Best 6 Cranberry White Chocolate Scones Recipes

CRANBERRY AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
• Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
• Turn out onto a lightly floured board and knead for 2 minutes.
• Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
• Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
• Bake the scones at 400 degrees F for 14 minutes or until golden brown.

CRANBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• Mix together dry ingredients.
• Cut butter into the dry ingredients with a pastry blender or two knives until coarse crumbs are formed.
• Stir in cranberries and chips.
• Whisk together egg and milk.
• Make a well in the middle of the dry ingredients and add the liquid mixture. Stir together until moistened.
• Dust bread board or counter top with flour and turn the dough out.
• Fold the dough until it forms a large lump of dough.
• Pat the dough into a disk about 8 to 10 inches in diameter. Cut into 6 wedges (I use a pizza cutter) and place them on an ungreased baking sheet, leaving them a little room to spread ( I use parchment paper).
• Bake for 11 - 12 minutes or until they are golden. Place on a wire rack to cool.

WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• Heat oven to 400°F. In large bowl, stir Bisquick mix and 1/2 cup granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in baking chips, cranberries and orange peel. In small bowl, mix 1/2 cup whipping cream and the egg until blended. Stir into crumb mixture until dough forms.
• On lightly floured surface, gently knead dough 3 or 4 times. Pat or roll dough to 3/4-inch thickness. Cut with floured 2-inch round cutter. Onto ungreased cookie sheet, place rounds 1 inch apart. Brush dough with 1 tablespoon whipping cream; sprinkle with coarse sugar.
• Bake 16 to 19 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

PETITE WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• 1. Heat oven to 400 degrees F. Combine flour, sugar, baking powder, lemon zest and salt into large bowl; but in butter with pastry blender or fork until mixtures resembles coarse crumbs. Stir in whipping cream; mix until dough holds together. Stir in crasins and 3/4 cup white chocolate chips.
• 2. Turn dough onto lightly floured surface; knead 5 to 10 times or until dough is smooth. Divide dough into 4 equal pieces; shape each piece into 8 inch log. Cut each log into 4(2 inch) pieces; cut each piece in half diagonally to form small triangles
• 3. Place scones, at least 1 inch apart, onto ungreased baking sheet. Bake 9 to 11 minutes or until golden brown around the edges. Cool completely
• 4. Combine remaining 1/2 cup white chocolate chips and shortening in small microwave-safe bowl. Microwave on MEDIUM(50% power) for 30 seconds; stir. Continue microwaving and stirring every 30 seconds until chips are melted and smooth. Drizzle scones with melted white chocolate.

CRANBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 375 degrees In a large bowl, stir in flour, sugar, baking powder, and salt. Cut the butter in 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives scissor fashion, (I just use regular scissors or a fork and it works fine), cut the butter until it resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and cranberries. With lightly floured hands, pat the dough out into a 9-inch diameter circle. There are a couple of options for the next step... A. if you want small scones (which is the ONLY way I make them), you can use a small biscuit cutter or a 1/8 measuring cup or...B. you can cut the 9-inch diameter circle into 8 wedges for larger scones. I prefer the small ones... Small scones-bake about 11 min, let cool on wire rack Large scones-bake about 15-18 min, let cool on wire rack Frosting: In the top of a double boiler over hot, not simmering water, melt the chocolate and butter, stirring constantly. Stir in cream cheese until combined. Add brandy and vanilla and stir until smooth. (Keep stirring, I promise it will come together) Remove from heat and cool slightly. Stir in the sour cream. Scrape mixture into a bowl and cover and refrigerate until slightly firm. Let stand at room temp. for 10 min or more to soften and serve. I have made these too many times to count and have shared this recipe endless times with people that have continued to share it. They are really delicious and you can make them with a variety of ingredients. They are perfect for holiday parties, baby showers, entertaining, or just a sweet treat! I have also make them with blueberries and apricots. Thank you Darb for the recipe as it had turned into a staple in our house!

CRAISIN CRANBERRY WHITE CHOCOLATE SCONES

Steps:

• 1) Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• 2) In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in craisins and white chocolate chips.
• 3) In a small bowl, whisk sour cream and egg until smooth.
• 4) Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.).
• 5) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.