Cranberry Scones

Cranberry scones drizzled with white chocolate that are flaky and perfectly balanced between tart and sweet, and festive as can be in appearance. Certainly sounds like an ideal Thanksgiving breakfast to us.

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

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. 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

Cranberry Scones

  • Quick Glance
  • (2)
  • 30 M
  • 1 H, 15 M
  • Makes 8
5/5 - 2 reviews
Print RecipeBuy the Lick Your Plate cookbook

Want it? Click it.


  • For the cranberry scones
  • For the white chocolate glaze (optional)


Make the cranberry scones

Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.

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.

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.

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 let cool slightly.

Make the white chocolate glaze (optional)

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

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.

Print RecipeBuy the Lick Your Plate cookbook

Want it? Click it.

Recipe Testers' Reviews

These cranberry scones melt in your mouth. I love cream scones for that reason. I was a little worried that the fresh cranberries would be too tart but that wasn’t the case. All the ingredients combined to deliver a perfect balance of not too sweet or tart.

I wasn’t able to find fresh cranberries but I found frozen cranberries and they were perfect. I let them thaw for about an hour at room temperature and drained off the residual liquid. The only change I made was to pat the dough into a 9-inch square and cut it into 9 squares and then cut each square into a triangle resulting in 18 smaller scones.

There was a nice crunch from the white chocolate chips that caramelized during baking. They are delicious and I’ll try this recipe with fresh and dried blueberries. The glaze recipe seemed a little stiff so I added another teaspoon of corn syrup. An alternative to the glaze would be to brush the scones with heavy cream and sprinkle with coarse sugar. Again, just delicious! Perfect the for upcoming holidays.

This cranberry scones recipe produced an excellent scone with a good balance of sweet and tart. The scones are heavy with fruit and just enough batter to hold everything together. Unexpected encounters with bits of lemon zest added a little extra intrigue.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. Great scones. The crumb is light, tender and moist. The white chocolate adds sweetness and balances the tartness of the fresh cranberries. I made them twice. The first time I didn’t make any changes to the recipe. The second time I made them I used fresh cranberries only, omitted the white chocolate, added cardamom, cinnamon, ginger, orange zest, toasted walnuts and subbed an orange glaze for the white chocolate glaze. We preferred the flavor of the cardamom version. It’s great to have a recipe that is adaptable to other flavor profiles.

    1. Sadie, love how you tweaked the flavor profile to suit your tastes! Thank you so much for taking the time to share your experience with us.

  2. Delicious! Relatively easy to make and they turned out very moist and looked like they could have come from a bakery! I baked them for 17 minutes and they were perfectly golden. Would definitely make again.

    1. Thanks, Larkin! So glad that you found them as lovely to look at as they were to eat.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish