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!

Nutriscore Rating: 39/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

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.

Step 4

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Step 5

Slowly pour the wet ingredients into the dry mixture, stirring gently with a fork until a rough dough starts to form.

Step 6

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.

Step 7

Transfer the dough onto a lightly floured surface, gently patting it into a 1-inch thick circle. Avoid kneading to keep the scones tender.

Step 8

Using a sharp knife or a bench scraper, slice the dough into 8 equal wedges.

Step 9

Arrange the wedges on the prepared baking sheet, leaving some space between each scone.

Step 10

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.

Step 11

Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown around the edges.

Step 12

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.

Step 13

Serve warm, or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(898.2g)

Amount per serving	% Daily Value*
Calories	3820.1

Total Fat 199.7g	0%
Saturated Fat 125.5g	0%
Polyunsaturated Fat g
Cholesterol 608.4mg	0%
Sodium 1836.3mg	0%
Total Carbohydrate 471.1g	0%
Dietary Fiber 13.8g	0%
Total Sugars 262.5g
Protein 46.4g	0%

Vitamin D 41IU	0%
Calcium 472.9mg	0%
Iron 13.5mg	0%
Potassium 1143.3mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 4.8%

Carbs: 48.7%