White Chocolate Cranberry Scones
These WHITE CHOCOLATE CRANBERRY SCONES are so tender and moist thanks to the heavy cream. They’re loaded with sweet white chocolate and tart cranberries.
Now look here peeps. Anyone who reads my recipes knows I love chocolate chips. I mean, I looooove chocolate chips. My husband though, um, not so much. I know what you are thinking, and I don’t know what is wrong with him either.
White chocolate chips on the other hand…If I make something with those, I know our “compromises” are more likely to lean my way. I recently made some chocolate chip scones that I loved, and that motivated me to make some white chocolate scones for my hubby.
How to make cream scones:
This scone recipe is best when the recipe is followed closely.
First when you mix the ingredients together be patient with the cream. As you are mixing these together, it will seem like it isn’t getting moist enough, but stick with it. As you continue to mix it will all work out.
Then try to be sure that your dough balls are equal in size. As you shape your scones and cut them you want them to be very similar in thickness. This will help them bake evenly.
Homemade scones are surprisingly simple to make.
When rolling and cutting the scone dough to triangle shapes add copious amounts of flour to your preparation surface. This will help prevent the dough from sticking to the prep surface.
Be warned, these smell so good while they are baking. It is quite tempting to pull them out early and dig into them.
How to store and serve scones:
My homemade scone recipe makes 24 servings. Unless you are feeding a large group, you will have some leftovers.
Feel free to freeze these guys, before cooking them, until you are ready to serve. Just know when you cook the frozen scones they will take about 5 minutes longer to cook.
Scones are best served warm. In our family, we have been known to have the leftover scones at room temp the next morning for breakfast.
They are magnificent with a cold-brewed coffee!
Please check out these other cranberry recipes you will love!
Cranberry oatmeal bars are always a hit.
Cranberry cream cheese dip is delicious with your favorite cracker!
Cranberry bread is a great light breakfast snack.
And, of course, this perfect crust cranberry apple pie recipe is great for that pie craving we all get!
White Chocolate Cranberry Scones
Just in case you're not totally sick of baked goods and heavy cream yet, I thought I'd share this fabulous scone recipe. I love scones, but only when they are light and fluffy instead of dry and crumbly. This recipe is full of heavy cream which keeps the scones moist and delicious.
- 3 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 2 cups cold whipping cream
- 2 tablespoons butter melted
- Extra sugar for sprinkling
Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moistened. Turn mixture out onto a lightly floured surface and knead gently until a soft dough forms, about 2 minutes. Divide dough into three equal sized balls. Flatten dough into a seven inch circle (use your hands to flatten the dough out) and cut each dough circle into eight triangles. Place on cookie sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
Bake for 15-20 minutes or until lightly browned. Serve warm.
If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
This post was originally published January 2012. It was revised October 2019.