These White Chocolate Cranberry Scones have a very special place in my heart and we're bringing them out of the archives just in time for the holidays!
Back in my private chef days, I would make these Cranberry Scones dotted with white chocolate chips with the kids on a weekly basis. Every Friday after school we'd roll up our sleeves, whip out some scones, and bake them off so they had a treat the next morning for breakfast. Truly one of my fav memories of being a private chef and hanging with some of my favorite kids who are all grown up now and make me feel old!
But - these scones aren't just any old scones. I don't believe in a dry scone. I want it to be delicious regardless of if you're eating it on your own, or having it alongside some tea or coffee. And that means... it has to have a little moisture... which these do! They are absolute perfection.
Dotted with white chocolate chips and dried cranberries, these scones will make any breakfast or brunch a little more cheerful! Especially during the holidays. And if you need some more scone recipes - I have you basically 1000% covered:
- Blueberry Vanilla Goat Cheese Scones
- Strawberry White Chocolate Scones
- Savory Cheese and Scallion Scones
- Vanilla Coconut Scones
- Meyer Lemon Blueberry Scones
White Chocolate Cranberry Scones
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons white sugar
- 5 tablespoons unsalted butter, cold, grated into small pieces
- 1 ½ cup heavy cream
- 1 cup dried cranberries
- ½ cup white chocolate chips
For the Glaze (Optional)
- ¼ cup freshly squeeze lemon juice
- 1 cup powdered sugar
- ½ tablespoon melted butter
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the cranberries into the dry mixture along with the white chocolate chips. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Chill the dough for at least 20 minutes - 4 hours for best baking results.
- Preheat the oven to 400 degrees F.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
For the Glaze
- Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let harden before serving.