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The flavor combination of white chocolate and tangy cranberry is one of my favorites! Level up your scone game with this delicious white chocolate cranberry scones recipe. The little pops of tartness from the dried cranberries are perfect alongside the sweet white chocolate drizzle. The aroma of freshly baked scones will fill your home with holiday feels. This recipe gives you buttery, light scones for the perfect breakfast or brunch treat or part of a holiday dessert platter. I love that they can be prepped and frozen raw for quick baking anytime.
Make white chocolate cranberry scones and serve them warm from the oven with whipped or clotted cream and a side of fresh berries.
You might also like to try my cranberry tartlets, these white chocolate cranberry cupcakes, or sparkling frosted cranberry cookies.
Why You’ll Love It
The perfect scone texture: Buttery, flaky and tender with just the right amount of crumble.
Sweet and tart balance: The creamy white chocolate and tangy cranberries create a delicious contrast.
A 30-minute recipe: Whip them up quick as a flash.
White Chocolate Cranberry Scone Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Be sure to measure it correctly to avoid dense results.
Baking powder: Make sure your batch is fresh for light, perfectly risen scones.
Unsalted butter: Using cold butter is crucial for creating those buttery layers. Cut it into small pieces and work quickly to keep it chilled.
Heavy cream: Provides richness and moisture, contributing to the scones’ tender crumb.
Egg: Adds structure and helps bind the ingredients together for a cohesive dough.
Vanilla extract: Enhances the sweetness and adds warm, aromatic notes to the scones.
Dried cranberries: Their tartness contrasts beautifully with the sweet white chocolate, making each bite delicious.
White chocolate chips: Sweet and creamy, add a decadent touch and pockets of melt-in-your-mouth goodness.
How to Make White Chocolate Cranberry Scones
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: Combine flour, sugar, baking powder, and salt in a large bowl.
Cut in butter: Add cold butter and blend into the dry mix until the mixture resembles coarse crumbs.
Prepare wet ingredients: In a small bowl, whisk together heavy cream, egg and vanilla extract.
Combine wet and dry: Pour the wet mixture into the flour mixture and stir gently until just mixed.
Add mix-ins: Fold in dried cranberries and ½ cup of white chocolate chips.
Shape the dough: Form the dough into a 1-inch-thick circle on a lightly floured surface.
Cut and arrange: Slice into 8 wedges and place them on a baking sheet lined with parchment paper.
Bake: Bake at 375°F on the parchment lined baking sheet until golden brown.
Add white chocolate drizzle: Melt the remaining white chocolate chips, cool the scones slightly, then drizzle with melted chocolate.
Substitutions and Variations
Flour: Swap all-purpose flour for 1:1 gluten-free baking flour to make the scones gluten-free.
Heavy cream: Replace with coconut cream or buttermilk for a slightly different texture and flavor.
Dried cranberries: Use dried cherries, raisins or chopped dried apricots. These cranberry white chocolate scones can also be made with fresh cranberries. The baking time would need to be increased a little.
White chocolate chips: Try dark chocolate or milk chocolate chips.
Citrusy: Add a teaspoon of orange or lemon zest to the dough.
Nutty: Mix in chopped pecans, walnuts, or slivered almonds.
Spiced scones: Add a pinch of cinnamon or cardamom to the dry ingredients.
Berry variation: Substitute dried cranberries with fresh or frozen blueberries or raspberries (pat dry before adding).
Drizzle alternative: Replace the white chocolate drizzle with a simple powdered sugar glaze or a flavored icing, like orange or almond.
Serving Suggestions
Appetizer: Serve your scones to kick off your breakfast or brunch. They’re delicious with clotted cream, jam, or lemon curd.
Main: Serve biscuits and gravy, this breakfast skillet or my sausage and breakfast casserole for mains.
Dessert: End with baked French toast skillet or some pancake nachos.
How to Store Scones
Store: Keep shaped, unbaked scones tightly covered on a baking sheet in the refrigerator for up to 24 hours before baking. To store leftover baked scones, store them in an airtight container at room temperature. They will keep for up to 2 days at room temperature or in the refrigerator for up to 5 days.
Freezer: Shape the dough into scones, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. For leftover baked scones, wrap them individually in plastic wrap and place them in a freezer-safe bag.
Thaw: Unbaked scones can be baked directly from frozen. For leftover baked scones, thaw at room temperature before reheating.
Reheat: Warm leftover scones in a 350°F oven for 5 to 7 minutes.
Top Tips
Use chilled butter: Make sure your butter is cold. This helps get a flaky texture in your sweet scones.
Work lightly: Don’t overmix the dough. For light scones, mix until just combined.
Flavor booster: Add a sprinkle of orange zest to the dough for added flavor.
Coat the scones: Brush the scones with cream before baking for a golden, shiny finish.
Serve warm: They are at their best warm.
Experiment with different mix-ins: Try chopped nuts, orange zest or a sprinkle of cinnamon for variety.
White Chocolate Cranberry Scones FAQs
You can try whole milk or buttermilk, but the texture and flavor might be different.
Handle the dough as little as possible to prevent overworking it, which can lead to tough scones.
White Chocolate Cranberry Scone Recipe
White Chocolate Cranberry Scones
Ingredients
- 2 Cups all purpose flour
- 1/3 Cup white sugar
- 1 Tablespoon baking powder
- ½ Teaspoon salt
- ½ Cup unsalted butter, cold and cut into small pieces
- ½ Cup heavy cream
- 1 egg, large
- 1 Teaspoon vanilla extract
- ½ Cup dried cranberries
- ¾ Cup white chocolate chips
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the dried cranberries and ½ cup of the white chocolate chips.
- Transfer the dough to a floured surface and shape it into a circle about 1 inch thick.
- Cut the circle into 8 equal wedges and place them on the prepared baking sheet.
- Bake for 15 to 18 minutes or until the scones are golden brown.
- Melt the remaining white chocolate chips and allow the scones to cool slightly before drizzling them with melted white chocolate.
Notes
Work lightly: Don’t overmix the dough. For light scones, mix until just combined.
Flavor booster: Add a sprinkle of orange zest to the dough for added flavor.
Coat the scones: Brush the scones with cream before baking for a golden, shiny finish.
Serve warm: They are at their best warm.
Experiment with different mix-ins: Try chopped nuts, orange zest or a sprinkle of cinnamon for variety.
Nutrition
Take your scone skills to the next level with this white chocolate cranberry scones recipe. Each bite combines the burst of tart cranberries with the luscious sweetness of white chocolate. As they bake, your kitchen will be filled with the cozy, festive scent of fresh scones. These buttery, tender scones make an irresistible addition to any breakfast or brunch spread.
Other Scone Recipes to Try
- These ultra-savory cheddar bacon scones are easy to love.
- S’mores scones are loaded with lux chocolate and marshmallow flavors.
- I love the combination of nutty and citrusy in these lemon almond scones.
- Make these summer-fling pineapple scones with fresh tropical flavors.
- Rosemary cheddar biscuits are not scones but belong in that buttery, flaky category of baked goodness.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Cranberry and white chocolate is such a perfect match. The scones disappeared fast!
Could you freeze the dough and cook another day?
Thanks!
I’ve made before and they were super good.
I have not tried that. Next time I make them, I will give it a try.
Can you use dried cranberries instead of fresh cranberries?
I have not tried, but it other baking I can usually substitute with no problem. I would use less if using dried. For example, if a recipe calls for one cup of fresh or frozen cranberries, I would use ¾ cup of sweetened dried cranberries. I hope that helps.