Cranberry white chocolate scones

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.

cranberry white chocolate scones

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.

cranberry white chocolate scones

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

Soft and fluffy scones filled with cranberries and white chocolate chips make a great breakfast!
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 8
Author: Eva Bakes


  • 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.


Leftover scones should be stored in an airtight container at room temperature and will keep for several days.
Source: Barely adapted from


  1. June
    October 31, 2020 / 12:28 pm

    I wonder if these could be turned into Cranberry Bliss Scones? I love the bars, so maybe some orange zest, and then a white chocolate/cream cheese drizzle (with the coarse sugar on top, of course!).

    • evabakes
      October 31, 2020 / 4:34 pm

      Oooh, that sounds fabulous, June! Love the idea! Please let me know if you try it!

      • June
        November 2, 2020 / 11:35 pm

        I’m going to give it a whirl this weekend. Can’t believe it’s November already!

        • evabakes
          November 3, 2020 / 7:19 am

          I can’t either! Happy Election Day!

  2. Robin Smith
    December 25, 2021 / 6:07 pm

    When do you add the egg?

    • evabakes
      December 25, 2021 / 6:48 pm

      Oops – I mistakenly left that out. It goes in right after the cream. Thanks for letting me know about the omission!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating