White Chocolate Cranberry Scones
These easy, cake-like scones are perfect for the holidays. Studded with pearl sugar, tart dried cranberries, and bits of white chocolate, they will quickly become a family favorite. Easily made ahead and frozen!
Breakfast · Lollie Johnson's Kitchen
Prep 15 min · Cook 16 min · Total 31 min · Serves 20
Ingredients
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup cold butter cut into small chunks
- 4 oz cream cheese, cubed
- 1/2 cup + 2 Tablespoons buttermilk
- 1 egg lightly beaten
- 3/4 cup white chocolate chips
- 3/4 cup craisins or dried cranberries
- 1 egg lightly beaten
- 1 tbsp milk or heavy cream
- 1 small pinch salt
Instructions
- Preheat your oven to 375 degrees F.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine the flour, sugar, baking powder, and kosher salt. Briefly whisk the ingredients together.
- Using a pastry cutter, cut in the cold butter and cream cheese until the mixture resembles coarse sand.
- In a separate bowl, add the buttermilk and one egg. With a fork, lightly beat to combine.
- Make a well in the dry ingredients and pour the buttermilk/egg mixture in the middle. Using a wooden spoon or spatula, gently fold together the wet and dry ingredients until a loose dough comes together. Do not over mix.
- Stir in the white chocolate chips and dried cranberries.
- Using a large scoop, place rounded mounds of dough (3-4 Tablespoons each) on the prepared baking sheets, approximately 2 inches apart.
- Bake for 10 minutes
- Rotate the pan and continue baking on a middle/upper rack for 6-7 more minutes, until just golden on top.