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cranberry white chocolate scones

Cranberry and White Chocolate Scones

  • Author: Heather
  • Total Time: 55 minutes
  • Yield: 12 1x


This Cranberry and White Chocolate Scones recipe are from my dear friend Moran Haley & her mom Lois Haley. They are bursting with holiday flavors and are perfect for your Christmas morning breakfast!


  • 2 Cups All-Purpose or Pastry Flour - spooned into a measuring cup, leveled off with a knife, and sifted
  • 2 1⁄2 Teaspoons Baking Powder
  • 1⁄4 Teaspoon Baking Soda
  • 1⁄2 Teaspoon Salt
  • 1⁄4 Cup Sugar - plus 1 tablespoon additional for sanding tops of scones
  • 8 Tablespoons Unsalted Butter - frozen or well chilled *
  • 2/3 Cup Fresh Cranberries *
  • 1/3 Cup White Chopped Chocolate Pieces
  • 2 Teaspoons Orange Zest
  • 2/3 cup Cold Buttermilk - plus 1 tablespoon for tops of scones *
  • 1⁄2 Teaspoon Vanilla Extract
  • 1⁄2 Teaspoon Orange Extract *

Vanilla Glaze (optional)

  • 1 cup Confectioner’s Sugar
  • 2-3 Tablespoons Cream - to desired consistency
  • 1⁄2 Teaspoon Vanilla Extract

Serve Warm Scones With

  • Vanilla Glaze
  • Quality Butter
  • Whipped Cream


  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Add in cranberries, white chocolate pieces, and orange zest, and evenly distribute throughout. Set aside in the fridge while mixing liquid ingredients.
  4. In a small bowl, whisk together the buttermilk, vanilla extract, and orange extract
  5. Retrieve flour mix from the fridge. Make a well in the center of the flour mix. Pour the buttermilk mixture into the center of the well. Using a fork, mix ingredients until just combined, incorporating the flour mixture into the milk mixture from the outer rim of the bowl to the center of the bowl, turning the bowl as you go. The dough should be soft and cohesive. If necessary, add a tablespoon or two additional milk to achieve the desired dough texture.
  6. Turn dough out onto a floured surface and shape into a disc about 3⁄4 inches thick.
  7. Cut into the desired shape using a round cutter or cutting into triangle wedges with a dough cutter.
  8. Chill in the freezer for 20-30 minutes.
  9. While the dough is chilling, position oven rack to the upper half of the oven and preheat oven to 425F.
  10. Lightly brush tops of scones with milk and sand with sugar.
  11. Place scones in the oven and immediately reduce heat to 400F. Bake scones for approximately 20 minutes, or until tops and bottoms are lightly golden brown.
  12. Cool on tray for a few minutes before removing and placing on a wire rack to cool for an additional 10 minutes.
  13. In a small bowl, mix all glaze ingredients until smooth. Drizzle lightly over tops of scones. (optional)


Notes are my own outside of the written recipe

  • I used salted butter instead of unsalted and it works just as well, so use whatever you have.
  • I chopped the cranberries into quarters instead of using the whole cranberry.
  • I ended up adding a couple of tablespoons more of buttermilk to the mixture so all the dry ingredients combined together.
  • I realized I didn't have any orange extract so I added double the orange zest and felt there was plenty of orange flavors.
  • These can be made the day before or ahead of time. They serve beautifully at room temp or pop in the microwave for 10 seconds to warm. They also freeze well - place in a freezer-safe ziplock bag and store in the freezer for up to 3 months.

*recipe is written by Lois & Morgan Haley

  • Prep Time: 35 Minutes
  • Cook Time: 20 minutes
  • Category: Scones
  • Method: Baking
  • Cuisine: Breakfast


  • Serving Size: 1 scones
  • Calories: 244
  • Sugar: 9.9 g
  • Sodium: 182.8 mg
  • Fat: 12.1 g
  • Carbohydrates: 30.7 g
  • Fiber: 1 g
  • Protein: 3.8 g
  • Cholesterol: 28.3 mg

Keywords: Cranberry and White Chocolate Scones

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