White Chocolate Cranberry Scones

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Juicy tart cranberries and a thick drizzle of white chocolate are the perfect holiday pairing in these flaky white chocolate cranberry scones.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 371kcal

Preheat oven to 400F. Line a large sheet pan with parchment paper and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
In a medium bowl, whisk orange juice, orange zest, egg, 1/4 cup heavy cream, and vanilla until smooth. Pour liquid mixture and cranberries over flour mixture and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
Lightly flour surface and pat dough into a 1-inch thick circle. Cut circle into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1-inch and pat into a circle.
Cut dough circle into 8 pieces and arrange 2 inches apart on prepared sheet pan. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
Brush scones with remaining 1 tablespoon heavy cream. Bake scones at 400F 15-18 minutes until golden-brown. Allow scones to cool 10 minutes on sheet pan then transfer to a wire cooling rack to cool completely.
Drizzle cooled scones with melted white chocolate and serve. Enjoy!

Storing Instructions

Store scones in an airtight container at room temperature up to 4 days. Scones may also be frozen un-glazed up to 2 months.