White Chocolate Cranberry Scones

White Chocolate Cranberry Scones bring bakery-level elegance straight into your kitchen, while still feeling warm and homemade. At first bite, you get buttery, flaky layers. Then, creamy white chocolate melts gently into bursts of tart cranberries. As a result, every scone feels balanced, rich, and beautifully festive.

While scones originated in Scotland centuries ago, modern versions have evolved into softer, cream-based bakes like these. Over time, white chocolate became a popular addition, especially during the holidays, because it adds sweetness without overpowering delicate dough. Meanwhile, cranberries offer brightness and color, making these scones visually stunning as well as flavorful.

Because the dough comes together quickly, this recipe works perfectly for relaxed mornings or elegant brunches. Plus, since they freeze well, you can bake ahead with confidence. Whether served with coffee, tea, or a holiday spread, these scones always feel special. Ultimately, they strike that perfect balance between cozy comfort and refined indulgence—exactly what every great homemade bake should deliver.

Recipe Yield: 8 scones

INGREDIENTS

2 cups all-purpose flour
3/4 cup white chocolate chips or chunks
2/3 cup dried cranberries
1/2 cup cold unsalted butter, cubed
3/4 cup heavy cream, plus extra for brushing
1 large egg
1/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp vanilla extract

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. Mix dry ingredients:
In a large bowl, whisk flour, sugar, baking powder, and salt until evenly combined.

3. Cut in butter:
Add cold butter cubes. Using a pastry cutter or fingertips, work butter into the flour until pea-sized crumbs form.

4. Combine wet ingredients:
In a small bowl, whisk heavy cream, egg, and vanilla. Then, pour into the flour mixture.

5. Form the dough:
Gently fold until just combined. Next, fold in white chocolate and dried cranberries. Do not overmix.

6. Shape and cut:
Turn dough onto a lightly floured surface. Pat into a 1-inch-thick circle. Cut into 8 wedges.

7. Bake:
Transfer scones to prepared baking sheet. Brush tops lightly with cream. Bake 16–18 minutes, until golden.

8. Cool slightly:
Remove from oven and cool 5–10 minutes before serving.

Helpful Tips to Perfect This Recipe

• Keep everything cold: Cold butter and cream ensure flaky, bakery-style layers instead of dense scones.
• Mix gently: Overworking the dough activates gluten, so fold just until combined for tender results.
• Upgrade the finish: For extra elegance, drizzle cooled scones with melted white chocolate or a light vanilla glaze made by whisking 1/2 cup powdered sugar, 1–2 Tbsp milk or cream, and 1/4 tsp vanilla until smooth and pourable.