I love scones, but they’re something I don’t normally think to make. These white chocolate cranberry scones would be perfect to serve on Christmas morning. They’re lovely with a cup of coffee or tea and not too sweet with the tart tang of fresh cranberries. Another plus is that you can make them the day before and store them in an airtight container. They will keep up to two days, but they’re best if eaten within 24 hours. If you want to make them further in advance, just freeze them. They’ll last a month in your freezer.
White Chocolate Cranberry Scones
- 4 cups flour
- 2/3 cup granulated sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 sticks of cold butter, cut into 1-inch cubes
- 1 cup sour cream
- 4 tsp vanilla extract
- 2 eggs
- 1 cup white chocolate chips + 1/2 cup more for melting and drizzling on top
- 2 cups fresh cranberries
- 1 egg + 2 tsp water for egg washing the tops of scones
- coarse sugar or regular granulated sugar for sprinkling
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Whisk dry ingredients (flour, sugar, cinnamon, baking powder and salt) into a large mixing bowl.
- Add butter to bowl and combine ingredients with clean hands. The mixture should be the consistency of small pebbles. Add 1 cup white chocolate chips.
- In a separate bowl combine sour cream, vanilla and eggs.
- Pour wet ingredients in with dry ingredients using a fork to stir. Fold in 2 cups fresh cranberries.
- Form two equal-sized balls from the dough.
- On a clean surface, sprinkle flour and form one of the balls into a circle about 8 inches in diameter and 3/4 inch thick.
- Slice the dough like a pizza with 8 equal slices.
- Place each triangular piece of dough onto your baking sheet. Use a spoon or kitchen brush to coat the tops of each scone with the egg wash. Sprinkle each scone with sugar.
- Bake in the oven for 14-17 minutes until the tops of the scones are golden.
- Do the same process for your other ball of dough and bake.
- Melt the remaining 1/2 cup chocolate chips in the microwave, stirring every 20 seconds until smooth. Drizzle over the top of scones.