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Cranberry-White Chocolate Scones
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5 from 1 vote

Cranberry-White Chocolate Scones

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


  • 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