White Chocolate and Cranberry Scones!
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Delicious light and fluffy white chocolate & cranberry scones – perfect for afternoon tea!
Scones
This delicious recipe is based very closely around my recipe for classic buttery scones. I always believe that once you find a good recipe, why should you change it? (unless of course it is savoury then something so sweet might not be so nice.)
I find the key to a good scone is using just the right amount of rising agent, and not over working the dough. If you overwork it, it’ll be tough and horrible. I also love a scone with jam and cream, it just has to be done. So getting the scone foundation right is paramount.
White chocolate and cranberry
It might seem like I have an obsession with white chocolate, and don’t get me wrong, I do love it, but I love all chocolate! I just think that white chocolate and cranberry goes together SO well its rude not to experiment with that wonderful combination!
I use my favourite white chocolate in these scones but you can use milk or even dark chocolate if you prefer! As I said, I love the marriage of white chocolate and cranberry however you can adapt the recipe to suit you! Maybe try a different dried fruit? Different flavours of jam always taste delicious on scones so I don’t see why different dried fruits within the scone wouldn’t be delicious too!
Alternative flavours
I am the same with scones, I love all scones, but I thought the marriage of them and some chocolate and fruit would be the best thing on earth – and my family said they were! The perfect afternoon treat if you ask me!If you prefer the more traditional fruit scone rather than a chocolate flavour, try my fruit scone recipe or even my luscious lemon and blueberry scones but be sure to have a cup of tea ready and waiting to have with them.
Serve
These are absolutely perfect for afternoon tea. Pop them on a pretty plate, add a generous spoonful of clotted cream and a dollop of strawberry jam, and they’re done. It’s simple, classic, and always impressive. That said, I will happily eat these for breakfast, lunch, or dessert. A slightly warm scone straight from the oven with melting chocolate inside is genuinely one of life’s small joys. It doesn’t get much better than that.
Whether you’re baking for guests or just treating yourself, they always feel special. And honestly, I think I’ll always be slightly obsessed with scones. Check out my other scone bakes and share your bakes on my facebook page.
Tips & tricks
- You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do. I then usually get 12 out of the mix.
- I use this scone cutter
- I often find these are delicious when still warm as it makes them lighter and fluffier.
- I don’t mix the white chocolate in too early, or the heat of the milk that I am pouring in will melt it. This may not be a bad thing, but I have found it might change how light the texture is, and I love the chocolatey chunks running through.
- You can use plain flour, and use 2tsps baking powder instead.
- You can swap the milk and lemon juice for buttermilk – skip the heating stage and just add it to the dough.
White Chocolate and Cranberry Scones!
Ingredients
- 100 g unsalted butter (cold/cubed) (not baking spread)
- 1 tsp baking powder (optional)
- 1/4 tsp salt
- 350 g self raising flour (plus extra for dusting)
- 50 g caster sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 185 ml whole milk (warm)
- 100 g white chocolate chips
- 100 g dried cranberries
- 1 egg (to glaze)
Instructions
- Heat the oven to 220ºc/200ºc fan/430F and place a lined baking tray in the oven to preheat.
- In a large bowl, rub the butter into the flour, salt, baking powder and sugar mixture until breadcrumbs are formed.
- Alternatively, tip the flour, salt, baking powder, sugar and butter into a food processor and pulse until it resembles bread crumbs
- Add the lemon juice to the dry mixture with the vanilla
- Slowly add the warm milk. Mix in while you add in the liquid as you may not need all of it - you can do this with a spatula, or still in the food processor
- Fold in the chopped up chocolate and dried cranberries
- Dust the work surface with some flour and tip the dough onto it - fold the dough over a few times so it is smooth but do not over work it
- Flatten the dough out until it is about 5cm thick
- Dip a 5cm round cutter into the spare flour and cut out the scones
- Flatten out the dough again and cut the rest out until the dough is all used up - trying not to over work the dough
- Carefully place the scones onto the baking trays and brush the tops with the beaten egg so its glazed
- Bake in the oven for 10 minutes then leave to cool slightly
- Serve with clotted cream and jam for the stereotypical delicious scone
Notes
- You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do. I then usually get 12 out of the mix.
- I use this scone cutter
- I often find these are delicious when still warm as it makes them lighter and fluffier.
- I don't mix the white chocolate in too early, or the heat of the milk that I am pouring in will melt it. This may not be a bad thing, but I have found it might change how light the texture is, and I love the chocolatey chunks running through.
- You can use plain flour, and use 2tsps baking powder instead.
- You can swap the milk and lemon juice for buttermilk - skip the heating stage and just add it to the dough.
Hi, looking forward to baking and eating these this weekend for Mother’s Day. Please could I check, is 5cm thick for the dough correct? A lot of recipes say 2-3cm. Also if using buttermilk do I use the same amount as the recipe states for milk? Thank you for your help x
Love this recipe! They turned out beautiful! I had to cover with tinfoil and cook for an extra 5 minutes but my ovens on the blink!
I have to admit, I completely forgot to add the lemon juice, but they still managed to turn out lovely! So what is the lemon for? Is it purely just for flavour?
Can you freeze these and how long for. Also what do you put them in to freeze
Hiya! Yes absolutely, these can freeze for up to 3 months, i just put them in some regular tupperware! Hope this helps x
Hi I absolutely love your recipes, this is definitely my go to blog when I bake. Was planning on using these scones for a Christmas themed afternoon tea ( along with lots of your other recipes), can I bake and freeze these scones? Thanks so much 😊
Hiya, Thank you so much! Yes you can freeze these for up to 3 months. Hope this helps, enjoy! x
Hi do you put your tray in the oven to pre heat with these as you do your other scones?
Can’t wait to give these ones a go
For these, I didn’t, but you definitely can do!
Hi Jane , myself and my daughters have recently found your great blog and have tried some fabulous recipes . One of my daughters is gluten and dairy intolerant and i wonder if you have any special recipes or can we just switch out things .. i am still learning about all this and how it sometimes changes recipes . .many thanks xx
Hiya! So I don’t have a scone recipe – but I have a great gluten & dairy free chocolate cake (which you can swap to vanilla)! Some recipes are easy to swap to both, but I have never tried scones like that! It’s worth a go though! x
Thank you for that . I didnt just mean scones , i mean everything. Great you have some recipes posted . We have tried Red Velvet cookies GF/DF and although mixture was sticky they turned out well .Thanks and keep up the good work .
How would I adapt this recipe for raspberry and white chocolate? Do you recommend fresh or frozen raspberries?
Thanks in advance xx
Yes you can! And theoretically you can use either, but I personally use fresh!