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My Cranberry and White Chocolate Scones are the perfect festive treat! Enjoy for breakfast, with your coffee or as an afternoon treat. These soft, flaky scones are so moreish, you won't want to share!
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Cranberry and White Chocolate Scones

My Cranberry and White Chocolate Scones are the perfect festive treat! Enjoy for breakfast, with your coffee or as an afternoon treat. These soft, flaky scones are so moreish, you won't want to share!
Prep Time 10 minutes
Cook Time 12 minutes
Servings 8
Author Annie N

Ingredients

  • 2 1/2 cups (350g) plain/all-purpose flour
  • 1/4 cup (50g) caster sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 1 stick (113g) unsalted butter, cold and cut into cubes
  • 2/3 cup (116g) white chocolate chips/chunks
  • 1 cup (100g) dried cranberries
  • 2 large eggs
  • 3-5 tbsp milk of your choice, I used oat

Instructions

  • Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
  • Place the flour, sugar, baking powder, salt and butter into a large bowl. Either rub the butter into the flour with your fingers, or use a pastry cutter. Continue until you have a coarse bread crumb texture.
  • Add in the dried cranberries and white chocolate chips and toss until they're all coated in the flour mix.
  • Add in the 2 eggs and 2tbsp of the milk. Start to bring the mixture together with a wooden spoon. Add in more milk 1/2tbsp at a time until your dough just comes together. Be sure to add milk slowly, you want the mixture to still be a bit crumbly, not sticky.
  • Tip the dough onto your prepared pan and press into a disc with lightly floured hands. Make your disc 1 inch thick and about 9inches across. I go more for the thickness, than how large the disc is in diameter. As long as it's as round as you can make it and about 1 inch thick, it's fine.
  • Take a pizza wheel or large knife and slice into 8 wedges. Gently lift each wedge and space out on the baking tray. I like to leave 2 inches between each scone as they will rise in the oven.
  • Place in oven for 12-15 minutes, until risen and lightly golden on top. The top will also look matte with a slight sheen in the oven light.
  • Leave scones to cool for at least 10 minutes before digging in. Cranberry and White Chocolate Scones are great warm from the oven, at room temperature or reheated. You can do a quick glaze for them when they're cool. Just mix 1/3 cup icing sugar with 1/2-1tbsp water and drizzle over the scones.
  • Cranberry and White Chocolate Scones will keep in an airtight container, at room temperature, for 5 days.