Imagine biting into a scone so perfectly balanced, it transforms an ordinary morning into an extraordinary culinary experience. These Cranberry and White Chocolate Scones are not just a recipe—they're a delectable journey of sweet and tangy flavors that will tantalize your taste buds and elevate your breakfast game. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality scones right from your own kitchen, with a gourmet twist that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 egg
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the dried cranberries and white chocolate chips, ensuring they are evenly distributed throughout the mixture.
- In a separate small bowl, whisk together the heavy cream and egg until well blended.
- Pour the cream and egg mixture into the dry ingredients, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a 1-inch thick round circle.
- Using a sharp knife, cut the circle into 8 equal wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the scones are cooked through.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally drizzled with a light vanilla glaze or dusted with powdered sugar.
Tips
- Keep your butter COLD: The key to flaky scones is using butter straight from the refrigerator. Cold butter creates those delightful, tender layers.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking develops gluten, which can make scones tough and dense.
- Use a light touch: When cutting in butter and mixing ingredients, be gentle. This ensures a tender, crumbly texture.
- Chill before baking: If time allows, refrigerate the cut scones for 15 minutes before baking. This helps them maintain their shape and rise beautifully.
- For extra shine and flavor, brush the tops with heavy cream or an egg wash before baking.
- Let them cool slightly: While tempting to eat immediately, letting scones rest for a few minutes helps them set and develop better texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
