You will love these cranberry white chocolate scones because they are crisp on the outside and crumbly and tender inside. They are exploding with tart fresh cranberries and sweet white chocolate!
The holidays are coming whether we are ready for it or not. Don’t worry though, I’ve got you covered with these fluffy, yet crumbly scones. The tartness of the cranberries is perfectly matched with the sweet white chocolate chips and warm spices of nutmeg and cinnamon. These scones are what holiday breakfast and brunch dreams are made of!
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Cranberry white chocolate scones are my favorite holiday breakfast indulgence. They are a perfect addition to Thanksgiving or Christmas morning. Or just because you feel like treating yourself! They would also be amazing as an afternoon snack with coffee or tea.
TIPS FOR GETTING PERFECT SCONES
- Cold, cold, cold! Keeping the ingredients cold assists with achieving a tall and flaky scone. Cold dough also helps to keep the scones from spreading while baking.
- Freeze and grate your butter. Freezing the butter ahead of time helps the butter stay cold until it makes it to the oven. The grated butter also mixes better into the dry ingredients.
- Try not to overwork the dough or allow the ingredients to get warm. Too much messing with it can cause your scones to be tough and flat.
- Freeze the prepared scones while the oven preheats. Why? See tip #1.
LET’S MAKE CRANBERRY WHITE CHOCOLATE SCONES!
Place one stick (1/2 cup) of unsalted butter in the freezer at least one hour prior to starting the recipe. I usually put the butter in the freezer the night before baking.
In a medium to large bowl, whisk the flour, brown and white sugars, baking powder, salt, cinnamon and nutmeg. Pop this mixture in the refrigerator while you prepare the butter to keep the ingredients extra cold!
Then grate the butter. The small pieces of butter will incorporate into the dry ingredients better. The small cold pieces then melt and steam as the scones bake; creating tiny air pockets. The air pockets give the scone a tender and flaky center with a crisp or crumbly exterior.
Next work the butter into the dry ingredients using a pastry cutter or fork until the mixture looks like coarse meal. Add the cranberries and white chocolate and toss to combine.
Then whisk the heavy cream, egg and vanilla extract together and pour into the dry ingredients. Using a spatula (how cute are these?) lightly combine the wet and dry ingredients, working the dough as little as possible.
Gently form the dough into a ball. You can do this directly onto the prepared baking sheet or on a lightly floured surface. Flatten and pat the dough into an 8 inch circle and cut into 8 equal scones. Using the little bit of leftover heavy cream mixture (what is remaining in the bottom of the bowl you whisked them in) give each scone a light brush of the heavy cream. Add up to another tablespoon of heavy cream if needed. Sprinkle with coarse sugar, if using. Then place the scones in the freezer while the oven preheats.
Bake the scones for 20-25 minutes, until the tops are lightly golden. While the scones cool, make the white chocolate glaze. Drizzle the glaze over the mostly cooled scones and enjoy!
CAN SCONES BE MADE AHEAD OF TIME?
Yes! The recipe can be prepared up to the step of placing the scone dough into the freezer. Instead of placing the scones in the freezer, cover them and place in the refrigerator overnight. Proceed with baking the scones in the morning.
Alternately, you can freeze the baked and cooled scones for up to 2 months. Defrost overnight in the refrigerator or on the counter for a few hours and then warm to your liking prior to serving. In my opinion, scones are best enjoyed when fresh.
OTHER BREAKFAST RECIPES TO ENJOY
- Gingerbread Muffins with a Cream Cheese Cinnamon Drizzle
- Easiest Dutch Baby, Ever!
- Healthy Breakfast Cookies
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- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/2 cup butter, frozen*
- 1/2 cup heavy cream, plus 1 Tablespoon for brushing over scones prior to baking
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup cranberries
- 1 cup white chocolate chips
- Coarse Sugar (optional)
WHITE CHOCOLATE GLAZE
- ¼ cup white chocolate chips
- 2 tablespoons heavy cream
- Whisk flour, both sugars, baking powder, salt, cinnamon and nutmeg in a medium to large bowl. Place the bowl in the refridgerator to keep cold.
- Grate frozen butter and add to flour mixture. Use a pastry cutter or fork to combine until it looks like coarse meal.
- Gently fold cranberries and white chocolate chips into flour/butter mixture.
- Whisk heavy cream, egg and vanilla extract together and add to flour/butter/cranberry and white chocolate mixture.
- Nudge dough into an 8” circle on a lightly floured surface. Cut into 8 equal scones.
- Brush tops of scones with more heavy cream (approximately 1 tablespoon) and sprinkle with coarse sugar, if using.
- Place prepared scones in the freezer while the oven preheats to 400°F.
- Separate and bake on a silicone baking mat or parchment lined baking sheet for 20-25 minutes, until lightly golden.
- Make glaze while scones cool by warming 2 tablespoons heavy cream and pouring it over ¼ cup white chocolate chips. Stir until well incorporated.
- Drizzle glaze over cooled scones and enjoy.
*Freeze butter for a minimum of one hour, the colder the better. I usually throw it in the freezer the night before.
Overnight instructions: prepare the scones through step 6. Cover and refrigerate overnight. Skip step 7 and continue with the recipe the next day.
If you would like smaller scones ~ in step 5 divide the dough and create two 5 inch circles. Divide each circle into 8 scones, which will yield 16 total.
Scones taste best when eaten warm after baking, but will keep at room temperature for a day or two. You can freeze any leftover scones for up to 2 months; allow to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking.
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PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake
Royal Industries ROY GR 77 4" x 4" Heavy-Duty Box Grater
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Amount Per Serving: Calories: 491 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 80mg Sodium: 425mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 1g Sugar: 29g Sugar Alcohols: 0g Protein: 6g
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