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White Chocolate Cranberry Orange Scones

White Chocolate Cranberry Orange Scones - featured image
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Tender, flaky scones bursting with sweet-tart cranberries, creamy white chocolate, and bright orange zest, finished with a silky vanilla glaze. Perfect for brunch, gifting, or cozy mornings at home.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 1 large egg, room temperature
  • 1 tablespoon orange zest (about 1 large orange)
  • 1/4 cup (60ml) fresh orange juice
  • 1/2 cup (75g) dried cranberries (or fresh, chopped cranberries)
  • 1/2 cup (85g) white chocolate chips
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk (any type)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate zest from one large orange and squeeze out 1/4 cup fresh orange juice.
  3. If using dried cranberries, soak them in the orange juice for 5 minutes.
  4. In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
  5. Add cold, cubed butter and blend with a pastry cutter or fork until mixture resembles coarse crumbs.
  6. In a medium bowl, whisk egg, heavy cream, and strained orange juice.
  7. Pour wet ingredients into dry, stirring gently until just combined. Fold in cranberries and white chocolate chips.
  8. Turn dough onto a lightly floured surface. Pat into a 7-inch circle, about 1-inch thick. Cut into 8 wedges.
  9. Arrange scones on prepared baking sheet, spacing 2 inches apart.
  10. Bake for 18–22 minutes, until golden and set. Tops should be lightly browned and springy.
  11. Transfer scones to a wire rack and cool for at least 10 minutes.
  12. In a small bowl, whisk powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
  13. Drizzle glaze over cooled scones. Let set for 5 minutes before serving.

Notes

Keep butter and cream cold for flaky scones. Don’t overmix the dough. For extra crunch, sprinkle coarse sugar on top before baking. Scones can be made gluten-free or dairy-free with substitutions. Store in an airtight container for up to 2 days or freeze for up to 2 months. Glaze just before serving for best results.

Nutrition

Keywords: scones, brunch, white chocolate, cranberry, orange, easy, homemade, breakfast, vanilla glaze, holiday, vegetarian

Find it online: https://tomyumy.com/white-chocolate-cranberry-orange-scones-recipe-easy-homemade-brunch-treat/