Cranberry White Chocolate Christmas Scones
- Cook Time: 38 minutes
- Total Time: 38 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup white chocolate chips
- Optional: Coarse sparkling sugar for topping
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps so the leavening agent is distributed evenly.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These bits of butter create the flaky layers.
- Mix Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined. The cold cream helps keep the dough temperature down.
- Combine and Fold: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just moistened. Fold in the dried cranberries and white chocolate chips. Be careful not to overmix, as this will lead to tough scones.
- Shape and Cut: Turn the dough onto a lightly floured surface and gently knead it 3-4 times until it comes together. Pat the dough into an 8-inch disc about 1 inch thick. Use a sharp knife to cut the disc into 8 equal wedges.
- Bake to Perfection: Place the wedges on the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle with sparkling sugar if desired. Bake for 15-18 minutes, or until the edges are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack.