Best 6 White Chocolate Cranberry Scones Recipes

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Indulge in the delightful flavors of White Chocolate Cranberry Scones, a heavenly pastry that combines the perfect balance of sweetness and tartness. These scones are not just any ordinary treat; they are culinary masterpieces crafted with premium ingredients and bursting with the goodness of tangy cranberries and rich white chocolate chips. Each bite takes you on a journey of taste sensations, leaving you craving more. Whether you're looking for a delectable breakfast treat, an afternoon snack, or a dessert to impress your guests, these scones are sure to steal the show. With easy-to-follow recipes for both classic and gluten-free variations, this article caters to everyone's dietary preferences. So, prepare to tantalize your taste buds and embark on a delightful baking adventure with our White Chocolate Cranberry Scones.

Here are our top 6 tried and tested recipes!

CRANBERRY AND WHITE CHOCOLATE SCONES



Cranberry and White Chocolate Scones image

Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

Provided by Julesong

Categories     Scones

Time 30m

Yield 8-16 scones

Number Of Ingredients 9

1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into pieces
6 tablespoons half-and-half
1 large egg, beaten
1/2 cup fresh or frozen cranberries or 1/2 cup dried cranberries (craisins)
1/2 cup white chocolate chips (or pieces)

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
  • Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
  • Turn out onto a lightly floured board and knead for 2 minutes.
  • Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
  • Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
  • Bake the scones at 400 degrees F for 14 minutes or until golden brown.

CRANBERRY WHITE CHOCOLATE SCONES



Cranberry White Chocolate Scones image

A very tasty scone recipe that takes no time at all. Though the recipe calls for dried cranberries, I usually use a mix of dried cherries and berries for variety and often use more than the 1/2 cup called for. I also sprinkle turbinado sugar on the top for a bit of crunch. I specify cutting this in sixths, which makes a good size scone, but if you want smaller ones, try eighths and cut down on baking time.

Provided by chinasmom2000

Categories     Scones

Time 22m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled
1 egg
1/3 cup buttermilk or 1/3 cup soured milk
1/2 cup white chocolate chips
1/2 cup dried cranberries

Steps:

  • Preheat oven to 400 degrees.
  • Mix together dry ingredients.
  • Cut butter into the dry ingredients with a pastry blender or two knives until coarse crumbs are formed.
  • Stir in cranberries and chips.
  • Whisk together egg and milk.
  • Make a well in the middle of the dry ingredients and add the liquid mixture. Stir together until moistened.
  • Dust bread board or counter top with flour and turn the dough out.
  • Fold the dough until it forms a large lump of dough.
  • Pat the dough into a disk about 8 to 10 inches in diameter. Cut into 6 wedges (I use a pizza cutter) and place them on an ungreased baking sheet, leaving them a little room to spread ( I use parchment paper).
  • Bake for 11 - 12 minutes or until they are golden. Place on a wire rack to cool.

WHITE CHOCOLATE CRANBERRY SCONES



White Chocolate Cranberry Scones image

Chocolate and dried cranberries add a rich flavor to these warm scones made using Original Bisquick® mix - a perfect bread recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 18

Number Of Ingredients 10

3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup cold butter
1 cup white vanilla baking chips (6 oz)
1 cup sweetened dried cranberries
1 teaspoon finely grated orange peel
1/2 cup whipping cream
1 egg
1 tablespoon whipping cream
2 tablespoons coarse sugar or 1 tablespoon granulated sugar

Steps:

  • Heat oven to 400°F. In large bowl, stir Bisquick mix and 1/2 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in baking chips, cranberries and orange peel. In small bowl, mix 1/2 cup whipping cream and the egg until blended. Stir into crumb mixture until dough forms.
  • On lightly floured surface, gently knead dough 3 or 4 times. Pat or roll dough to 3/4-inch thickness. Cut with floured 2-inch round cutter. Onto ungreased cookie sheet, place rounds 1 inch apart. Brush dough with 1 tablespoon whipping cream; sprinkle with coarse sugar.
  • Bake 16 to 19 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg

CRAISIN CRANBERRY WHITE CHOCOLATE SCONES



Craisin Cranberry White Chocolate Scones image

My friend Abby tweaked a recipe she had found on allrecipes to make these delicious scones...they are sooo good!

Provided by Baking Bunny

Categories     Scones

Time 32m

Yield 8 scones

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup craisins
1/2 cup white chocolate chips
1/2 cup sour cream
1 large egg

Steps:

  • 1) Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • 2) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in craisins and white chocolate chips.
  • 3) In a small bowl, whisk sour cream and egg until smooth.
  • 4) Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.).
  • 5) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

PETITE WHITE CHOCOLATE CRANBERRY SCONES



Petite White Chocolate Cranberry Scones image

These are especially great around the holidays, but I love making them year round.

Provided by Jen Frame

Categories     Other Snacks

Time 35m

Number Of Ingredients 10

2 c all-purpose flour
1/3 c granulated sugar
2 tsp baking powder
1 tsp freshly grated lemon zest
1/2 tsp salt
1/2 c butter, softened
3/4 c whipping cream
3/4 c crasins
1 1/4 c white chocolate
2 tsp shortening

Steps:

  • 1. Heat oven to 400 degrees F. Combine flour, sugar, baking powder, lemon zest and salt into large bowl; but in butter with pastry blender or fork until mixtures resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in crasins and 3/4 cup white chocolate chips.
  • 2. Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8 inch log. Cut each log into 4(2 inch) pieces; cut each piece in half diagonally to form small triangles
  • 3. Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9 to 11 minutes or until golden brown around the edges. Cool completely
  • 4. Combine remaining 1/2 cup white chocolate chips and shortening in small microwave-safe bowl. Microwave on MEDIUM(50% power) for 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted white chocolate.

CRANBERRY WHITE CHOCOLATE SCONES



CRANBERRY WHITE CHOCOLATE SCONES image

Number Of Ingredients 19

cranberry, White Chocolate, Walnut Scone
2 cups flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg
2 tsp. vanilla
6 oz. white chocolate chips
1 cup toasted coarsely broken walnuts
1 cup dried cranberries (you can also substitute chopped dried apricots)
White Chocolate Cream Cheese
3 Oz white chocolate
1Tbl unsalted butter
4 oz cream cheese
1 tsp brandy (I never use this because I never have it and refuse to buy it for a tsp.)
1/2 tsp. vanilla
2 tbsp sour cream

Steps:

  • Preheat oven to 375 degrees In a large bowl, stir in flour, sugar, baking powder, and salt. Cut the butter in 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives scissor fashion, (I just use regular scissors or a fork and it works fine), cut the butter until it resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and cranberries. With lightly floured hands, pat the dough out into a 9-inch diameter circle. There are a couple of options for the next step... A. if you want small scones (which is the ONLY way I make them), you can use a small biscuit cutter or a 1/8 measuring cup or...B. you can cut the 9-inch diameter circle into 8 wedges for larger scones. I prefer the small ones... Small scones-bake about 11 min, let cool on wire rack Large scones-bake about 15-18 min, let cool on wire rack Frosting: In the top of a double boiler over hot, not simmering water, melt the chocolate and butter, stirring constantly. Stir in cream cheese until combined. Add brandy and vanilla and stir until smooth. (Keep stirring, I promise it will come together) Remove from heat and cool slightly. Stir in the sour cream. Scrape mixture into a bowl and cover and refrigerate until slightly firm. Let stand at room temp. for 10 min or more to soften and serve. I have made these too many times to count and have shared this recipe endless times with people that have continued to share it. They are really delicious and you can make them with a variety of ingredients. They are perfect for holiday parties, baby showers, entertaining, or just a sweet treat! I have also make them with blueberries and apricots. Thank you Darb for the recipe as it had turned into a staple in our house!

Tips:

  • Use cold butter: This will help to create flaky scones. If you don't have time to chill the butter, you can freeze it for 15 minutes before using.
  • Don't overmix the dough: Overmixing will make the scones tough. Mix the dough just until it comes together.
  • Roll out the dough to a thickness of 1 inch: This will help to ensure that the scones bake evenly.
  • Cut the scones into 8-12 wedges: This will help to create even-sized scones.
  • Bake the scones at 400 degrees Fahrenheit for 20-25 minutes: This will help to create golden brown scones that are cooked through.
  • Serve the scones warm with your favorite toppings: Such as butter, jam, or whipped cream.

Conclusion:

White chocolate cranberry scones are a delicious and easy-to-make breakfast or snack. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these scones a try. You won't be disappointed!

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