White Chocolate Cranberry Scones
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
10 servings
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons white sugar
- 5 tablespoons unsalted butter, cold, grated into small pieces
- 1 1/2 cup heavy cream
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/4 cup freshly squeeze lemon juice
- 1 cup powdered sugar
- 1/2 tablespoon melted butter
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Preparation
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 400 degrees F.
Step 4
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.
Step 5
For the Glaze
Step 6
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.
Step 7
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