White Chocolate Cranberry Scones

These scones are buttery, flavorful, and easy to make! Perfect with butter or great on their own, this recipe is a great go -to!

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Servings: 8

Prep Time: 00:15

Cook Time: 00:15


2 cups all purpose flour

1/3 cup sugar

1 cup heavy whipping cream

10 tablespoons unsalted butter-cold, cut into 1/2 inch cubes

1/3 cup dried cranberries roughly chopped

1/4 cup white chocolate chips roughly chopped

1 tablespoon baking powder

1 teaspoon salt


3 tablespoons white chocolate chips

1 1/2 tablespoons heavy whipping cream


1Preheat oven to 450 Fahrenheit. Sift flour, sugar, baking powder, and salt together into a medium mixing bowl. Mix well.

2Cut cold butter into flour mixture using a pastry cutter or fork until crumbly. Place in refrigerator for 5 minutes.

3Set aside 1 Tablespoon of whipping cream and mix remainder into flour butter mixture until the dough doesn't look wet (will be crumbly). Add in cranberries and white chocolate chips and mix until combined

4Turn dough out onto parchment lined cookie sheet and form into a 7-8 inch circle. Cut into 8 wedges and place 2 inches apart on tray. Brush the tops with the cream that was set aside.

5Bake for 12-15 minutes or until tops are slightly golden. Allow to cool on pan for 5 minutes then place on cooling rack for icing.

6For the icing, heat heavy whipping cream in microwave safe dish for 20 seconds in microwave. Add white chocolate chips and stir to combine. Allow to cool for 5 minutes before drizzling over warm scones.

Additional Notes

Dough can be tightly wrapped in plastic and kept in freezer for up to a month. Place in refrigerator at least 24 hours before baking, then follow steps 4-6 to bake.

Scones can be kept in airtight container for up to 3 days at room temperature but are best when eaten fresh!

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