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A White Chocolate Cranberry Scone on a white china plate with milk, pink cake stand with scones
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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.
Course Breakfast, Breakfast and Brunch, Brunch
Cuisine American
Keyword How to Make White Chocolate Cranberry Scones, White Chocolate Cranberry Scones, White Chocolate Scones
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 8

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
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon orange zest
  • ½ cup frozen butter grated
  • ½ cup white chocolate chips
  • 2 tablespoons cranberry seeds
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 cup milk

Glaze

  • ¼ cup powdered sugar
  • ¼ 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

Serving: 1g