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two cranberry white chocolate scones on a plate

Cranberry White Chocolate Scones


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour + 33 minutes
  • Yield: 8 large scones 1x
  • Diet: Vegetarian

Description

Cranberry White Chocolate Scones! A delicious and easy holiday baking recipe! No kneading or cutting required! Mix, scoop, bake, and enjoy! This is a rich oatmeal scone loaded with chewy, sweetened dried cranberries and rich white chocolate morsels. Terrific for gift-giving, or keep them all for yourself!


Scale

Ingredients

2 cups all-purpose flour

1 cup regular rolled oats

1/4 cup light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

6 Tablespoons cold butter

1 cup dried sweetened cranberries

3/4 cup white chocolate chips

3/4 cup whole-fat buttermilk { + 1 Tablespoon, if needed}

1 large cold egg, lightly beaten

2 teaspoons vanilla extract

sanding sugar for dipping the unbaked scones


Instructions

Line a large cookie sheet with parchment paper.

In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and sea salt.

Using the large holes on a grater, grate the cold butter into the flour mixture. Toss well to combine. Using clean hands is the best way to do this. I find using a spatula frustrating for this step.

Add the dried cranberries and white chocolate chips. Combine thoroughly.

In a medium mixing bowl, combine the 3/4 cup buttermilk with the beaten egg and vanilla extract.

Pour the wet ingredients over the dry ingredients. Use a large rubber spatula to gently stir and combine the ingredients until thoroughly moistened.  If needed, add the reserved one tablespoon of buttermilk. The mixture should be combined with no dry-streaks of flour present. 

Using a large ice cream scoop, scoop 8 level scones onto the cookie sheet. Place in the refrigerator to chill for one hour. About 30 minutes into the chilling time, start the oven.

Preheat the oven to 400°.

Line two cookie sheets with parchment paper.

Place the sanding sugar into a medium-size bowl.

After one hour, remove the scones from the refrigerator. Dip each one top side down into the bowl of sanding sugar. Press gently and roll the top and sides of each chilled scone in the sugar to coat. 

Place four scones on each lined tray. Immediately pop them into the oven.

Bake for 20-23 minutes. Mine bake for 21 minutes. They will be golden brown with a slight crust. The center will have an internal temperature of 182°~if you’re a baking nerd like me, temp the scone to be sure it is thoroughly baked. Do not over-bake, or the scones will be dry.

Notes

  • Regular granulated sugar may be used in place of the sanding sugar. The scones will have a nice sugar coating but won’t be as sparkly.
  • Keep all the ingredients as cold as possible throughout the mixing process. The key to this recipe is cold ingredients.
  • Be sure to use regular rolled oats. This recipe does not work with instant or quick-cooking oats.
  • Cranberry White Chocolate Scones are best enjoyed the day they are baked. They also freeze well.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: cranberry white chocolate scones, holiday baking, holiday food gifts, easy baking recipe, scones, drop scones