Cranberry White Chocolate Bliss Scones

$- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 3/4 cup buttermilk - 1/2 cup dried cranberries - 1/2 cup white chocolate chips - 1 large egg (for egg wash) I use all-purpose flour because it gives the scones a nice rise. Granulated sugar adds sweetness, while baking powder helps them puff up. Baking soda and salt enhance the flavors. I love using cold butter for a flaky texture. Buttermilk adds moisture and a slight tang. Dried cranberries give a chewy bite, and white chocolate chips add creaminess. The egg wash gives the scones a golden color. - Fresh cranberries for garnish - Additional white chocolate for drizzling Fresh cranberries on top make the scones look lovely. A drizzle of white chocolate adds an extra treat. You can get creative and use what you like! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a large mixing bowl, whisk together 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until well combined. - Add 1/2 cup of cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. - Stir in 1/2 cup of dried cranberries and 1/2 cup of white chocolate chips. Make sure they are evenly mixed into the flour. - Pour in 3/4 cup of buttermilk. Gently mix with a spatula until the dough is just moist. Don’t overmix; the dough should feel a bit sticky. - Turn the dough out onto a floured surface and pat it into a circle, about 1 inch thick. Cut it into 8 wedges or use a biscuit cutter for round scones. - Place the scones on the prepared baking sheet. Beat 1 egg in a small bowl and brush it over the tops for a golden finish. - Bake for 15-20 minutes, until the scones are lightly golden on top. Let them cool on the baking sheet for a few minutes before moving to a wire rack. To make great scones, use cold ingredients. Cold butter helps the scones rise well. It also keeps them flaky. When you mix the butter, stop when it looks like coarse crumbs. This keeps the dough light and airy. If you mix too much, your scones will be tough. You can change the flavor of your scones easily. Adding spices like cinnamon or nutmeg gives extra warmth. A little can go a long way. Use high-quality chocolate for a rich taste. It makes a big difference in your scones. Always choose chocolate you love to eat. Pro Tips Use Cold Ingredients: Ensure your butter and buttermilk are cold to help create flaky layers in the scones. Don’t Overmix: Mix the dough until just combined to prevent tough scones; a little stickiness is okay! Bake on Parchment: Using parchment paper on your baking sheet helps prevent sticking and ensures even baking. Experiment with Flavors: Feel free to add nuts or different dried fruits for a personalized twist on these scones. {{image_2}} You can play with the flavors in cranberry white chocolate scones. One easy swap is to use dried blueberries instead of cranberries. Blueberries add a sweet and tangy twist. They pair well with white chocolate for a yummy treat. Another fun change is to use dark chocolate instead of white chocolate. Dark chocolate gives a richer taste. It also adds a nice contrast to the sweet berries. Try both variations to find your favorite! If you need gluten-free scones, you can use a gluten-free flour mix. Many brands offer blends that work well in baking. Just make sure to follow the package instructions for the best results. For a vegan option, swap the buttermilk with plant-based milk. Add a tablespoon of vinegar to create a buttermilk substitute. Replace the egg wash with a splash of almond milk or a sprinkle of water. These changes make your scones vegan-friendly without losing flavor. After baking your cranberry white chocolate scones, let them cool on a wire rack. This step is key. Cooling helps keep them from getting soggy. Once they are cool, place them in an airtight container. This keeps them fresh and moist. You can store them at room temperature for up to three days. If you want to keep them longer, consider freezing them. To enjoy your scones at their best, reheating is simple. You can use an oven or a toaster oven. Preheat the oven to 350°F (175°C). Place your scones on a baking sheet for about 5-10 minutes. This method helps maintain their crisp edges. You may also microwave them. Heat for about 10-15 seconds, but be careful. Microwaving can make them a bit soggy. Always check and adjust time as needed. Enjoy your scones warm and fresh! You can prepare the dough the night before. Mix the dry ingredients and add the butter. Then, stir in the cranberries and chocolate. Cover the bowl and store it in the fridge. In the morning, add the buttermilk and shape the scones. This saves time and keeps fresh flavors. Yes, you can freeze the scones. After cutting them, place them on a tray. Freeze them for about 30 minutes. Then, move them to a freezer bag. They will stay good for up to three months. Bake them straight from the freezer, adding a few extra minutes to the baking time. Scones pair well with many treats. Try serving them warm with butter or jam. A drizzle of melted white chocolate adds a nice touch. You can also serve them with a hot cup of tea or coffee. Fresh fruit or whipped cream can make for a lovely addition too. You now have all the steps to make delicious cranberry white chocolate scones. From picking the right ingredients to storage tips, I’ve covered it all. Remember to use cold butter and not to overmix for the best texture. You can personalize scones with dried fruits or try gluten-free options. Enjoy crafting your tasty treats and sharing them with loved ones. These scones are sure to impress and delight everyone who tries them. Happy baking!$

Cranberry White Chocolate Bliss Scones

Delicious scones filled with dried cranberries and white chocolate, perfect for a sweet treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk
1/2 cup dried cranberries
1/2 cup white chocolate chips
1 large egg (for egg wash)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
Stir in the dried cranberries and white chocolate chips until evenly distributed throughout the flour mixture.
Pour in the buttermilk and gently combine using a spatula until just moist. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick.
Cut the circle into 8 wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet.
Beat the egg in a small bowl and brush a light layer over the tops of each scone for a golden finish.
Bake for 15-20 minutes, or until the scones are lightly golden on top.
Allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve warm with a drizzle of melted white chocolate on top and a sprinkle of fresh cranberries for an eye-catching finish. Consider pairing with a cup of tea or coffee for a delightful treat!

Keyword baking, cranberry, scones, white chocolate