Cranberry scones drizzled with white chocolate. Sorta sounds like an easy and arguably healthy Thanksgiving breakfast, doesn’t it?
Cranberry scones. They’re easy, they’re quick, they’re arguably healthy, and they’re what you need in your life if you get a little crazy about cranberries come Thanksgiving—or any time of year, for that matter. The scones are made in the classic manner with cream to ensure a delicate flakiness. What’s not so classic about them is how the tart cranberries are perfectly offset by the chunks of sweet white chocolate. We’re not complaining.–Angie Zoobkoff
- Quick Glance
- 30 M
- 1 H, 15 M
- For the cranberry scones
- 2 cups (240 grams) all-purpose flour, plus more for the work surface
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 2 teaspoons finely grated lemon zest, preferably organic
- 1/2 teaspoon (1.5 grams) kosher salt
- 1/2 cup (4 ounces or 113 grams) unsalted butter, cold, cut into pieces
- 1 cup (99 grams) roughly chopped fresh cranberries or whole frozen cranberries, thawed and patted dry
- 1/2 cup (57 grams) dried cranberries
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate
- 1/2 cup (118 ml) heavy cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the white chocolate glaze (optional)
- 3 ounces (85 grams) white chocolate, chopped
- 2 tablespoons (30 ml) light corn syrup
- 1 tablespoon (15 ml) heavy cream
- 1/2 teaspoon finely grated lemon zest, preferably organic, plus more to taste
- Make the cranberry scones
- 1. Preheat oven to 400°F (204°C). 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. 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 they’re golden on the bottom, 16 to 18 minutes. If you’re uncertain if they’re 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. Place the scones on a wire rack and place the rack over the parchment-lined baking sheet to cool slightly.
- Make the white chocolate glaze (optional)
- 5. Just before serving the cranberry 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
- 6. If using the white chocolate glaze, drizzle it glaze over the scones and wait a few minutes for the excess to drip onto the parchment paper below. 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.