Cranberry White Chocolate Chip Scones
These delightful scones combine tart dried cranberries with sweet white chocolate chips for the perfect balance of flavors. The tender, flaky texture makes them ideal for breakfast, brunch, or an afternoon tea treat.
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.