Cranberry Scones with White Chocolate Chips

5.0 from 5 reviews

Back when we were in the US, we used to buy raspberry white chocolate chip scones in Giant. I can still remember the taste even after 3 years. These were tiny little flaky scones with the right amount of sweetness. It was my mom’s favorite too. So when she asked me if we could get it here (Canada) I went searching and couldn’t find any. That’s when I started looking for a good scone recipe.

I found a chocolate chip scone recipe with dried cherries here and decided to use the same because it looked pretty simple. I used dried cranberries and milk chocolate chips. This was my first attempt making/baking scones, so I found it a bit difficult to shape them perfect. Other than that I didn’t have any problem following the recipe. The scones came out very good. Although it didn’t taste like the ones we used to buy, we all unanimously agreed that this was a very good scone recipe. These scones too were flaky and the subtle aroma of the butter in the background made it even more delicious.

Cranberry Scone Recipe
5.0 from 5 reviews
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Prep time: 15 Mins
Cook time: 20 Mins
Yields: 8 Scones
Cranberry Scones with White Chocolate ChipsAre you in the mood for tender, flaky, buttery scones? Don’t run to Starbucks. Using this scone recipe, you can bake these at home in no time.
Ingredients:
  • 2 cups All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 and 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Butter, Cold and Cut Into Pieces
  • 1/2 cup White Chocolate Chips
  • 1/2 cup Dried Cranberries
  • 1 teaspoon Vanilla Extract
  • 2/3 – 3/4 cup Buttermilk
Procedure:
  1. Place the oven rack in the middle. Preheat oven for 15 minutes at 400F/200C. Line a baking sheet with parchment paper.
  2. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Cut the butter into small pieces and blend it together with the flour. Use a pastry blender or two forks to mix in the butter. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times. Stir in the chocolate chips and dried craberries.
  4. Add the vanilla extract to the flour mix. Then add the buttermilk as needed, until the dough comes together. Be careful not to over-mix. I used the entire 3/4th cup of buttermilk.
  5. Transfer the dough to a floured surface and knead lightly a couple of times.
  6. Flatten the dough into a 7 inch round circle and about 1 and 1/2 inches in thickness.
  7. Cut this circle in half and then cut each circle into 4 triangles.
  8. Place the scones on the prepared baking sheet and brush the tops of the scones with little milk.
  9. Bake for about 15 to 20 minutes, until golden brown or when a toothpick inserted in the middle of the scone comes out clean. Mine was done in about 16 minutes. I did the toothpick test and it came out clean but the scones did not turn golden brown as shown in the picture of the original recipe.
My Notes:
  1. Enjoy these scones when it is still warm for the best experience. It’s crispy around the edges and flaky in the middle.

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Ratings and Reviews (5)

Scone  | Cranberry Scones
4 star: 0
3 star: 0
2 star: 0
1 star: 0

33 Responses to “Cranberry Scones with White Chocolate Chips”

  1. Cathy says:

    I want to make these and I am allergic to egg yolk, but I want to use orange zest and an orange glaze. I don’t know how, but I will try :)

    • Madhuram says:

      Just add the zest of one orange to the flour. For the glaze, mix some orange juice with cofectioner’s sugar and you are good to go.

  2. Catherine says:

    Hi,

    I love all your recipes so far! Can any of the steps be made ahead and then baked before serving? I have a bridal shower and won’t have time that morning to make them from scratch.

    Catherine

    • Madhuram says:

      I have frozen cookie dough but not a scone dough. But you can try it. Do everything ahead including cutting them into pieces, place it on a cookie sheet and cover it with plastic wrap and freeze it. After a couple of hours store the frozen scone pieces in zip lock bags and bake them when you need it. Add 3-5 minutes extra time while baking since it’s frozen.

  3. Dominique says:

    Just tried this recipe and loved it! :-) The scones were not as dry as i thought they’d be which i was happy about. I also didn’t use any fruit, instead i used semi sweet and bittersweet chocolate chips. They worked great, would recommend to anyone. Thank you for a great recipe, will be making again!

  4. Dominique says:

    Just tried this recipe and loved it! The scones were not as dry as i thought they’d be which i was happy about. I also didn’t use any fruit, instead i used semi sweet and bittersweet chocolate chips. They worked great, would recommend to anyone. Thank you for a great recipe, will be making again!

  5. Mike Grunik says:

    Was told by a friend about your site and recipes. My wife is allergic to a lot of foods but eggs are on the top of the list. I gave these a shot and have made about 16 batches so far. I take them to church, work and around the neighborhood. Now I just double the ingredients. My wife loves these scones. Many thanks!

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