Cranberry Scones

Cranberry scones drizzled withwhite chocolate that are flaky and perfectly balanced between tart and sweet and festive as can be in appearance. Sorta sounds like an easy Thanksgiving breakfast, doesnt it?

Five cranberry scones with two drizzled with white chocolate glaze on a parchment-lined rimmed baking sheet.

Adapted from Julie Albert | Lisa Gnat | Lick Your Plate | Appetite by Random House, 2016

Cranberry scones. Theyre easy, theyre quick, theyre arguably healthy, and theyre what you need in your life if you get a little crazy about cranberries come Thanksgiving. The scones are made in the classic manner with cream to ensure a delicate flakiness. Whats not so classic about them is how the tart cranberries are perfectly offset by the chunks of sweet white chocolate. Were not complaining.Angie Zoobkoff

Cranberry Scones

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  • 30 M
  • 1 H, 15 M
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  • For the cranberry scones
  • 2 cups all-purpose flour, plus more for the work surface
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons finely grated lemon zest, preferably organic
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter (4 oz), cold, cut into pieces
  • 1 cup roughly chopped fresh cranberries or whole frozen cranberries, thawed and patted dry
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips or chopped white chocolate
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • For the white chocolate glaze (optional)
  • 3 ounces white chocolate, chopped
  • 2 tablespoons light corn syrup
  • 1 tablespoon heavy cream
  • 1/2 teaspoon finely grated lemon zest, preferably organic, plus more to taste


  • Make the cranberry scones
  • 1. Preheat the oven to 400F (204C). Line a rimmed baking sheet with parchment paper.
  • 2. In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Toss in the butter and, using your fingers or a pastry cutter, blend everything until the butter is in pea-size crumbs. Add the fresh or frozen cranberries, dried cranberries, and white chocolate and toss to coat with the flour mixture.
  • 3. In a small bowl, whisk together the cream, egg, and vanilla. Pour it into the flour mixture and stir just until everything is moistened, taking care to not overmix the dough or your scones will turn out dense rather than delicate.
  • 4. Turn the dough onto a lightly floured surface and gently knead it 4 times. No more than 4 times. No less than 4 times. Do not overwork the dough.
  • 5. Form the dough into a flat circle that measures 6 to 8 inches (15 to 20 cm) in diameter. Cut the dough into 8 large wedges and place them on the prepared baking sheet, leaving 1 inch (2.5 cm) between scones. Bake the scones until theyre golden on the bottom, 16 to 18 minutes. If youre uncertain if theyre done, break one open and it should have the same light and flaky consistency throughout. If it has any dense doughy spots in the center, return the pan to the oven for a couple more minutes.
  • 6. Place the scones on a wire rack and let cool slightly.
  • Make the white chocolate glaze (optional)
  • 7. Just before serving the scones, combine the white chocolate and corn syrup in a small saucepan set over low heat. Stir constantly until the chocolate melts and then stir in the cream. Remove from the heat and stir in the lemon zest.
  • Serve the cranberry scones
  • 8. If using the white chocolate glaze, first slide the parchment-lined baking sheet on which you baked the scones underneath the wire rack of scones. Drizzle the glaze over the scones and wait a few minutes for the excess to drip. Later you can just crumple the parchment paper on the baking sheet and toss it in the trash to make for easy cleanup. Serve the scones shortly after glazing. Originally published November 15, 2016.