White Chocolate Cranberry Scones

White Chocolate Cranberry Scones

Soft, tender scones packed with white chocolate and dried cranberries! These make waking up on a chilly morning totally worth it.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings scones

Calories 211.16kcal

Author Karly Campbell

Ingredients

3 1/4 cups all-purpose flour
1/2 cup sugar
4 teaspoons 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

Instructions

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 moist.
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.
Turn mixture out onto a lightly floured surface and knead gently just until a soft dough forms, about 2 minutes.
Divide dough into three equal-sized balls. Flatten each dough ball with your hands into a seven-inch circle and cut each dough circle into eight triangles.
Place scones on prepared baking sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
Bake for 15-20 minutes or until bottoms and edges are lightly browned. Serve warm or at room temperature.
Store tightly covered on the counter for 3-4 days.

Notes

To freeze: Prepare the recipe up until baking and then place the unbaked scones on a cookie sheet in the freezer for 1 hour. After 1 hour, remove scones to a freezer safe plastic bag and freeze until ready to bake, up to 3 months. Bake scones directly from the freezer as directed above. Frozen scones will need an extra few minutes in the oven to cook completely.

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