Cranberry and White Chocolate Scones

Cranberry and White Chocolate Scones

Recipe by Laura OlsonCourse: Breads, PastriesDifficulty: Easy


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Cooking time


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An easy and delicious scone recipe perfect for brunch over the holidays!


  • 2 C flour

  • 1/2 C sugar

  • 1 Tbsp baking powder

  • pinch salt

  • 1 stick very cold butter, diced into chunks

  • 1 egg

  • 1/4 C milk

  • 3/4 C chopped fresh cranberries

  • 1 C white chocolate chips

  • 1/2 C powdered sugar

  • 2 tsp almond extract


  • Preheat oven to 375 degrees.
  • Prepare large cookie sheet or pan – line with parchment paper and spray paper with cooking spray.
  • Combine flour, sugar, baking powder and salt in a bowl.
  • Cut in butter; add egg and milk – do not over mix.
  • Stir cranberries and white chocolate chips into the dough which will be thick and bit sticky.
  • Shape dough into a ~10 inch disk on the baking sheet; score into 8 wedges. Brush with milk and sprinkle a little sugar on the top.
  • Bake for 25 minutes until golden. Remove from oven, cool slightly and drizzle with glaze. Slice and enjoy!
  • Glaze: While scone is baking, whisk together the powdered sugar and almond extract. Glaze should drip easily from the spoon, but not be too runny or thick (add more powdered sugar if runny, or a little milk if thick). Drizzle over slightly cooled scone.