A few months ago, I posted my recipe for maple oat scones, and I got a lot of great feedback about them, so I wanted to bring you my holiday version: Cranberry White Chocolate Scones. These are the same crumbly and tender scones I love to make, but with a holiday twist. The tart and chewy cranberries pair perfectly with the sweetness of the white chocolate and the buttery dough base. Delicious in the morning with coffee, these are a great holiday gift option! You can even layer all of the dry ingredients in a mason jar and dress it up with the full recipe and wet ingredients that need to be added for a cute DIY gift. Happy baking!
Cranberry White Chocolate Scones:
- 2 ¼ cup all-purpose flour
- 1 tbs baking powder
- ¼ cup granulated sugar
- 2 sticks cold, salted butter diced into cubes
- 2 tbs Greek yogurt
- 2 tbs milk
- 1 ½ tsp vanilla extract
- 2 large eggs beaten + 1 additional beaten egg for egg wash
- ¾ heaping cup of dried cranberries
- 7 oz white chocolate, melted (about 2/3 bag of white chocolate chips)
Start by preheating the oven to 400 degrees. Combine the flours, baking powder, and sugar in the bowl of a food processor, and pulse to combine. Next add in the cold, cubed butter and pulse until butter is cut into dry ingredients and is strewn throughout the mixture. It will have the texture of a coarse meal. Add in the cranberries and pulse so they break up a little bit and get evenly distributed throughout the dry ingredients.
Combine all the wet ingredients (only 2 of the eggs) in a separate bowl and mix well. Add the wet ingredients into the dry in a slow and steady stream, pulsing the food processor as you go to create a sticky dough. You just want to continue pulsing until a sticky dough comes together and is formed. Do not over mix.
Dump the dough out onto a well-floured surface and be sure all ingredients are combined. Flour your hands and a rolling pin and roll the dough into a rectangle 4-5 inches wide, and about 3/4 to 1 inch thick. You may see lumps of butter in the dough. Cut dough into 9-12 triangles and place on a baking sheet lined with parchment paper, 1-2 inches apart. NOTE: If you aren’t going to bake them right away or have to bake one cookie sheet of them at a time, put the rolled out and cut scones on a cookie sheet in the fridge. This way they will be ready to bake when you’re ready, and the butter will stay cold, creating a flaky scone.
Brush the tops with the remaining beaten egg. Bake for 15-17 minutes, until the tops are crisp and the insides are done.
To make them cranberry white chocolate scones, you’ll need to melt the white chocolate. I usually melt it over a double boiler, but you could do this in the microwave. To make a double boiler, place a couple of inches of water in a pot and bring it to a simmer. Place the white chocolate in a heat proof bowl and set it on top of the simmering water, stirring constantly until it melts. To use the microwave, simply heat for 20 seconds at a time, stirring the chocolate each time it comes out. Cool for 5 minutes and drizzle each scone with some of the white chocolate. You can drizzle it from a spoon, or you can put the white chocolate in a zip lock bag with the corner cut off, treating it as a pastry bag. Enjoy!