Cranberry White Chocolate Scones
 
Prep time
Cook time
Total time
 
Light and fluffy, moist scones filled with creamy white chocolate and tart cranberries. The perfect holiday morning breakfast treat!
Author:
Serves: 8 large scones
Ingredients
  • 2½ cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 stick butter (1/2 cup), frozen
  • ½ cup sugar + more for topping
  • ¾ cups heavy cream
  • 1 cup frozen cranberries
  • 1 cup white chocolate chips + ½ cup for drizzle topping
Instructions
  1. Preheat oven to 425°.
  2. In a small bowl, toss cranberries with 2 Tbsp of the flour; set aside.
  3. In a large bowl, mix together remaining flour, baking powder and salt. Grate butter into flour mixture with a cheese grater. Using your hands, mix the butter into the flour until it's nicely mixed and crumbly. Stir in sugar, then mix in cranberries and 1 cup of the white chocolate, being careful not to mix too vigorously so the cranberries don't 'bleed' into the dough.
  4. Add cream and blend until a soft dough forms. It will be very crumbly, but don't worry!
  5. Transfer dough onto a lightly floured surface; knead with your hands, adding small amounts of water if necessary to get all the flour mixed. Shape into a circle and flatten, then cut into 8 triangles. Sprinkle with more sugar, if desired.
  6. Transfer to an unlined baking sheet and bake 20-30 minutes until nice and browned. Let cool. Drizzle tops of scones with the remaining melted chocolate, if desired.
Notes
This dough is very crumbly! If you're skeptical about its consistency, that's a good thing! Add a tiny amount of water if necessary to get the dough to hold together, and do your best to work it into a flat circle. I promise, even though it's a very crumbly dough, the scones turn wonderfully moist and fluffy!
Recipe by Port and Fin at https://portandfin.com/cranberry-white-chocolate-scones/