Easy White Chocolate Cranberry Scones
White Chocolate Cranberry Scones are perfect not only for breakfast, but for brunch, or quite honestly any time of the day. These soft and flaky breakfast baked goods are easy to make and are simply delicious. These scones are full of white chocolate chips, dried cranberry seeds, and are drizzled with a powdered sugar glaze.
I don’t know about you but I haven’t tried a scone that I didn’t love. I think my favorite thing about them is that they are so versatile. You can use any fruit or other ingredient that your family prefers.
One scone recipe that I have found that everyone loves is the recipe for my . I mean, who doesn’t love chocolate chips, right?
Did I catch your eye in the photograph? Trying to figure out what those little red seeds are? Those are cranberry seeds. While they are not for sale yet, they will be soon. Head over to Ocean Spray’s site to learn more.
❤Why Should I Make This Recipe?
Besides the fact this recipe is easy, delicious, and perfect for any occasion or for no specific reason at all, here are a few other reasons why you should try this.
Versatile – you can switch out ingredients to fit your family’s taste.
Nutritious – it’s a great way to incorporate items such as cranberry seeds without them knowing it.
Budget-friendly – you will probably already have all of the ingredients in the pantry.
🥘Ingredients
Cranberry seeds – you can use dried cranberries or regular cranberries if you prefer.
Glaze – you can omit this step if you prefer to not have the glaze on top.
Unsalted butter – since you will be adding salt to this recipe, make sure to use unsalted butter so you can control the amount of salt in the recipe.
🔪Instructions
You will find the step-by-step directions at the bottom of the post inside the recipe card.
🧾Substitutions
- Fresh cranberries – you can use fresh or frozen.
- Orange extract – if you don’t have a fresh orange, orange extract will work too.
- Heavy cream – this sub will work in lieu of the milk.
📖Variations
- White chocolate chips – feel free to swap out and use chocolate chips instead. Or if you prefer, just leave the chips out.
- White chocolate drizzle – instead of the glaze, just melt some white chocolate chips and drizzle over the scones.
🥫Storage
You can keep leftover scones in the fridge in an airtight container for up to five days if they have a glaze that has milk in it.
If not, you can keep on the counter, in an airtight container for up to five days. But honestly, they won’t last that long because your family will devour them.
You can also freeze them for up to three months. Just wrap each scone in plastic wrap, then place them in a freezer-safe bag. To reheat, let them thaw overnight in the fridge and then reheat in the microwave for a few minutes.
Top Tips
- Make sure the butter is FROZEN. This is such an important step.
- To achieve light and flaky scones, the key is to not overmix the dough.
- When measuring out the dough, make sure to use the scoop with a spoon and level with a knife method.
- Chill the scones before baking. This will help them maintain their shape.
- Keep the dough cold. As you are putting the recipe together, it’s key to keep it cold.
FAQ About the Recipe
By making sure to only knead the dough just enough. Two minutes tops. Also, lightly flour the dough. Do not add too much when kneading it.
You add milk to help the ingredients stick together.
They are supposed to be moist. If they are too dry or hard, that means they are overbaked, or they were over messed with.
No, I don’t recommend it. Since they really take no time to make, it’s best to make them fresh.
White Chocolate Cranberry Scones
Equipment
- Large bowl
- Small bowl
- Baking Sheet
- Parchment paper or silicone mat
- Grater
Ingredients
- 2 cup all-purpose flour scooped with a spoon and leveled with a knife
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon orange zest
- 1/2 cup frozen butter grated
- 1/2 cup white chocolate chips
- 2 tablespoons cranberry seeds
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 cup milk
Glaze
- 1/4 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon orange zest
Instructions
- Place the butter into the freezer until it's needed.
- Preheat the oven to 400° degrees.
- In a large bowl, add in the flour, baking powder, salt, sugar, white chocolate chips, cranberry seeds and grate in the frozen butter.
- In a separate smaller bowl, whisk together the eggs, milk, vanilla, and orange zest.
- Combine the wet ingredients into the dry and mix together until they are just moistened. Do NOT overmix the dough.
- Spread the dough out onto a lightly floured silicone mat or parchment paper.
- Knead for two minutes tops.
- Flatten the dough into a circle shape that is about 1 inch high.
- Cut into triangles.
- Place the baking mat or parchment paper with the triangles on it onto a baking sheet and bake until they are lightly golden brown. Approximately 16 – 18 minutes. Do not overbake.
- Remove the scones from the oven.
- As they are cooling, prepare the glaze. In a medium sized bowl, add in the powdered sugar and the orange zest. Slowly add in the milk, 1 tbsp. at a time until you get your glaze to the consistency that you like.
- Spoon the glaze over the top of the warm scones. Serve immediately.
- If there are leftovers and they are glazed, place them in a air-tight container and store in the fridge up to one week. If they are NOT glazed, store them in a Ziploc bag on the counter for up to two days.
- To reheat them, place them in the microwave, on a microwave-safe plate for 10 -15 seconds. You just want them warmed up.
Notes
- Make sure the butter is FROZEN. This is such an important step.
- To achieve light and flaky scones, the key is to not overmix the dough.
- When measuring out the dough, make sure to use the scoop with a spoon and level with a knife method.
- Chill the scones before baking. This will help them maintain their shape.
- Keep the dough cold. As you are putting the recipe together, it’s key to keep it cold.
Nutrition
This post was sponsored by BabbleBoxx on behalf of Ocean Spray. I received the cranberry seeds to create a recipe to share with my readers and to introduce you to this exciting new product.