These buttery cranberry orange white chocolate scones are a fantastic breakfast treat! Soft and moist on the inside and perfectly crisp around the edges, they are hard to resist. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. Instead try these coconut oil scones!
This flavor combination — cranberry, orange and white chocolate — is one of my current favorites.
I’ve been adding this bright, sweet-tart trio to everything lately: cookies, granola bars and, of course, scones.
Scones are my go-to indulgent breakfast. I save them for weekends or special mornings, when I want something buttery and comforting to start the day.
About These Cranberry White Chocolate Scones
These scones are soft and tender inside with a crisp, buttery edge. The orange zest lifts the flavor while dried cranberries add a pleasant tartness and white chocolate provides a smooth sweetness.
They work nicely for a leisurely weekend breakfast or for entertaining — and you can prepare the dough ahead. Shape the scones, freeze them on a baking sheet, then store in a bag or container. When guests arrive or you want a quick treat, simply bake from frozen, adding a few extra minutes to the baking time as needed.
I usually bake only what I plan to eat that day and keep the rest frozen. That way each batch is fresh and impressive without extra morning work.
Additional Breakfast Recipes You Might Enjoy:
- Strawberries and Cream Scones
- Cranberry Orange Eggnog Muffins
- Orange Olive Oil Muffins
- Eggnog Biscuits
- Orange and Dark Chocolate Waffles
Did you make this recipe? Rate and review it below — I’d love to hear from you.
Cranberry Orange White Chocolate Scones
about 10 scones
20 minutes
20 minutes
40 minutes
These buttery cranberry orange white chocolate scones are a fantastic breakfast treat! Soft and moist on the inside and perfectly crisp around the edges, they are hard to resist. Vegetarian.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 ½ tablespoons orange zest
- 6 tablespoons cold unsalted butter, cut into small chunks
- ¾ cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup dried cranberries, chopped
- ⅓ cup white chocolate chips (or chopped white chocolate)
- heavy cream, for brushing
- coarse sugar, for sprinkling
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- Whisk together the flour, sugar, salt, baking powder and orange zest in a large bowl.
- Using your fingers, two knives or a pastry blender, cut the butter into the flour until the mixture resembles even-sized crumbs.
- In a small bowl, whisk together the buttermilk, egg and vanilla. Add the wet ingredients to the dry and stir until the dough just comes together. Don’t overmix — the dough should hold together but remain slightly dry. If needed, add an extra tablespoon or two of buttermilk.
- Gently fold in the cranberries and white chocolate chips.
- Drop the dough onto the prepared baking sheet (use a ¼-cup scoop or shape by hand). Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 19–21 minutes, until the scones begin to turn golden brown. Cool slightly before serving.
Notes
To make these ahead: shape the scones and freeze them on a baking sheet. Once firm, transfer to a bag or container. Bake from frozen, adding a few minutes to the baking time and watching closely until golden.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 236Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 301mgCarbohydrates: 33gFiber: 1gSugar: 13gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.