The most perfectly moist White Chocolate Cranberry Scones that make for an excellent addition to any breakfast or brunch spread
Prep Time10mins
Cook Time15mins
Total Time25mins
Course: Breakfast
Cuisine: American, English
Keyword: White Chocolate Cranberry Scones, cranberry scones, breakfast scones, moist scones, white chocolate chip scones, scone recipe, easy scone recipe, the best scone recipe
Servings: 10people
Author: Gaby
Ingredients
2cupsflour
1tablespoonbaking powder
1/2teaspoonkosher salt
2tablespoonswhite sugar
5tablespoonsunsalted butter, cold, grated into small pieces
1 1/2cupheavy cream
1cupdried cranberries
1/2 cupwhite chocolate chips
For the Glaze (Optional)
1/4cupfreshly squeeze lemon juice
1cuppowdered sugar
1/2tablespoonmelted butter
Instructions
Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
Fold the cranberries into the dry mixture along with the white chocolate chips. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Chill the dough for at least 20 minutes - 4 hours for best baking results.
Preheat the oven to 400 degrees F.
Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
For the Glaze
Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let harden before serving.