White Chocolate Cranberry Scones

These white chocolate cranberry scones strike the perfect balance between bakery-worthy indulgence and everyday ease. Lightly sweet with bright citrus notes, they’re ideal for a quick breakfast, brunch spread, or an effortless dessert alongside coffee or tea. Best of all, they come together fast with simple ingredients you can prep ahead.

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White Chocolate Cranberry Scones

Why You'll Love This White Chocolate Cranberry Scones Recipe

• Quick from start to finish: minimal prep and a short bake time make these perfect for busy mornings

• Dual-purpose recipe: works just as well for breakfast, brunch, or dessert

• Make-ahead friendly: dough or baked scones can be prepared in advance for stress-free mornings

• Perfect for entertaining: a great option for brunches or holiday gatherings

• Minimal equipment required: No mixer needed, just a bowl and fork.

  
  

Baking Tips & Tricks

• Do not overwork the dough: gentle mixing keeps scones tender, not dense

• Use cold butter: even if softened slightly, cooler butter helps create flaky layers

• Measure flour correctly: spoon and level to avoid dry, heavy scones

• Watch the bake time closely: scones should be just lightly golden, overbaking dries them out

• Let them cool before drizzling: this keeps the white chocolate smooth and glossy

White Chocolate Cranberry Scones Recipes

Prep: 15 mins. | Cook:  11 mins. | Serves:  6-8

Ingredients:

• 2 c. all-purpose flour 

• ¹/₃ c. sugar 

• 2 tsp. baking powder 

• 1 tsp. freshly grated lemon zest 

• ¹/₂ tsp. salt 

• ¹/₂ c. butter, softened  

• ³/₄ c. heavy cream, plus 2 T. 

• ³/₄ c. sweetened dried cranberries, coarsely chopped 

• 1 ¹/₄ c. white baking chips, divided 

Let's Get Started!

1. Heat oven to 400°F.  

2. Combine flour, sugar, baking powder, lemon zest and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in heavy cream; mix until dough holds together. Stir in cranberries and 3/4 cup white baking chips.

3. Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8-inch log. Cut each log into 4 (2-inch) pieces.

4.  Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9-11 minutes or until golden brown around edges. Cool completely. 

5.  Combine remaining 1/2 cup baking chips and 2 Tablespoons of heavy cream in bowl. Microwave on Medium (50% power) 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted chocolate.