A simple recipe for giant white chocolate, cranberry studded scones that boast both a wonderfully crispy exterior, as well as a moist, buttery interior.
If you’ve ever bitten into a dry, brittle, flavorless scone and thought… whhhhhhy? I feel ya, my friend! But I plead with you to give scones another chance! You deserve to experience they joys of a properly baked one.
I recently was working at coffee shop that sold scones/breads/pastries/etc. Although I bake all of those things, sometimes it’s nice to get a treat made from another’s hands, and so, I ordered a simple but lovely cranberry scone. Or so I thought!
After one bite I knew the dry, flavorless scone was destined for the garbage. Dry anything is such a crime!
The upside? I left 100% inspired to book it home and bake! A batch of proper scones just needed to happen.
I knew as a base I wanted to lace these scones with vibrant fresh cranberries and dreamy white chocolate chips. It was a good start! However I also knew texture needed to be my main, main, maaaaaain focus! I think that’s where so many scones break bad.
So, what did I do to ensure these lovelies stayed fine and fluffy on the inside, but still had their trademark golden brown exterior we all love…? I added cream cheese! It’s my go-to ingredient in the kitchen these days, and for these scones it’s a must!
Oh, and these bake up suuuper pretty! Meaning they’ll look great on your holiday table… or on your kitchen counter as a grab-and-go snack for all the crazy/busy/no-sleep-till-xmas activities that are popping up these days!
Happy Monday, friends 🙂 xo
White Chocolate Cranberry Scones – Baker by Nature
2 1/3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cream cheese, cut into small pieces
10 tablespoons unsalted butter, cut into small pieces
1 large egg
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1 cup fresh cranberries, pulverized in a blender or food processor for 15 seconds
Preheat oven 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the flour, baking powder, and salt.
Add the cream cheese and butter into the flour and – using your hands – mix together until the mixture resembles a coarse meal.
In a small bowl whisk together the egg, cream, and vanilla extract. Pour this mixture into the flour/butter mixture, and gently mix together with a rubber spatula.
Gently fold in the white chocolate chips and cranberries, stirring until even distributed.
Carefully pour the mixture out onto a clean, floured surface, or on a large piece of cling wrap (that’s my little trick), and gently pat the dough into a rough 8 x 8 inch square. Wrap this square in cling wrap and place in the freezer for 20 minutes.
Unwrap the dough, and using a rough knife cut the dough into 8 triangles. Place triangles on the prepared sheet, and bake for 22-24 minutes, or until golden and firm.
Transfer scones to a cooling wrack to cool completely.