Cranberry White Chocolate Scones

As the festive season approaches, kitchens around the world fill with the delightful scents of holiday baking. There's something inherently joyful about this time of year; it invites us to gather with loved ones, share stories, and create lasting memories over delicious meals. Among the myriad of baked goods that grace our holiday tables, scones hold a special place—offering both versatility and a touch of elegance. Whether enjoyed during a leisurely brunch or served alongside afternoon tea, scones can elevate any gathering.

Bring holiday cheer to your kitchen with these delightful Festive Cranberry White Chocolate Scones! The perfect combination of tart cranberries and sweet white chocolate creates a treat that’s soft and flaky on the inside, with a satisfying crunch on the outside. Ideal for brunch or afternoon tea, this easy-to-follow recipe will have your loved ones gathering around the table, creating memories filled with warmth and joy. Get ready to elevate your holiday baking!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup dried cranberries, chopped (or fresh if you prefer)

1/2 cup white chocolate chips

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon milk (for brushing the tops)

Extra sugar (for sprinkling on top, optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well incorporated.

Incorporate Butter: Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.

Add Mix-ins: Gently fold in the chopped dried cranberries and white chocolate chips, combining them evenly throughout the mixture.

Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully blended.

Combine Mixtures: Pour the wet ingredients into the flour mixture. Stir with a wooden spoon or spatula until just combined; do not overmix. The dough will be a bit shaggy.

Shape the Dough: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Form it into a circle or a rectangle, about 1-inch thick.

Cut the Scones: Using a sharp knife or a pizza cutter, slice the dough into wedges (like a pizza) or use a biscuit cutter for individual round scones. Place them onto the prepared baking sheet.

Brush and Sprinkle: Brush the tops of the scones with milk and sprinkle a little extra sugar on top if desired for added sweetness and sparkle.

Bake: Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden and cooked through.

Cool and Serve: Remove the scones from the oven and let them cool slightly on a wire rack. Enjoy them warm, or store in an airtight container for up to 3 days.

Prep Time, Total Time, Servings: 15 mins | 35 mins | 8 scones