I’ve been perfecting this cranberry white chocolate chip scone recipe for months, and I’m convinced it’s the secret to transforming any ordinary morning into something special. The combination of tart cranberries and creamy white chocolate creates an irresistible balance that’ll have your kitchen smelling like a high-end bakery. But there’s one vital technique that makes all the difference between dense, disappointing scones and the flaky, tender ones you’re craving.
Cranberry White Chocolate Chip Scones Recipe
I can honestly tell you that these cranberry white chocolate chip scones will become your new weekend obsession—they’re buttery, tender, and absolutely irresistible straight from the oven. What makes these scones truly special is the perfect balance of tart dried cranberries and creamy white chocolate chunks that melt just enough to create pockets of sweetness throughout each bite.
I’ve been perfecting this recipe for years, and I’m convinced that the secret lies in keeping your butter ice-cold and not overworking the dough, which creates those coveted flaky layers that make bakery-style scones so addictive. Each scone has a golden, slightly crispy exterior that gives way to a tender, almost cake-like crumb studded with ruby-red cranberries and creamy white chocolate that practically melts on your tongue.
The combination of textures is pure magic—you get that satisfying crunch from the exterior, the soft pillowy interior, and bursts of tartness from the cranberries that perfectly complement the rich sweetness of the white chocolate. For the most precise measurements of your ingredients, consider using a digital kitchen scale to ensure perfect results every time.
Trust me, once you smell these beauties baking in your oven, filling your kitchen with the most incredible buttery, vanilla-scented aroma, you’ll understand why this recipe has earned a permanent spot in my baking rotation, and I know it’ll earn one in yours too.
Ingredients
The magic of exceptional scones lies in the perfect balance of quality ingredients that work together to create those coveted tender, flaky layers. Cold butter is absolutely non-negotiable here—it’s what creates those beautiful pockets of steam that give scones their signature texture, so resist any urge to soften it first.
The combination of tart dried cranberries and creamy white chocolate chips creates an irresistible sweet-tangy contrast that makes these scones impossible to resist.
For the Scone Base:
- 2 cups all-purpose flour – The foundation that gives structure; don’t substitute with cake flour or you’ll lose that perfect crumb
- ⅓ cup granulated sugar – Just enough sweetness to complement the mix-ins without overpowering
- 1 tablespoon baking powder – Fresh baking powder is essential for that vital lift
- ½ teaspoon salt – Enhances all the flavors and balances the sweetness
- 6 tablespoons cold unsalted butter, cubed – The secret to flaky layers; freeze for 15 minutes before using for best results
- ⅔ cup heavy cream, plus extra for brushing – Creates tenderness while keeping the dough manageable (whole milk works if needed, but cream is worth it)
- 1 large egg – Adds richness and helps bind everything together
For the Star Players:
- ½ cup dried cranberries – Look for plump, slightly sweet varieties; if yours are too tart, soak in warm water for 5 minutes
- ½ cup white chocolate chips – Mini chips distribute more evenly, but regular size works perfectly fine
Optional Finishing Touch:
• Coarse sugar for sprinkling – This creates a beautiful sparkly crust that adds delightful texture contrast
How to Make the Best Cranberry White Chocolate Chip Scones
- Preheat your oven to 400°F (200°C) and line a large stainless steel baking sheet with parchment paper.
Starting with a properly heated oven guarantees your scones will rise beautifully and develop that golden, flaky exterior we’re after.
The parchment paper prevents sticking and makes cleanup a breeze—trust me, you’ll thank yourself later when these babies lift right off the pan.
- In a small bowl, toss the dried cranberries with 1 tablespoon of flour from your measured amount.
This simple trick prevents the cranberries from sinking to the bottom during baking.
The light flour coating helps them stay suspended throughout the dough, giving you perfectly distributed bursts of tartness in every bite instead of a cranberry-heavy bottom.
- Whisk together the remaining flour, sugar, baking powder, and salt in a large mixing bowl.
Proper mixing of your dry ingredients guarantees even distribution of the leavening agent, which means consistent rise and texture throughout your scones.
No one wants a flat spot because the baking powder clumped together in one corner!
- Cut the cold butter into small cubes and add to the flour mixture.
Cold butter is absolutely vital here—it should come straight from the refrigerator.
When cold butter hits the hot
Chef Tips
gluten too much, resulting in tough, chewy scones instead of tender, crumbly ones. I recommend mixing ingredients just until combined. Don’t overwork the dough.
For perfect scone texture, keep butter cold and handle minimally. Set your baking temperature to 400°F for golden exteriors and fluffy interiors.
I always chill shaped scones briefly before baking.
Nutrition
These scones provide a balanced combination of carbohydrates, healthy fats, and protein to fuel your day. The cranberries add natural antioxidants while the white chocolate chips contribute to the overall energy content.
| Nutrient | Amount per Scone |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 320mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 2g |
| Total Sugars | 18g |
| Protein | 5g |
| Vitamin C | 3mg |
| Calcium | 85mg |
| Iron | 1.8mg |
What You’ll Love About This Cranberry White Chocolate Chip Scones
These delightful scones bring together the perfect balance of tart cranberries and creamy white chocolate in every single bite. You’ll find yourself reaching for seconds before you’ve even finished your first one, and trust me, that’s completely normal when something tastes this amazing.
- Quick and Easy Weekend Treat – With just a few simple ingredients and about 30 minutes from start to finish, you can have warm, bakery-quality scones ready for your morning coffee or afternoon tea without any complicated techniques or special equipment.
- Perfect Balance of Flavors – The sweet white chocolate chips complement the tangy dried cranberries beautifully. This creates that ideal sweet-and-tart combination that makes your taste buds do a little happy dance with every bite.
- Impressive Yet Foolproof – These scones look and taste like they came from an expensive bakery. They’re actually quite forgiving to make, so even if you’re new to baking or haven’t touched your mixing bowls in months, you’ll still end up with something absolutely delicious.
Cranberry White Chocolate Chip Scones
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream for brushing
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add cold butter cubes and cut into flour mixture using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized butter pieces.
- Stir in cranberries and white chocolate chips.
- In a separate bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Don’t overmix.
- Turn dough onto a lightly floured surface and gently pat into an 8-inch circle about 3/4-inch thick.
- Cut into 8 wedges and place on prepared baking sheet, spacing them 2 inches apart.
- Brush tops with remaining 2 tablespoons heavy cream and sprinkle with coarse sugar.
- Bake for 18-20 minutes until golden brown on top and cooked through.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Keep butter cold for the flakiest texture.
- If cranberries are very dry, soak them in warm water for 5 minutes and pat dry before using.
- Scones are best served warm and consumed within 2 days.
Frequently Asked Questions
Can I Make These Scones Ahead of Time and Freeze Them?
Yes, you can! I recommend make ahead preparation by shaping the scones, then placing them on a baking sheet for freezer storage. Once frozen solid, transfer to freezer bags for up to three months.
What’s the Best Way to Store Leftover Cranberry White Chocolate Scones?
I recommend storing leftover scones in an airtight container at room temperature for up to three days. For ideal moisture retention, you can add a paper towel to absorb excess humidity and keep them fresh.
Can I Substitute Dried Cranberries With Fresh Cranberries in This Recipe?
Yes, you can substitute fresh cranberries, but I’d recommend tossing them in flour first and adding extra sugar since fresh cranberries lack dried cranberries’ concentrated cranberry sweetness and create different texture differences.
How Do I Prevent the White Chocolate Chips From Sinking to Bottom?
I’ll toss your white chocolate chips in flour before folding them into the dough. This coating prevents sinking and guarantees even distribution. For scone texture tips, consider white chocolate alternatives like chunks instead of chips for better stability.
Can I Make Mini Scones Instead of Regular Sized Ones?
Yes, you can make mini scones! I’ll adjust scone sizes by cutting smaller portions and reduce baking time to 12-15 minutes. These baking adjustments guarantee your mini scones cook evenly without overbaking.
