Cranberry and White Chocolate Scones

"Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington."
photo by mjdenker photo by mjdenker
photo by mjdenker
photo by gailanng photo by gailanng
photo by TexasToast R photo by TexasToast R
photo by sweetysjd photo by sweetysjd
photo by mjdenker photo by mjdenker
Ready In:
8-16 scones




  • 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.

Questions & Replies

  1. Are theses scones moist or dry?
  2. Does anyone know if the freeze well?


  1. Delicious, moist, fast, and oh so easy! I used frozen cranberries which I had coated in a bit of flour and defrosted earlier in the day. The times are accurate too, it took me exactly 30 min's to prep, mix and bake.<br/>There were a couple times when I thought for sure I had botched the recipe, the dough was too sticky making it difficult to knead it, but I kept on, and they turned out perfect.<br/>Also I brushed the top with a powdered sugar glaze. But it really didn't need it.<br/>Update: I've played around with this recipe and still love it! I've subbed blueberries, added wheat germ, used milk instead of 1/2 and 1/2 etc. Always delicious, moist, fluffy and full of flavor. No need to 'knead' for so long (since I've used juicy blueberries it just gets everywhere) just make sure to have it thoroughly mixed.
  2. So delicious! I cut the butter to 4 Tablespoons, and used 2% milk instead of half and half as that is what I had on hand. I also did a slightly different mixing method than stated in the recipe. I cut the butter into the dry ingredients using the food processor, then mixed the wet ingredients separately. I combined the dry and wet ingredients and just mixed until combined (did not knead for two minutes). Most scone recipes recommend not to overwork the dough, so that is the reason I chose that method. They turned out tender and fluffy. I brushed a little melted butter over the tops before serving. Heavenly!
  3. these were AMAZING! I made them for work and they sold like hotcakes! I brushed egg wash ontop before baking (1 egg, 2tablespoons of half half) and sprinkled with cinnamon sugar. They have GREAT flavor!
  4. Had strawberries lying around so I subbed those for the cranberries. Delicious! Only trouble was that my addition of strawberries made the dough too sticky to make attractive scones with, so they weren't incredibly beautiful. But that was my fault! Didn't seem to keep people from eating them, though. Made them yesterday and they're gone already :) I guess I'll have to make a double batch next time!
  5. First time I have ever made scones and these were oh so easy and absolutely WONDERFUL!!! Very quick to make as well. I did beat one egg and brush on top of scones and then sprinkle with a bit of sugar before baking. Tasty!!


  1. Great scones - enjoyed by all! I subbed margarine for the butter and used whole milk instead of the buttermilk as it was what I had on hand and they still came out great!


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