These Cranberry-White Chocolate Scones are amazingly tender and moist with a festive look for the holidays.
Cranberry-White Chocolate Scones taste heavenly fresh from the oven with a cup of coffee. White chocolate and cranberries have such a Christmas feel and I like to make something with this flavor combination each December. This year I decided to add them to my favorite scone recipe from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe.
A combination of butter and heavy cream creates the most tender and moist scones you have ever tasted. A full cup of sugar, plus the white chocolate really makes for a sweet scone and the tartness of the cranberries provides a nice flavor contrast.
Is Milk Or Heavy Cream Better For Making Scones?
When it comes to scones, the choice between milk and heavy cream depends on the desired texture and richness. Heavy cream will yield a more tender and moist scone that is richer in flavor. Perfect for the holidays.
Like all scones, these Cranberry-White Chocolate Scones are best eaten shortly after baking when the texture is at its peak. For really moist and tender scones, be sure not to overbake or handle the dough too much. Treat it like you do biscuit dough or pie crust.
Cranberry-White Chocolate Scones Recipe Tip
I like to chop the dried cranberries up into smaller pieces, but you can leave them whole.
How To Store Scones
Scones are best eaten warm from the oven. However, they will keep in an airtight container or ziplock bag at room temperature for 2 to 3 days. You can rewarm them briefly in the microwave.
- Food Processor- a food processor makes it super easy to quickly and efficiently form the dough.
- Rimmed Baking Sheets- I use these baking sheets for everything from baking cookies to roasting vegetables.
Such a festive holiday scone. If you’re looking for more holiday cranberry recipes, try this delicious cranberry salad.
More Scone Recipes
- Turtle Scones
- Chocolate-Chocolate Chip Applesauce Scones
- Red Velvet Scones
- Strawberries and Cream Scones
- Jalapeno Bacon Scones
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups whipping cream
- 3/4 cup finely chopped white chocolate
- 1/3 cup chopped dried cranberries
- Preheat oven to 425 degrees.
- Place flour, sugar, salt, and baking powder in a food processor and process for about 30 seconds.
- Scatter butter pieces on top of flour mixture. Pulse about 15 times, or until mixture is crumbly.
- Place 1 1/2 cups heavy cream in a glass measuring cup. Add vanilla to cream. With the food processor running, slowly add the cream through the feed tube. Once the 1 1/2 cups cream has been added, if the dough has begun to form a dough, enough cream has been added. Remove it from the processor. If dough needs more cream, add it 1 tablespoon at a time and pulse until a ball forms.
- Place dough on a lightly floured surface and knead in white chocolate and cranberries, while handing the dough as little as possible. Form dough into a round that is about 1-inch thick. Cut into 8 wedges. Transfer wedges to 2 ungreased baking sheets (they bake better if they are not crowded).
- Place in oven and bake 10 to 12 minutes, until light golden brown.
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Originally posted December 19, 2014.