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Let’s look at the ingredients you need for these tasty scones. - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 2/3 cup heavy cream - 1 large egg - 1 cup fresh or dried cranberries (coarsely chopped if dried) - 1/2 cup white chocolate chips - 1 teaspoon vanilla extract - 1 egg wash (1 egg whisked with 1 tablespoon water) for brushing - Optional: coarse sugar for topping Measurement conversions for different regions: - For those in the UK, use 240g of flour for 2 cups. - For those in Canada, stick to the same measurements as the US. Optional ingredients for added flavor: - You can add nuts like pecans or walnuts for crunch. - A pinch of cinnamon can give a warm spice note. - Zest from an orange or lemon can brighten the flavor. These ingredients come together to create soft, sweet scones that burst with flavor. The tartness of cranberries and the sweetness of white chocolate make this treat special. Enjoy making them! {{ingredient_image_2}} 1. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep scones from sticking. 2. In a large bowl, mix together the dry ingredients. Combine 2 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them well until they are evenly blended. 3. Now, add 1/2 cup of cold, cubed unsalted butter to the flour mix. You can use a pastry cutter or your fingers. Work the butter into the flour until it resembles coarse crumbs. It should look like sand. This step gives the scones a soft texture. 4. In another bowl, whisk together 2/3 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth. 5. Gradually pour this wet mixture into the dry ingredients. Use a spatula to stir gently until just combined. Be careful not to overmix. Overmixing makes the scones tough. You want them tender and light. 6. Carefully fold in 1 cup of chopped cranberries and 1/2 cup of white chocolate chips. Make sure they are evenly spread throughout the dough. 7. Lightly flour your work surface. Turn the dough out and knead it gently about 5 to 6 times. Shape the dough into a circle about 1 inch thick. 8. Use a sharp knife or pastry cutter to slice the dough into 8 equal wedges. Transfer them to the lined baking sheet. Brush the tops with the egg wash made from 1 whisked egg and 1 tablespoon of water. Sprinkle coarse sugar on top if you want. 9. Bake in your preheated oven for 15 to 18 minutes. They should turn a lovely golden brown when done. 10. Once baked, remove the scones from the oven. Let them cool slightly on a wire rack before serving. Enjoy your delicious cranberry white chocolate scones for breakfast! Using cold ingredients is key for great scones. Cold butter makes the scones flaky. It keeps the butter solid, creating pockets of air. These pockets lead to a light and soft texture. Use heavy cream straight from the fridge, too. Avoid common mistakes like overmixing the dough. If you mix too much, scones become dense. Stir until just combined, then fold in cranberries and chocolate gently. Another tip is to knead the dough only a few times. This helps keep the scones tender and light. Serve your warm scones on a lovely platter. A decorative touch makes them stand out. You can garnish with fresh cranberries or a light dusting of powdered sugar. This adds color and charm. For a tasty accent, try serving them with clotted cream or your favorite jam. These spreads complement the sweet and tart flavors well. Enjoy your scones fresh from the oven for the best taste! Pro Tips Use Cold Butter: Ensure your butter is very cold before incorporating it into the flour mixture. This helps create flaky layers in your scones. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones instead of tender ones. Chill the Dough: If you have time, chill the dough for about 30 minutes before shaping. This enhances the texture and makes the scones even more tender. Experiment with Add-ins: Feel free to substitute cranberries and white chocolate with other fruits or chocolates, such as blueberries or dark chocolate, for a personalized twist! {{image_4}} You can easily change the recipe for dietary needs. Use gluten-free flour instead of all-purpose flour. This swap keeps the texture without the gluten. If you want to cut sugar, try using a sugar substitute. For flavor, add nuts like walnuts or pecans. These add a nice crunch. You can also mix in spices like cinnamon or nutmeg for warmth. Both options enhance the scone’s taste. Seasonal fruits can change the flavor of your scones. In summer, try adding blueberries or raspberries. In fall, diced apples work well. Each fruit brings its unique sweetness and tartness. You can also switch the chocolate. Dark chocolate adds a rich taste. For a fun twist, use peppermint chocolate during the holidays. It gives a festive feel to your scones. You can adjust the shapes for special occasions too. For parties, make smaller, bite-sized scones. They are perfect for sharing. Just remember to reduce the baking time slightly. To keep your cranberry white chocolate scones fresh, consider how you store them. For short-term storage, place your scones in an airtight container. This method helps them stay soft for up to two days at room temperature. If you want to store them for a longer time, use the freezer. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag. This way, they can last for up to three months. When you’re ready to enjoy your scones again, reheating is key. For the best taste, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Warm them in the oven for about 10 minutes. This method keeps them soft and fresh. If you are in a hurry, you can use a microwave. Heat them for about 15 to 20 seconds. Just be careful not to overheat, as this can make them tough. Enjoy your warm scones with a cup of tea or coffee! To make gluten-free cranberry white chocolate scones, swap all-purpose flour for a gluten-free blend. Look for a brand that includes xanthan gum. This will help mimic the texture of regular flour. You can also use almond flour or oat flour. Just remember, these may change the taste and texture slightly. Yes, you can freeze these scones. Here’s how: 1. Cool the baked scones completely. 2. Wrap each scone tightly in plastic wrap. This keeps them fresh. 3. Place the wrapped scones in a freezer bag. Squeeze out the air to avoid freezer burn. 4. Label the bag with the date. They last for about 2 months. 5. To thaw, leave them at room temperature. Or warm them in the oven for a few minutes. Serve cranberry white chocolate scones warm for the best taste. Pair them with: - Tea or coffee: The sweetness of scones goes well with these drinks. - Clotted cream: This adds a rich, creamy touch. - Jam or fruit spreads: Try raspberry or orange marmalade for a fruity contrast. These treats are perfect for breakfast or a cozy afternoon snack! We explored the key elements of making perfect scones, from ingredients to storage tips. You learned how to mix and shape the dough, ensuring a light texture. Remember to avoid overmixing and use cold ingredients for the best results. Feel free to experiment with flavors, and don’t forget about presentation. Store them well to keep them fresh. I hope you enjoy making and sharing scones with friends and family. Happy baking!

Cranberry White Chocolate Scones

Delicious scones made with cranberries and white chocolate, perfect for a cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 cup fresh or dried cranberries, coarsely chopped if dried
  • 1/2 cup white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash (whisked with 1 tablespoon water)
  • optional coarse sugar for topping

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a spacious mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until the mixture is evenly blended.
  • Next, add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mix achieves a coarse crumbly texture, similar to sand.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined.
  • Gradually pour the wet mixture into the dry ingredients. Using a spatula, gently stir until just combined—be careful not to overmix, as a tender scone is key!
  • Carefully fold in the cranberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Lightly flour your work surface, then turn out the dough and knead gently about 5 to 6 times, just until it holds together. Shape the dough into a circle, about 1 inch thick.
  • Using a sharp knife or pastry cutter, slice the dough into 8 equal wedges and transfer them to the lined baking sheet. Brush the tops with the prepared egg wash and sprinkle coarse sugar over them for added sweetness and texture, if desired.
  • Bake in your preheated oven for 15 to 18 minutes or until the scones turn a beautiful golden brown.
  • Once baked, remove the scones from the oven and let them cool slightly on a wire rack before serving.

Notes

Serve warm with clotted cream or jam for an elegant touch.
Keyword baking, cranberry, scones, white chocolate