These Cranberry White Chocolate Scones make the perfect Christmas scone recipe. Light and fluffy and filled with dried cranberries and white chocolate chips.
We all know a good scone right? They’re light and fluffy, yet crumbly and are amazing spread with butter or cream and jam. I’m not really a lover of cream so I can absolutely attest to butter being, ahem, waaaaay better (traditionalists, don’t hate me).
My parents are English, and although I grew up in Australia, from time to time they would take us out for ‘Devonshire Tea’. For those who haven’t heard of it, Devonshire Tea is an English tradition of a morning or afternoon tea which consists of scones, jam and cream, often washed down with an actual tea.
Point being, I’ve eaten lots of scones in my time yet I’ve only turned my hand to making them a handful of times. I decided it’s about time I fix that issue and add another scone recipe to my repertoire (along with the Cheese and Herb Scones that I posted back in September last year).
They must be good
My father-in-law makes wonderful scones. He’s known for how good his scones are and they will often come out at a get together and be promptly devoured. This is added pressure though. If I turn out a mediocre scone, people will know. These Cranberry White Chocolate Scones had to be good.
Well these White Chocolate Cranberry Scones are not only
- Totally easy to make
- A great Christmas scone recipe
- Light and fluffy
They are also officially in-law approved 🙂
How to make perfect scones
So, if you want to know how to make perfect scones, you’ll be glad to know they are actually very simple but for anything simple to be really good, there are often a few golden rules. Totally the case for scones.
- Use everything cold (just like if you were making pastry). I’ll often even keep my butter in the freezer right up until I need it. In hot weather, I’ve even been known to keep my flour there too. Cold is good as it means the butter doesn’t melt before it has a chance to get to the oven where it does it’s real magic.
- Work quickly but gently. If you have one, use a food processor up to the point of adding the cranberries and choc chips and any liquid. It really helps to make them quick and effortless which in turn results in light and tender scones. The traditional method (and the one I grew up watching my mum do) is to use a knife to cut the butter into the dough.
- Don’t play with the dough too much or the warmth from your hands will melt the butter before they make it to the oven. So, no kneading, just make sure the ingredients are combined.
- When flattening the dough out, don’t use too much flour. The dough should remain slightly sticky.
- Cook them until just golden and generally around the 20-25 minute mark, they’re ready
That’s a really long winded way to say move quickly with light hands. That makes scones one of the easiest things you can bake.
Make room for the wedding cake
I generally do my baking on the weekends but as I’m making a wedding cake for my cousin for her wedding next week (eeeeek! so excited), I had to get a jump on the weekend and make my final batch of Cranberry White Chocolate Scones on a Friday night after work.
In a little under 2 hours, I had made, baked and photographed these babies (possibly devouring half of one in the process – for taste testing purposes only, of course).
I spent the rest of the evening contemplating the 3 tier wedding cake I need to make on the weekend.
Have you tried this recipe?
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Cranberry White Chocolate Scones
For the scones
- 360 g plain (AP) flour
- 3 tablespoons icing (powdered / confectioners) sugar (notes)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 50 g cold butter
- 1/2 cup (100g) white choc chips
- 1/2 cup (60g) dried cranberries
- 1 cup cold milk (put aside 2 teaspoons)
For the Glaze
- 1 cup icing (powdered / confectioners) sugar
- 2 teaspoons milk
Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
Sift then mix together flour, sugar, baking powder and salt.
In a food processor, combine the flour, icing sugar, baking powder, salt and butter and pulse until it looks like breadcrumbs. (If you don't have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
Tip the mix into a bowl and gently mix through the choc chips and cranberries by hand.
Use a spoon to stir through the milk until you have a sticky dough.
Turn the dough out into a lightly floured surface and gently pull together then flatten the dough into a disk about 1 inch high.
Brush with the 2 teaspoons of milk you put aside.
Transfer to the prepared baking tray and use a knife to cut it into wedges - but don't move the scones apart.
Bake for 20-25 minutes until golden on top. Allow to cool for 15 minutes before spooning over glaze
For the glaze
Mix the icing sugar and milk together. Once the scones have cooled a little, break them apart and sit them on a baking tray. Spoon the glaze over the top
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)