White Chocolate Cranberry Scones

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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!

White Chocolate Cranberry Scones from www.whatsgabycooking.com (@whatsgabycookin)

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.

White Chocolate Cranberry Scones from www.whatsgabycooking.com (@whatsgabycookin)

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:

White Chocolate Cranberry Scones from www.whatsgabycooking.com (@whatsgabycookin)

White Chocolate Cranberry Scones

5 from 1 vote
The most perfectly moist White Chocolate Cranberry Scones that make for an excellent addition to any breakfast or brunch spread
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American, English
Servings 10 people


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons white sugar
  • 5 tablespoons unsalted butter, cold, grated into small pieces
  • 1 1/2 cup heavy cream
  • 1 cup dried cranberries
  • 1/2 cup white chocolate chips

For the Glaze (Optional)

  • 1/4 cup freshly squeeze lemon juice
  • 1 cup powdered sugar
  • 1/2 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.


If you want to freeze scones, save the glaze until thawing and serving.

Nutrition Information

Calories: 411kcal | Carbohydrates: 51g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 268mg | Potassium: 101mg | Fiber: 1g | Sugar: 30g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 1mg


  1. Ooh yum. I agree… if my boyfriend made me these, or any breakfast in bed, nothing else would be necessary. I think that means I would be getting cereal in bed though. 🙂

    What do you think about making these with fresh or frozen cranberries (sliced), as opposed to dried cranberries?

    1. Megan – Frozen or Fresh Cranberries will work too! Be careful with the frozen ones because they have a tendency to bleed on the batter which just turns it a little bit red!

  2. i love scones for breakfast! i also love having frozen scones on hand to throw in the oven in the morning for an easy breakfast. thanks for the recipe now i can make my own instead of buying the frozen ones from joan’s =)

  3. I have always LOVED scones. They can be a little dry though – all the more reason to use some yummy preserves! I am going to try these, as they will be perfect for the little nibbling I do off and on at work. Thanks for the gorgeous photos. I can’t wait for my garden to start blooming!!!

  4. Yum!! I just recently started liking scones, and if these aren’t dry I will like them even more! Definitely a recipe I need to try!

    1. Light cream would def work… not quite sure about the buttermilk. My vote is for the light cream!

  5. I too used to spend my summers in the UK. Never did understand the scone thing as a kid….now on the other hand I love ’em. (the clotted cream served with them was another ick)

    These look so tasty. Nice to add in the roses, they tell such a nice story. Hope you guys have a great Valentine’s day 🙂

  6. 5 stars
    This recipe was awesome. Very easy to follow and a big hit with the family. I love scones, and I always thought they were super difficult to make. These took no time and are just the right scone consistency. Will definitely be making these again!

  7. I have made these scones several times and they always get rave reviews. I am serving them in 2 days and wondered if I could make the dough ahead of time and put the biscuits in the refrigerator for 2 days before baking.

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