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White Chocolate Cranberry Scones

Crispy edges and a flaky tender crumb paired with tart cranberries and rich, white chocolate make these scones an ideal addition to breakfast or afternoon tea.

Baking scene on a whitewashed barn wood table. Flour and cranberries in a mixing bowl with cream, eggs, white chocolate and oranges strewn about.

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Looking for seasonal and local berries in the fall? Cranberries have got you covered! These bright, cheery tart berries are perfect for holiday baking!


480g flour

60g sugar

10g baking powder

4g baking soda

2g salt

115g cold butter, cut into small cubes.

295ml cream

1 egg

Zest 2 orange

50g dried, sweetened cranberries

65g fresh cranberries, roughly chopped

150g white chocolate, melted (for drizzle)


  1. Preheat oven to 375F

  2. Whisk dry ingredients together

  3. Add the cold butter and toss to coat.

  4. Sablé the butter and flour mixture: rub the mixture between your palms, flattening the butter into strips coated with flour. Continue until all the butter pieces are smaller than the size of peas.

  5. Add the cranberries and white chocolate

  6. Whisk the cream and egg together. Make a well in the flour mixture and pour in the cream.

  7. Mix together until the dough is loose and shaggy.

  8. Turn out onto your work surface and press into an 8” circle. Cut into 8 slices (for generous portions) or 12 (pieces for lighter snacking).

  9. Transfer to a pie dish, brush with cream and sprinkle a generous amount of raw sugar on top.

  10. Bake for approximately 40 minutes or until golden brown.

  11. Before serving, melt the remaining white chocolate and drizzle on top.

white chocolate and ranberry scones in a pie dish with white chocolate being drizzled on top

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