Cranberry White Chocolate Chip Scones

Cranberry White Chocolate Chip Scones

There’s something magical about biting into a warm scone fresh out of the oven.

With their golden crusts and tender interiors, these Cranberry White Chocolate Chip Scones will make your mornings feel like a cozy hug.

Whether you’re hosting brunch or just treating yourself to an indulgent snack, this recipe is as easy as it is delightful.

Plus, they come together in under an hour—no fancy techniques required!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Mix Your Dry Ingredients
Start by whisking together flour, sugar, baking powder, and salt in a large mixing bowl. This ensures everything is evenly distributed so each bite has the perfect balance of sweetness and structure.

Step 2: Cut in the Butter
Now comes the fun part! Use a pastry cutter (or even your fingers if you’re feeling adventurous) to cut cold butter into the dry ingredients until the mixture resembles coarse crumbs. Pro tip: Keep that butter chilly—it’s what makes your scones oh-so-flaky!

Step 3: Add Wet Ingredients and Mix-Ins
In a separate bowl, whisk together heavy cream, vanilla extract, and an egg. Pour this luscious liquid over your crumbly mixture, then gently fold in dried cranberries and white chocolate chips. The key here? Don’t overmix! A light hand keeps those scones nice and tender.

Step 4: Shape and Chill
Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Slice it into wedges, place them on a baking sheet, and pop them in the fridge for 15 minutes. Chilling helps the scones hold their shape while baking.

Step 5: Bake Until Golden
Brush the tops with a little extra cream for that irresistible shine, then bake until the edges turn golden brown. You’ll know they’re done when your kitchen smells absolutely heavenly.

Step 6: Cool and Enjoy
Let the scones cool slightly before digging in. Serve them plain, drizzle with glaze, or pair with a steaming cup of coffee. Either way, you’re in for a treat!

Pro Tips

• Cold Ingredients Are Key: Always use cold butter and chilled cream to achieve maximum flakiness.
• Don’t Overwork the Dough: Handle the dough as little as possible to keep the texture light and airy.
• Customize Your Mix-Ins: Swap cranberries for cherries or white chocolate for dark chocolate—your call!
• Freeze for Later: Make the dough ahead of time, freeze unbaked scones, and bake straight from frozen when cravings hit.
• Glaze Optional but Divine: Drizzle a simple powdered sugar glaze over cooled scones for added decadence.

Storage Section

• Store leftover scones in an airtight container at room temperature for up to 2 days.
• For longer storage, wrap individually in plastic wrap and freeze for up to 3 months.
• Reheat frozen scones in the oven at 350°F (175°C) for 5-7 minutes to restore freshness.

Print Recipe

Cranberry White Chocolate Chip Scones

Cooking Method: Baking Cuisine: American Favorites Courses: Breakfast & Brunch, Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 15 mins Total Time 55 mins

Servings: 6 Calories: 320

Best Season: Fall, Winter

Dietary:

Nut Free Vegetarian

Description

A quick and easy scone recipe featuring tart dried cranberries and creamy white chocolate chips. These scones are perfect for holidays, weekend treats, or gifting to loved ones.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour
• ¹⁄₃ cup granulated sugar
• 1 tbsp baking powder
• ¹⁄₂ tsp salt
• ¹⁄₂ cup unsalted butter, cold and cubed
• ³⁄₄ cup dried cranberries
• ³⁄₄ cup white chocolate chips
• 1 large egg
• ¹⁄₂ cup heavy cream (plus more for brushing)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg, heavy cream, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the cranberries and white chocolate chips.
6. Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into 6 wedges.
7. Place the wedges on the prepared baking sheet, leaving space between each. Chill in the refrigerator for 15 minutes.
8. Remove from the fridge, brush the tops with additional cream, and bake for 18-20 minutes or until golden brown.
9. Allow the scones to cool slightly before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 35g12%

Dietary Fiber 2g8%

Sugars 18g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Ensure all ingredients are measured accurately for best results.
• If using fresh cranberries, reduce the amount slightly to avoid excess moisture.
• Adjust sugar levels based on personal preference.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Scones, Cranberry, White Chocolate, Breakfast, Baking