Cranberry White Chocolate Scones

I'm currently on a trip to Paris and Rome, but I'll be returning later this week. Follow along on my Instagram if you'd like to keep up with me!

Fluffy, soft scones full of white chocolate chips and tart cranberries ready to burst.

I'm becoming quite fond of scones. I love the simplicity of them and how easy they are to make. It's amazing how the simplest of ingredients can come together to make something so delicious.

Scones are perfect for the unplanned breakfast. As long as you have heavy cream on hand, you probably have everything else you need. The recipe list is made up of pantry staples. 

If you want to hear more of my rambling about how scones are the underdogs and deserve more limelight, I talk about that with my Orange Zest Chocolate Chip Scones.

I decided to use cranberries and white chocolate chips in this version. I guess I was going through a cranberry phase with my Cranberry Shrub and Cranberry Salsa. And by "phase" I mean cranberries were on sale and I was trying to use them up any way possible.

Cranberry and white chocolate go great together and they're the perfect winter scone combination. I love that after they bake, the ones that burst in the oven drip out hot pink juice. It's so pretty!

If you follow the directions carefully, these scones will not disappoint!

Fluffy, almost cakey inside, with a delicate soft crumb. These are not the rock-hard scones you're used to.

If you want to see step-by-step photos, I have some in my post for the Chocolate Chip Orange Zest Scones.

Cranberry White Chocolate Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 T. baking powder
• 1/2 tea. salt
• 1/2 cup cold butter, cubed
• 1/2 cup heavy cream, cold
• 1 large egg
• 1 cup cranberries
• 1/2 cup white chocolate chips

Cooking Directions

1. Preheat oven to 400 F.
2. In a large bowl combine flour, sugar, baking powder and salt.
3. Cut the cold butter cubes in, using a fork, knife, or your fingers (making sure not to warm the butter though). Cut the butter down to chunks a little larger than the size of peas.
4. Mix in white chocolate chips and cranberries.
5. In a small bowl, whisk cream and the egg.
6. Gently stir cream mixture into the large bowl until just combined. Turn dough out onto a floured surface and gently pat the dough down with your fingertips.
7. Fold the dough over itself and pat down. Repeat 3-4 times. Be careful not to handle the dough too much or it will cause the scones to be tough and hard.
8. Form into a flat round, and cut into 6 even scones with a sharp knife or bench scraper.
9. Place onto a cookie sheet with parchment paper. Coat with cream and sprinkle with sugar.
10. Bake for 15-17 minutes until golden brown. Let cool and enjoy!