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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! I also love a scone with jam and cream, it just has to be done! So getting the scone foundation right is paramount!
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! The perfect afternoon treat if you ask me!
If you prefer the more traditional fruit scone rather than a chocolate flavour, try my fruit scone recipe or even my luscious lemon and blueberry scones but be sure to have a cup of tea ready and waiting when they are ready.
These are perfect to serve for afternoon tea, but honestly I still eat them for breakfast, lunch and dessert at dinner! As I said, I love serving mine with clotted cream and strawberry jam, but that is clearly down to you! I also just LOVE a warm scone, it doesn’t get much better then that does it? I think I will be dreaming of scones tonight…
White Chocolate and Cranberry Scones!
- 90 g unsalted butter cold and cubed
- 1 tsp baking powder
- 1/4 tsp salt
- 350 g self raising flour plus extra for dusting
- 50 g caster sugar
- 1 tsp lemon juice
- 175 ml milk I used semi skimmed
- 1 tsp vanilla extract
- 100 g white chocolate chips
- 100 g dried cranberries
- 1 egg beaten (to glaze)
- Heat the oven to 220C/200C Fan/430F and line 1-2 baking trays
- Tip the self raising flour, salt, baking powder and unsalted butter into a food processor and pulse until it resembles bread crumbs
- Pour the mixture into a bowl and stir in the caster sugar
- Add the lemon juice to the dry mixture
- 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 extract to the milk and mix
- 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
- Fold in the chopped up chocolate and dried cranberries
- 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
- 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 until the dough is all used up
- Carefully place the scones onto the baking trays and brush the tops with the beaten egg so its glazed
- Bake in the oven for 10 minutes then leave to cool slightly
- Serve with clotted cream and jam for the stereotypical delicious scone!
- 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!