Cranberry-White Chocolate Scones

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These Cranberry-White Chocolate Scones are amazingly tender and moist with a festive look for the holidays.

Cranberry-White Chocolate Scones

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.

Cranberry-White Chocolate Scones

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.

Cranberry-White Chocolate Scones

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.

I like to chop the dried cranberries up into smaller pieces, but you can leave them whole.

Such a festive holiday scone. If you’re looking for more holiday cranberry recipes, try this delicious cranberry salad.

Cranberry-White Chocolate Scones


Cranberry-White Chocolate Scones

Cranberry-White Chocolate Scones

Course: Scones
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8
Calories: 617kcal
Author: Christin Mahrlig
These Cranberry-White Chocolate Scones are amazingly tender and moist with a festive look for the holidays.
Print Recipe


  • 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.


The butter should be really cold. I like to cut it into cubes, and place it in the freezer while I get the other ingredients ready.


Calories: 617kcal

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