Fall means it’s cranberry season, which is why these cranberry white chocolate scones are perfect for breakfast. I loaded up on the white chocolate chips and added coarse sugar on top for some crunch.
Fact: My husband does NOT like scones. He claims that they are too dry and get soggy overnight (I agree on the last point). It seems that every time I make scones, he will eat them the day they are baked and then leave any leftovers for us.
These are the scones that won him over. He said that these were his favorite scones ever, and that they weren’t dry and crumbly. Also, they did not get soggy so the crunchy sugar on top remained crunchy the next day. He loved the cranberries with the white chocolate and said that the sweet and tart combination was perfect.
Dare I say that my husband may be a scone convert? He’s already asked me to make them again, so I guess I’ll be doing that soon!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5
Cranberry white chocolate scones
- 1 and ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- 5 Tablespoons unsalted butter chilled and cut into pieces
- 6 Tablespoons half and half or heavy cream
- 1 large egg beaten
- ½ cup sweetened dried cranberries
- 1 cup white chocolate chips
- coarse sugar optional
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Using a pastry cutter or two forks, cut in the butter until you achieve pea-sized clumps.
- Add in the half and half (or cream), cranberries and white chocolate chips. I usually mix this part by hand. Knead until a dough comes together. If it's too dry, add a splash more half and half.
- On a lightly floured surface, shape the dough into a circle. Roll it out so it's approximately ½ an inch thick. Cut into 8 wedges.
- Separate the 8 wedges and evenly disperse them on your baking sheet. If desired, brush the tops with additional half and half and top with coarse sugar.
- Bake in your preheated oven for about 14 minutes or until the scones start to turn a golden color. Allow scones to cool before serving.