These Cranberry White Chocolate Scones are buttery, golden, and bursting with festive flavor! Perfect for holiday mornings, winter brunches, or a sweet weekend treat, they’re studded with tart dried cranberries and melty white chocolate chips, then finished with a dreamy white chocolate drizzle. Best of all? They come together in under 30 minutes with pantry staples, no mixer needed!
If you love scones and tea party recipes, try my Apple Scones , Apple Cinnamon Scones, Chicken Salad Tea Sandwiches, and Cucumber Sandwiches with Cream Cheese!
These Cranberry White Chocolate Scones feature the combo of cranberries and white chocolate. Sweet, tangy, and just a little bit fancy. These scones pair perfectly with a cozy mug of coffee or a cup of tea. I always love making scones for easy entertaining, as they are so elegant but simple to prepare. They are a beautiful addition to a Christmas morning spread or winter brunch board! Serve them as part of a Holiday brunch with my Santa Pancakes for the kids or my complete Pancake Charcuterie Board for a crowd!
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Recipe Highlights
- Perfect balance of sweet and tart with dried cranberries and white chocolate
- Flaky and tender thanks to cold butter and heavy cream
- Easy one-bowl method. No mixer required!
- Festive look and flavor, great for holidays or winter brunches.
- Ready in under 30 minutes!
Ingredient Notes
- All-purpose flour: Be sure to spoon and level for accurate measurement.
- Granulated sugar: Adds just the right amount of sweetness to the dough.
- Baking powder: Gives the scones their lift, make sure it’s fresh!
- Salt: Balances the sweetness and enhances flavor.
- Cold unsalted butter: Key to those flaky layers. Keep it cold!
- Dried cranberries: Their tartness pairs beautifully with the white chocolate.
- White chocolate chips or chunks: Use high-quality chocolate for the best melt and flavor.
- Heavy cream: Adds richness and moisture to the scones.
- Large egg: Helps bind everything together and adds a bit of richness.
- Vanilla extract: Rounds out the flavor with cozy warmth.
How to Make Cranberry White Chocolate Scones
- Step 1: Cut the cold butter into the dry ingredients using a pastry blender.
- Step 2: Mix in cranberries and white chocolate.
- Step 3: Whisk together the wet ingredients.
- Step 4: Mix wet and dry ingredients.
- Step 5: Turn the dough onto a floured surface, form into an 8-inch disc, and cut into 8 scones.
- Step 6: Brush tops with cream and bake.
Charlotte’s Tips for making the best Cranberry and White Chocolate Scones
- Use very cold butter, pop it in the freezer for 5 minutes before cutting in.
- Work quickly to keep the dough cold and avoid overmixing.
- If the dough feels too sticky, dust with a little flour before shaping.
- For extra bakery-style scones, chill the cut wedges for 10 minutes before baking.
- Drizzle the white chocolate only once the scones are mostly cooled.
Recipe Variations
- Swap cranberries for chopped dried cherries or apricots.
- Add orange zest to the dough for citrus flavor .
- Try dark chocolate chunks instead of white chocolate for a richer flavor.
- Sprinkle coarse sugar on top before baking for a crunchy finish.
Recipe Substitutions
- Use half-and-half in place of heavy cream in a pinch.
- Try gluten-free all-purpose flour for a GF-friendly option. I have only used Bob’s Red Mill 1 to 1.
Storage Tips
These scones are best the day they’re baked, but will stay fresh in an airtight container at room temperature for up to 2 days. You can also freeze them unglazed: just thaw at room temperature and drizzle with white chocolate before serving.
Recipe
Cranberry White Chocolate Scones
These buttery Cranberry White Chocolate Scones are soft, flaky, and filled with sweet-tart dried cranberries and creamy white chocolate chips. Topped with a luscious white chocolate drizzle, they’re the perfect bake for winter brunches, holiday mornings, or cozy weekends at home. No mixer needed and ready in under 30 minutes!
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- ⅔ cup dried cranberries
- ½ cup white chocolate chips or chunks plus more for drizzle
- ½ cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup.
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In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a quick whisk to evenly distribute the ingredients.
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Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse, crumbly sand.
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Fold in the dried cranberries and white chocolate chips until they’re evenly scattered throughout the dough.
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In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
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Pour the wet ingredients over the dry mixture and stir gently with a spatula or wooden spoon until everything just comes together. Be careful not to overmix—the dough should be slightly shaggy.
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Lightly flour your work surface and turn out the dough. Shape it into a circle about 8 inches in diameter and roughly ¾ inch thick.
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Slice the dough into 8 even wedges and carefully transfer them to your prepared baking sheet.
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Brush the tops of each scone with a bit of extra cream to help them bake up beautifully golden.
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Bake for 15 to 18 minutes, or until the scones are puffed and golden around the edges. Let them cool for a few minutes on the pan.
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While the scones cool slightly, melt a few extra white chocolate chips in the microwave, stirring between short bursts until smooth. Drizzle generously over the cooled scones for the perfect sweet finish.
Notes
- Use very cold butter, pop it in the freezer for 5 minutes before cutting in.
- Work quickly to keep the dough cold and avoid overmixing.
- If the dough feels too sticky, dust with a little flour before shaping.
- For extra bakery-style scones, chill the cut wedges for 10 minutes before baking.
- Drizzle the white chocolate only once the scones are mostly cooled.
I hope you love these White Chocolate Cranberry Scones. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
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