Cranberry White Choco Scone Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

In a large bowl combine the all-purpose flour, granulated sugar, baking powder, and fine salt. Whisk briefly to distribute the leavening and sugar evenly.

Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This should take about 4–6 minutes; avoid overworking so you keep small cold bits for flaky scones.

Stir in the dried cranberries, white chocolate chips, and fresh orange zest until evenly distributed through the flour-butter mixture.

In a small bowl or measuring cup, whisk together the heavy cream, milk, egg, and vanilla extract until combined.

Make a well in the center of the dry ingredients and pour about three-quarters of the wet mixture into it. Using a rubber spatula or wooden spoon, gently fold the mixture just until the dough begins to come together. If the dough seems dry, add the remaining wet mixture a tablespoon at a time until it holds together when pressed. The dough should be slightly shaggy and tacky but not wet.

Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it fully together. Pat the dough into a disc about 7–8 inches (18–20 cm) in diameter and about 1 to 1 1/2 inches thick. Do not overwork the dough to keep scones tender.

Using a sharp knife or bench scraper dusted with flour, cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. Alternatively, you may cut into 6 larger wedges if you prefer.

Brush the tops lightly with a little extra heavy cream (or milk) and sprinkle coarse sugar over each scone if using. This gives a glossy, crunchy top.

Bake in the preheated 400°F (200°C) oven for 16–20 minutes, rotating the pan halfway through, until the scones are golden on top and a toothpick inserted into the center comes out clean (a few melted white chocolate streaks are okay). Baking time varies with oven and scone size—smaller wedges will take less time.

Remove scones from the oven and transfer to a wire rack to cool for 10–15 minutes. They are best enjoyed slightly warm.

For a simple glaze, whisk together the powdered sugar with 1 teaspoon of milk or heavy cream (add more milk, a few drops at a time, to reach a drizzling consistency). Drizzle over cooled (but still slightly warm) scones and allow glaze to set for 10 minutes before serving.