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White Chocolate Cranberry Scones

White chocolate cranberry scones bake up with lightly golden tops and edges, tender centers, and pockets of sweet white chocolate and tart dried cranberries. Cut the dough into wedges and bake until golden for an easy breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 10 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold, cut into 1/2-inch pieces
  • 0.5 cup dried cranberries
  • 0.5 cup white chocolate chips
  • 0.5 cup heavy cream
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  4. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are about the size of small peas.
  5. Stir in the cranberries and white chocolate chips.
  6. Whisk the cream, egg, and vanilla in a small bowl.
  7. Pour the cream mixture into the flour mixture and stir just until a shaggy dough forms.
  8. Turn the dough onto a lightly floured surface.
  9. Gently pat it into an 8-inch round about 3/4 inch thick.
  10. Cut the dough into 8 wedges.
  11. Arrange the wedges on the prepared baking sheet.
  12. Bake for 18 to 22 minutes, until the edges and tops are lightly golden.
  13. Let the scones cool on the baking sheet for 10 minutes.

Notes

Keep the butter cold for tender scones. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly for up to 2 months. For a gluten-free version, use a 1:1 gluten-free baking flour blend.