Close your eyes and imagine a buttery scone, warm from the oven, flecked with chewy cranberries and silky pools of white chocolate. Yep, that’s what we’re baking today! These cranberry white chocolate scones are a sweet little moment of bliss—perfect with your morning cup or as a cozy addition to a brunch spread with family and friends. Let’s make something a little bit fancy (but not fussy!), right in your own kitchen.
Why You’ll Love This Recipe
My first job as a personal chef involved making brunch spreads that looked impressive and felt homemade. These scones were always part of the lineup—and now they’re a hit in my family’s weekend routine. They come together quickly, and there’s something so lovely about that combination of tart cranberry and creamy white chocolate. You’re going to adore them!
- Perfectly crisp on the outside, tender inside
- Delightfully sweet and tart—balance is everything!
- Comes together in under 45 minutes
- Freezer-friendly for make-ahead magic
- Elegant addition to breakfast, brunch, or afternoon tea
Ingredients Breakdown
Essentials
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and diced
- 1/2 cup (75 g) dried cranberries, roughly chopped
- 1/2 cup (90 g) white chocolate chips (or chunks!)
- 3/4 cup (180 ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon orange zest
Pro Tips
- Use high-quality white chocolate—look for one with cocoa butter listed in the ingredients.
- Chop dried cranberries if they’re large, so they disperse more evenly through the dough.
- Keep butter cold for flaky scone texture. I like to pop the diced butter in the freezer for 5 minutes before mixing.
- Instead of cream, buttermilk can be used for a tangier twist.
Step-by-Step Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold diced butter. Using a pastry cutter or your fingers, cut butter into the flour until the mixture looks like coarse crumbs with small pea-sized pieces.
- Stir in dried cranberries and white chocolate chips until evenly incorporated.
- In a separate bowl, whisk together cream, egg, vanilla, and orange zest if using.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until the dough begins to come together—don’t overmix.
- Turn the shaggy dough out onto a lightly floured surface. Gently pat it into an 8-inch round, about 1 1/2 inches thick.
- Cut into 8 wedges and transfer to the prepared baking sheet, leaving space between each.
- (Optional) Brush tops with a bit of cream and sprinkle lightly with sugar for a golden, sparkly finish.
- Bake for 16–20 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
- Cool scones on a wire rack for at least 10 minutes before serving.
- For extra flair, drizzle with a glaze made from melting 2 tablespoons white chocolate with 1 teaspoon cream.
Chef’s Tips and Tricks
- Don’t overwork the dough—less handling = flakier scones.
- Freeze butter to make it extra easy to cut in.
- High oven temp = ideal rise and golden crust.
- Chilling the shaped scones in the fridge for 15 minutes before baking can help them keep their shape.
- Cut scones with a sharp knife (not a serrated one) and press straight down—no sawing!
Recipe Variations and Serving Suggestions
- Swap dried cranberries for chopped dried cherries or apricots.
- Use dark chocolate chips for a bittersweet touch.
- Add chopped pistachios or sliced almonds for added texture.
- Serve with clotted cream, honey butter, or a smear of lemon curd.
- Turn them into mini scones for brunch bites—just adjust the bake time by a few minutes.
FAQs
Can I freeze these scones?
Absolutely! Freeze unbaked wedges on a tray, transfer to a freezer bag once solid. Bake from frozen—but add 3–5 extra minutes to the baking time.
Can I use fresh cranberries?
Yes, you can! Use 1 cup chopped fresh cranberries and add an extra tablespoon of sugar to balance the tartness.
What if I don’t have heavy cream?
Buttermilk is a great substitute and adds a slight tang. You could also try full-fat coconut milk for a dairy-free version.
Recipe Card
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, cold and diced
- 1/2 cup (75 g) dried cranberries, chopped
- 1/2 cup (90 g) white chocolate chips
- 3/4 cup (180 ml) heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1 tsp orange zest
Instructions:
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Whisk dry ingredients in a large bowl.
- Cut in cold butter until coarse crumbs form.
- Stir in cranberries and chocolate.
- Whisk together cream, egg, and vanilla.
- Combine wet with dry and gently bring dough together.
- Shape into an 8-inch round and cut into 8 wedges.
- Transfer to baking sheet. Optional: brush with cream and sugar.
- Bake 16–20 minutes until golden. Cool on wire rack before serving.
Nutrition: ~310 calories per serving
If you try these Cranberry White Chocolate Scones, I’d love to see your creations! Tag me on Instagram @thekitchensaid and leave a comment below letting me know how they turned out. Happy baking!
