laws are in town for the holidays and I’ve been making these for them and the kids for breakfast. Everyone loves them.