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35 mins

Fresh White Chocolate Cranberry Scones are soft, flavorful and absolutely delicious.
Are you intimidated by baking? Do certain pastries just elude you, and you have no idea where to start? Sometimes you need to start small. Not that these Fresh White Chocolate Cranberry Scones are small, but they’re fairly forgiving and are a great introduction to baking more complicated recipes.

Posted by Sarah | Away from the Box from Seattle, Washington, United States • Published See Sarah | Away from the Box's 7 projects »
  • How to bake a biscuit / scone. Fresh White Chocolate Cranberry Scones - Step 1
    Step 1

    Preheat the oven to 400°F and line two sheet pans with parchment paper.

    In a large bowl, mix together the flour, sugar, baking powder and salt. Using your fingers or a pastry cutter, mix in the cold butter until the butter looks like small pebbles and the mixture has the consistency of damp sand. (It should be slightly moistened) Stir in the white chocolate chips.

    In a separate bowl, whisk together the half and half, lemon juice, egg yolk and vanilla. Stir into the flour mixture and mix until a shaggy dough comes together.

  • How to bake a biscuit / scone. Fresh White Chocolate Cranberry Scones - Step 2
    Step 2

    Generously flour a work surface and your hands and turn out the dough onto the surface. Knead the dough and flatten into one large 1/2″ thick slab and sprinkle the cranberries on top.

    Fold the dough over twice to trap in the cranberries, then flatten into a 6″ by 9-12″ rectangle slab. (Feel free to sprinkle the dough with more flour if it gets too sticky and use a spare piece of parchment paper to keep your hands clean)

    Using a dough scraper, cut the dough in half, into two long rectangles (“hot dog style”) Cut each rectangle into 3 square sections, then cut each square section diagonally into triangles (see post for diagram)

  • How to bake a biscuit / scone. Fresh White Chocolate Cranberry Scones - Step 3
    Step 3

    Place each triangle onto the parchment lined sheet pan at least 2 inches apart and brush the tops with half and half, then sprinkle with the turbinado sugar.

    Bake about 15-20 minutes, or until the tops are golden brown.

    Serve warm with butter and jam, clotted cream or whipped cream.

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