These White Chocolate Cranberry Scones are the kind of baked treat I crave when I want something cozy, comforting, and just a little bit indulgent. The combination of creamy white chocolate and tangy dried cranberries gives each scone a perfect balance of sweet and tart. They come out golden on the outside, tender on the inside, and are incredibly easy to make from scratch. Whether I’m preparing a weekend brunch or just looking for a midweek pick-me-up, these scones never disappoint.
Why You’ll Love This Recipe
I love how these scones come together with simple pantry ingredients, yet the result feels like something from a bakery. The buttery dough creates a flaky, soft texture that contrasts perfectly with the chewy cranberries and smooth white chocolate. They’re ready in about half an hour, customizable, and make the whole kitchen smell amazing. These are great for breakfast, snack time, or even dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¼ cup granulated sugar
1 cup dried cranberries
½ cup white chocolate chips
¾ cup heavy cream
Directions
Step 1: Preheat the oven
I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix dry ingredients
In a large mixing bowl, I whisk together the flour, baking powder, and salt until well blended.
Step 3: Cut in the butter
I add the cold, cubed butter and use a pastry cutter or my fingers to work it into the flour mixture until it forms coarse crumbs.
Step 4: Add sugar, cranberries, and white chocolate
Next, I stir in the granulated sugar, dried cranberries, and white chocolate chips, making sure they’re evenly distributed.
Step 5: Mix in the cream
I pour in the heavy cream and gently mix everything together just until a dough forms. I avoid overmixing to keep the texture light.
Step 6: Shape and bake
I turn the dough out onto a floured surface, pat it into a 1-inch thick circle, and cut it into 8 wedges. I transfer the wedges to the prepared baking sheet and bake for 15 to 20 minutes, or until they’re golden brown on top.
Servings and timing
This recipe makes approximately 8 scones.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Each scone weighs about 75 grams and contains roughly 280 calories.
Variations
When I want to mix things up, I’ll swap the dried cranberries for dried cherries, blueberries, or even chopped apricots. Sometimes I use dark or milk chocolate chips instead of white for a richer flavor. A little orange zest or a pinch of cinnamon can also add a unique twist to the flavor profile without changing the structure of the dough.
storage/reheating
I store leftover scones in an airtight container at room temperature for up to 3 days. To enjoy them warm again, I pop one in the microwave for about 10 seconds, or place it in a toaster oven until just heated through. If I’ve made a large batch, I freeze extras in a sealed bag and reheat them straight from frozen when needed.
FAQs
What are White Chocolate Cranberry Scones?
They’re tender, buttery pastries filled with dried cranberries and white chocolate chips. The outside is golden and crisp, while the inside stays soft and fluffy. They’re ideal for breakfast, snacks, or dessert.
How can I make sure the scones are flaky?
I always use cold butter and work it into the flour quickly to keep the dough cool. This helps create those lovely, flaky layers. Also, I handle the dough as little as possible to avoid making the scones tough.
Can I use fresh cranberries instead of dried?
Yes, I can use fresh cranberries, but I usually chop them and toss them with a little sugar to reduce the tartness. They also release more moisture, so I keep an eye on the dough consistency and may need to add a touch more flour.
What if I don’t have heavy cream?
If I don’t have heavy cream, I sometimes use full-fat milk or a mix of milk and yogurt. It changes the texture slightly but still produces a nice, tender scone.
Can I freeze the dough?
Yes, I often shape the scones and freeze them unbaked. When I’m ready to bake, I put them straight into a preheated oven and just add a couple of extra minutes to the baking time.
Conclusion
These White Chocolate Cranberry Scones are one of my favorite go-to recipes when I want something comforting and satisfying with minimal effort. They’re simple, quick, and packed with flavor. Whether I enjoy them with a hot mug of tea in the morning or as an afternoon treat, these scones always bring a little extra warmth to my day.
These White Chocolate Cranberry Scones are golden, tender pastries with a perfect balance of sweet white chocolate and tangy dried cranberries. They’re easy to make and ideal for breakfast, brunch, or a cozy snack.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¼ cup granulated sugar
1 cup dried cranberries
½ cup white chocolate chips
¾ cup heavy cream
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in sugar, dried cranberries, and white chocolate chips.
Add heavy cream and mix gently just until a dough forms—do not overmix.
Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
Transfer wedges to prepared baking sheet and bake for 15–20 minutes until golden brown.
Notes
Swap cranberries with dried cherries, blueberries, or apricots for variation.
Use different chocolate chips like milk or dark for a new twist.
Add orange zest or cinnamon for added flavor depth.
Use fresh cranberries chopped with sugar if preferred.
Freeze unbaked scones and bake directly from frozen when needed.
