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Delicious Light and Fluffy White Chocolate & Cranberry Scones – perfect for Afternoon Tea!
This delicious recipe is based very closely around my recipe for Classic Buttery Scones. I always believe that once you find a good recipe, why should you change it? (unless of course it is savoury, then something so sweet might not be so nice!!) I find the key to a good scone is using just the right amount of rising agent, and not over working the dough – if you overwork it, it’ll be tough and horrible!
It might seem like I have an obsession with White Chocolate, and don’t get me wrong, I do love it, but I love all chocolate! I just think that White Chocolate and Raspberry/Cranberry goes together SO well its rude not to experiment with that wonderful combination! I am the same with scones, I love all scones, but I thought the marriage of them and some chocolate and fruit would be the best thing on earth – and my family said they were!
These are perfect to serve for Afternoon Tea, but honestly I still eat them for breakfast, lunch and dessert at dinner! I serve mine with Clotted Cream and Strawberry Jam, but that is clearly down to you!
This recipe makes ten 5cm scones!
– 90g cold butter, cut into small cubes
– 1 tsp baking powder
– 1/4 tsp salt
– 350g self raising flour, sifted, plus extra for dusting
– 50g caster sugar
– 1 tsp lemon juice
– 175ml milk (I use semi-skimmed)
– 1 tsp vanilla essence
– 100g white chocolate chopped up/chips
– 100g dried cranberries
– 1 egg, beaten – to glaze
1) Heat the oven to 220C/200C Fan/430F and line 1-2 baking trays
2) Tip the flour, salt, baking powder and butter into a food processor and pulse until it resembles bread crumbs! Pour the mixture into a bowl and stir in the sugar. Add the lemon juice to the dry mixture
3) Heat the milk in the microwave or on the hob so its warm but not hot – microwave will take about 1 minute – Add the vanilla to the milk and mix
4) Make a well in the dry mixture and add the liquid – stir with a spatula as it will be very wet – it will form a relatively wet dough when it is all combined – Then fold in the chopped up chocolate and cried cranberries!
5) Dust the work surface with some flour and tip the dough onto it – fold the dough over a few times so it is smooth but do not over work it! Roll the dough out till it is about 4cm thick
6) Dip a 5cm round cutter into the spare flour and cut out the scones – you will probably get four out of the first go – Roll out the dough again and cut the rest out till the dough is all used up.
7) Carefully place the scones onto the baking trays and brush the tops with the beaten egg so its glazed and bake in the oven for 10 minutes – leave to cool slightly when baked
8) Serve with clotted cream and jam for the stereotypical delicious scone!
Tips and Ideas
You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix. I often find these are delicious when still warm as it makes them lighter and fluffier!
Be careful not to mix the white chocolate in too early, or the heat of the milk that was poured in will melt it – which may not be a bad thing, but it might change how light the texture is, and I love the chocolatey chunks running through!
P.S. To settle the Jam/Cream and Cream/Jam debate, I sandwiched it together so you can flip it and have it how you like!
Find my other Scone recipes on my Recipes Page!